The cheesecake has a rich and slightly tangy flavour, just like it has to be. The texture is creamy and full... but not too much. Thanks to the yoghurt it is much lighter than most other recipes. Also, I had a bit of a struggle with waterproofing my cooking pan, so I didn`t bake it au bain-marie like it normally requires you to do. But I found a way around it, just add a bowl of water in the oven and keeps the right level off moisture in your oven to bake the perfect cheesecake. And with way less hassle.
I personally avoid some foods to improve my health. This means that I used oatmeal cookies as a base. They are delicious and are gluten-free. Also, I only used lactose-free products to make the cake. So the cream (Dilea), cream cheese (Philadelphia) and the yoghurt (Mevgal) are all lactose-free. This is just optional off course.
Recipe for 8 persons
Prep Time: 30 min.
Baking Time: 2h 30 min.
Cooling Time: 4h
Ingredients Crust
150 g Oatmeal cookies (I used Little Pleasures with chocolate pieces)
4 tbsp Butter
Pinch of Salt
Ingredients Cheesecake
525 g Cream Cheese
200 g Greek Yoghurt
120 ml Cream
1 c Sugar
2 tbsp Corn Starch
4 Eggs
Zest of Orange
Vanilla extract
Pinch of Salt
An ovenproof bowl with water
Ingredients Coulis
1 1/2 c Raspberries (I used frozen)
4 tbsp Sugar
Pinch of Salt
Preparation
Heat the oven to 180°C
Butter and Flour the bottom of a Springform of +/- 26 cm diameter.
Crumble the cookies in a bowl, add melted butter and salt.
Press the cookie mixture on the bottom of the springform into an even layer.
Bake for 10 min at 180°C. Set aside to cool down.
Lower the heat from the oven to 120°C.
Mix the Cream Cheese, Greek Yoghurt, Cream, Sugar, Corn Starch, Vanilla, Salt and a small amount of fresh Zest together into a smooth batter.
Add the Eggs one by one. When you add the next the previous one must be totally incorporated into the batter.
Make sure the batter is mixed well and there are no more lumps in it.
Put the batter in the Spring From on top of the cooled Cookie Crust. Spread the top evenly.
Put the Cheesecake in the oven. Put the bowl of water in the oven on the bottom. Bake the Cheesecake slow but steady for 2h on 120°C.
The Cake is ready when it is a golden-brown colour and has a little bounce to it. After 2h baking, lower the heat of the oven completely and let it rest for in there for another 30 min - 1h.
Take the cake out the oven and go round the edge of the cake with a knife. This ensures it will let go when you remove the springform.
Let The Cheesecake cool in the fridge for at least 4 hours, or better a whole night.
Put the (frozen) Raspberries, add the Sugar and Salt into a saucepan. Heat it up on the stove on a low heat until the berries are all mushy, released all their moisture and became a consistent sauce. Remove from the heat.
Sift the Sauce so the seeds are removed and you get a nice and smooth coulis.
Remove the cake from the springform.
To cut the Cheesecake, put a large sharp knife under hot water, dry off the knife and cut through the cheesecake. It is best to repeat this technique to get a nice and clean cut every time again.
Serve the Cheesecake with a generous amount of Raspberry Coulis.
Variations:
Use another kind of coulis to switch up the flavours.
Add some fresh berries or other fruit.
Use different Cookies for the crust.
Use zest of lemon or lime to give it another kind of freshness.
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