I have been trying to master a GAPS and SCD friendly probiotic cheesecake for years. It took me 4 attempts to get this recipe right. My first 2 attempts failed so miserably that I gave up on it for year. Back then I was new to baking with gelatin and I hadn’t done adequate quality control homework. A dessert like this requires a premium powdered gelatin. It’s literally make or break!
Obviously this is not a whip-up dessert. 24 hour homemade yogurt is the key ingredient so some forward planning is required. The actual cheesecake requires another few hours. This includes dripping the yogurt though, so the hands-on time is quite minimal.
Each layer is very easy to construct. My advice – have fun and don’t rush the layers. The yogurt cheese layer is temperature sensitive and you want it to remain teaming with active bacteria.
1. Grease a 9-inch spring form tin with butter or coconut oil.
2. Preheat oven to 160°C / 320°F
3. Place 3 cups of homemade yoghurt into a muslin cloth or nut-bag and drip for approximately 1 hour. See our cream cheese post for step by step instructions.
50 grams of butter or coconut oil
2 ½ cups ground almond
1 tablespoon raw honey
1 ½ cups of organic frozen raspberries
2 cups water
2 tablespoons of honey
1 tablespoon of powdered gelatin
Additional raspberries for decoration (optional)
1. Combine all ingredients to form a sticky dough. This may be done by hand or in a food processor with a dough paddle.
2. Press the dough evenly and firmly into the base of the tin with your finger tips.
Bake for 5-8 minutes. Note: The combination of nuts and honey burn easily. It is best to only lightly cook the base. A light golden brown is perfect. As it cools the base will firm up. Allow base to cool completely before adding the yogurt layer.
YOGURT CHEESE LAYER
1. Once your yogurt has dripped, discard or save the whey for another purpose. (Great insmoothies)
2. In a small saucepan combine the water and gelatin. Stir to form a thick paste.
3. On a low heat stir briskly until gelatin becomes liquid and the fine crystals dissolve. Do not boil.
4. Remove from the heat and add the honey and vanilla.
5. Set aside and allow to cool to below 40°C / 104°F. Stir once in a while to avoid setting. (if the gelatin begins to set, return it to a low heat for a few seconds to melt again).
6. Place dripped yogurt into a bowl. With electric beaters beat the gelatin and honey mixture into the yogurt. Note: the chilled yoghurt will quickly begin to set the gelatin.
7. Pour the yogurt mixture onto the cooled biscuit base and spread evenly with a spatula.
8. Place in the fridge to set firm.
1. Simmer the raspberries in water for approximately 5 minutes until soft and falling apart.
2. Remove from heat and strain through a sieve to remove the seeds. Push down with the back of a spoon until only the seeds remain.
3. Pour the raspberry sauce back into the saucepan then add the honey and gelatin powder and stir well.
4. Return the raspberry sauce to a low heat and mix until the gelatin has dissolved and the raspberries return to a vibrant colour. Do not boil.
5. Remove from the heat and allow to cool to below 40°C / 104°F
6. Pour raspberry sauce over the back of a spoon onto the yogurt cheese layer.
7. Place whole raspberries on top to decorate and refrigerate until set firm.
Dollop homemade cultured cream and a few extra raspberries on top.