This is a delicious and healthy alternative to traditional cheesecakes recipes, loaded with sugar.
For the Crust
- 25g Almond Flour
- 25g Oat Flour
- 10g Desiccated Coconut
- 20g Melted Butter
- Pinch of Salt
- 640g Yoghurt (I used goat yoghurt)
- 1 Lemon Zest
- 2 tbs Lemon Juice
- 1 tbs Coconut Flour (or any flour)
- 1 tsp Vanilla
- 2 Eggs
- 60g Powdered Sugar (I added 30g erythritol and 30g brown sugar)
- 1/8 tsp Salt
Simple Berry Compote
- 1 tbs Lemon Juice
- 20g Sugar (I added 10g erythritol and 10g brown sugar)
- 140g Berries (I used frozen berries)
- 1 tsp Pectin or Chia Seeds (optional)
- Preheat oven to 180 degrees Celsius.
- Mix the almond flour, oat flour and desiccated coconut. Combine with the melted butter, salt and stir until evenly moistened.
- Spoon two heaping tablespoons of the crumble mixture into each of the ramekins, pressing the mixture down with a spoon. Bake for 15 minutes, then remove from oven and cool completely.
- Beat the yoghurt until smooth for about 2 minutes. Add all remaining ingredients (except the eggs), beating again until completely smooth. Add in eggs one at a time, mixing on low-medium speed. Try not to overmix here. Stop mixing as soon as the last egg is incorporated.
- Divide the filling evenly between the ramekins.
- Place the ramekins in the bottom of a roasting pan and pour hot water on the pan until it reaches a bit less than half the ramekins height. Carefully transfer to the oven and bake for 25 minutes until centres are set. This “water bath” is used to provide a steamy environment for the cheesecake, as well as to keep it from cracking.
- Allow to cool completely, then place in the refrigerator to chill.
- For the simple berry compote, bring the berries, lemon juice and sugar in a small saucepan to simmer and cook down for approximately 10-15 minutes, stirring frequently. Remove from the heat and, if desired, thicken with chia seeds.
- When you’re ready to serve the cheesecakes, top them with the berries and white chocolate shavings.
- Store any remaining cheesecakes in the refrigerator.
- To achieve a smooth cheesecake batter, all ingredients (eggs, yoghurt) must be at room temperature.
- It’s possible to make the cheesecake ahead of time. Just before serving, refrigerate the mixture.
- Prep Time: 15
- Cook Time: 45
- Category: Dessert
Keywords: cheesecake, Yoghurt