RASPBERRY JELLY CHEESECAKE MADE FROM HOMEMADE YOGHURT
Posted on November 10 2016
The healthiest cheesecake in the world!
I have been trying to master a GAPS 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! I use this product ahead of anything else – the results are consistent and perfect every time.
Obviously this is not a whip-up dessert. 24 hour homemade yoghurt is the key ingredient so some forward planning is required. The actual cheesecake requires another few hours. This includes dripping the yoghurt 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 yoghurt cheese layer is temperature sensitive and you want it to remain teaming with active bacteria.
- 50 grams of butter or coconut oil. (I used butter)
- 2 ½ cups ground almond
- 1 tab honey
YOGHURT CHEESE LAYER
- 3 cups homemade 24 hour yoghurt - dripped for 1 hour
- ¼ cup water
- 1 tablespoon of powdered gelatin
- 2 tablespoons honey
- 2 teaspoons of vanilla
- 1 ½ cups of organic frozen raspberries
- 2 cups water
- 1 tablespoon of honey
- 3 tablespoons of powdered gelatin
- Pinch of powdered stevia or 2 drops of liquid stevia (optional)
- Additional raspberries for decoration (optional)
How to make Raspberry jelly cheesecake
- Grease a 9-inch spring form tin with butter or coconut oil.
- Preheat oven to 160 degrees Celsius.
- Place 3 cups of homemade yoghurt into a muslin cloth or nut-bag and drip for approximately 1 hour. See cream cheese post for step by step instructions.
- Combine all ingredients to form a sticky dough. This may be done by hand or in a food processor with a dough paddle.
- Press the dough evenly and firmly into the base of the tin with your finger tips.
- Bake for 8-10 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 yoghurt layer.
YOGHURT CHEESE LAYER
- Once your yoghurt has dripped, discard or save the whey for another purpose. (Great in smoothies!)
- In a small saucepan combine the water and gelatin. Stir to form a thick paste.
- On a low heat stir briskly until gelatin becomes liquid and the fine crystals dissolve. Do not boil.
- Remove from the heat and add the honey and vanilla.
- Set aside and allow to cool to below 40 degrees Celsius. Stir once in a while to avoid setting.
Note: if the gelatin begins to set, return it to a low heat for a few seconds to melt again.
- Place dripped yoghurt into a bowl. With electric beaters beat the gelatin and honey mixture into the yoghurt.
Note: the chilled yoghurt will quickly begin to set the gelatin.
- Pour the yoghurt mixture onto the cooled biscuit base and spread evenly with a spatula.
- Place in the fridge to set firm.
- Simmer the raspberries in water for approximately 5 minutes until soft and falling apart.
- Remove from heat and strain through a sieve to remove the seeds.
Tip: Push down with the back of a spoon until only the seeds remain.
- Add the honey, optional stevia, gelatin powder and stir well.
- Return the raspberry sauce to a low heat and mix until the gelatin has dissolved and the raspberries return to a vibrant colour.
- Remove from the heat and allow to cool to below 40 degrees Celsius.
- Pour raspberry sauce over the back of a spoon onto the yoghurt cheese layer.
- Place whole raspberries on top to decorate and refrigerate until set firm.
There you have it! Perfect as it is but sublime with a a dollop of cultured cream and a few extra raspberries on top.