To say I have a love affair with cheesecake would not be an overstatement. I could eat it for breakfast, lunch and dinner. In fact, I like to imagine sitting down or standing up (makes no difference to me) and polishing off the whole thing all by myself. And before you ask – no, I’ve never done that. (But a girl can dream, can’t she? ;))
I love cheesecake so much it has become my birthday cake of choice. Even over the luscious chocolate layer cake with the thick fudge frosting I requested every year as a kid. That’s how much I love it. <3 (((hearts)))
I’ll eat it plain, covered in berries, chocolate, you name it. When I’m feeling really naughty I’ve been known to add a dollop of Nutella. But then Nutella makes everything taste yummy, don’t you think? I enjoy it cold, straight out of the fridge or at room temperature. Boy, do I love it at room temperature! Somehow it’s just way more decadent tasting. The way the fork slides through that soft, creamy mouth-watering combination of sweet and tangy before breaking through to the delicious gluten-filled crust…Errrr. STOP!
You can’t have that! Ever. Again. So say good-bye to cheesecake.
Noooo! It’s not fair. It’s my very favorite!
How can I go the rest of my life without it??? That would be unbearable. Okay, so I’m exaggerating a bit. But just a bit!
So I came up with my own recipe, combining the yummy flavors I love (and sorely missed), in a healthier version I hope you’ll enjoy. This cheesecake is egg-free, gluten free, and loaded with protein with the addition of a nut crust and Greek yogurt topping.
It’s just one of the recipes included in my daughter’s and my dessert Ebook so for those who’ve purchased it, it will look familiar. For those of you who haven’t, it’s just a sneak peek and one of the 35 gluten free dessert recipes available for sale: http://sweettreatsandhealthyeats.com/
JANICE AMEE’S GLUTEN FREE CHEESECAKE
Preheat oven to 325 degrees Fahrenheit.
To make the crust:
- 1 ½ cups almonds or walnuts
- 1 Tablespoon coconut sugar (sucanat, organic cane sugar) OR ½ Tablespoons agave or honey (Can be omitted, if you prefer.)
- 3 Tablespoons coconut butter or coconut oil
Finely pulse your choice of nuts (or use half of each, if you like) and measure again to make 1½ cups. Add sugar and mix with fork. Work coconut oil or coconut butter into the nut mixture with a fork until it’s crumbly. Press into a 10” glass pie dish. Bake at 325 degrees for 15 minutes. Set aside on rack to cool. Change the temperature of the oven to 350 degrees Fahrenheit as you prepare the filling.
To make the filling you will need:
- 3 cups (24 oz.) gluten-free nonfat or low fat cream cheese
- 1 Tablespoon pure vanilla extract
- 1 Tablespoon fresh squeezed lemon juice
- 2/3 cup coconut sugar (sucanat, organic cane sugar) OR 1/3 cup agave or honey
- 2 teaspoons cornstarch, tapioca flour or arrowroot
- 4 Tablespoons unsweetened almond milk (or milk of your choice)
- ½ teaspoon baking powder
Measure all the (filling) ingredients into a bowl and whip with a hand mixer or in a standing mixer. Carefully fill the nut crust, being careful not to crack it. You may need to level and smooth it evenly with a rubber spatula dipped in warm water. Bake at 350 degrees Fahrenheit for 30 – 35 minutes. Remove from oven and cool cheesecake on rack for 5 minutes before applying topping. Change thermostat one more time to 400 degrees Fahrenheit.
To make the topping:
- 1¾ - 2 cups Greek yogurt
- 1 teaspoon pure vanilla extract
- ¼ cup coconut sugar (sucanat, organic cane sugar) OR 2 Tablespoons agave or honey
Mix the three ingredients together and smooth over the top of the cooked filling. Bake for 10 additional minutes at 400 degrees Fahrenheit. Cool on rack. Refrigerate for several hours or overnight before serving. Serves 8 – 10 (Unless I’m there!) :)
Our homemade compote and chocolate topping recipe are both in our Sweet Treats and Healthy Eats recipe eBook!