Sunday Quick Post: Raw Greek Yogurt Cheesecake

IMG_7190

In an effort to get myself to post more often, I’m starting a Sunday Quick Post series. I cook lovely things everyday but sometimes writing up an entire post is daunting. So, Sunday’s posts will be a place to put things I don’t have much to say about or feel like taking in-process pictures but are still delicious and need sharing.

Today’s is our Valentine’s day ‘cheesecake’, made from wonderful ingredients like Greek yogurt, coconut cream, figs and almonds. I originally froze ours, but the coconut cream contains too little fat so it became too icy. After taking these pictures, I put it in the fridge and let it thaw overnight, resulting in a seriously dreamy cake. The topping is simply blended raspberries and ginger.

IMG_7193

Raw Greek Yogurt & Raspberry Cheesecake 

ingredients

3 cups almonds

8 dried mission figs

2 tsp salt

1/3 cup coconut oil

1 tbsp grass-fed gelatin (unflavored)

1 lemon

1.5 cup full fat greek yogurt

14 oz coconut cream or regular coconut milk with the liquid strained out

1/2 cup brown sugar

2 tsp vanilla extract (or less, to taste)

2 cups raspberries

1 tbsp minced ginger

lemon zest

1 tbsp honey or maple

In a food processor, blend the almonds, figs, coconut oil and salt Spread into a 12 inch springform pan. Let sit in the fridge for at least 1 hour until hardened.

In a food processor, blend the Greek yogurt, coconut cream, sugar and vanilla extract.  In a small bowl, combine the lemon juice and gelatin until thoroughly dissolved then add to the yogurt mixture. Pour over the hardened crust and put in the fridge for 6-12 hours, until firm.

Blend raspberries, ginger, lemon zest and honey. Pour on top of firm cheesecake.

Advertisements

3 Comments Add yours

  1. vanwiereni18 says:

    This recipe looks great. My family loves making and eating cheesecake so I can’t wait to try this recipe and see what they think. I love how you used coconut cream and lemon juice in the filling part of the cake. I also loved how the recipe calls for gelatin to keep the cake from being too runny. Even though this recipe looks good, I’m a little nervous about not using cream cheese in the cheesecake. Does the filling taste dense and cheesy like a cheesecake should? I might add some cream cheese to the filling I make and see how it turns out. Look at this link for some other good cheesecake recipes. http://allrecipes.com/recipes/387/desserts/cakes/cheese cake/ How do you think the recipe will turn out if I add some cream cheese?

    Like

    1. dearguts says:

      It doesn’t taste like a traditional cheesecake 100%, but it’s very, very close. You won’t miss the cream cheese 🙂

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s