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