My mega guilty pleasure is definitely white chocolate. You really can't make me happy with that healthy dark chocolate, just no. I prefer to eat white Easter eggs everywhere I go and I can eat bars of white chocolate during a Netflix evening. And whoever came up with the combination of white chocolate and cranberries... heaven! This guilty pleasure of mine, cheesecake with white chocolate and cranberries, is perfect for Easter brunch today (or during brunch on another Sunday) or as a tasty snack whenever you feel like a finger-licking sweet snack.

What do you need?

- 200g wheat flour (use spelled flour for a healthier option)

- 100g white chocolate

- 100g dried cranberries

- 50g coconut grater

- 3 brown bananas

- 200g cottage cheese

- 4 eggs

- 2 tsp baking powder

- a little butter (to grease the cake tin)

- a cake tin

1. Preheat the oven to 165 degrees. Mix flour, cottage cheese, eggs and baking powder with a mixer until a smooth batter.

2. Mash the bananas in a separate bowl and add them to the batter. Then mix well with the mixer for a few more minutes.

3. Chop the white chocolate finely and slowly stir it into the batter with a spatula. Then add the cranberries and coconut grater and stir well!

4. Grease the cake tin with butter and pour the batter into the cake tin. Bake the cheesecake in the oven for 60 - 65 minutes until golden brown. Enjoy!

Happy Easter!