Today we have a wonderful guest recipe post from Tracy at The Culinary Jumble. She shows us how to make a delicious gluten-free and low-fat Fruit of the Forest Swirled Cheesecake that’s sure to be a crowd-pleaser at your next party or holiday! Read on for the complete recipe and instructions. You'll want to have this delicious dessert after every meal!
I love using homemade “jam” in my baking – it is so simple to make and comes without the yucky additives found in many store-bought jars. It also turns a simple recipe into a delicious, pretty-to-look-at dessert, especially when darker berries are used – the purplish hues of the fruit really complemented this cheesecake.
In this recipe, I decided to use my favourite tool for making low fat cheesecakes – cottage cheese. Added with the creaminess of Greek yoghurt, you would never tell it was anything other than rich cream cheese. The base is simple, gluten-free, and offers the finishing touches to a dish which has the ability and versatility to impress your guests and go down well as the perfect, healthy, midweek dessert for the whole family.
If you’re not used to cooking with metric measurements, here is a handy conversion chart you can use.
- 45g butter or coconut oil (melted)
- 120g oat flour
- 20g coconut sugar
- 1 tbsp agave syrup
- 200g cottage cheese
- 250g Greek yoghurt
- 2 eggs
- 2 tbsp honey
- 1tbsp agave syrup
- 1 tsp vanilla sugar
- 170g mixed berries (I used frozen)
- Pre-heat the oven to 175°C (345°F).
- Melt the butter for the base and leave to cool for several minutes. Then stir in the flour and sugar and mix until everything is combined. Lastly, add the agave syrup to help bind the ingredients together - you should end up with a crumbly dough that will easily stick together when squeezed.
- Press the dough into a spring-form tin (mine was 18cm) and bake for around 12-15 minutes. Set aside and allow to cool (don't switch the oven off!).
- Heat the berries in a pan with 1-2 tablespoon of water. Let the mixture bubble for around 15-20 minutes until it thickens (add more water if it gets too thick). Mash the berries with a fork so that you get a thick sauce, then allow to cool completely.
- In a bowl, beat together all of the cheesecake ingredients apart from the fruit. Pour over the cooled base and gently swirl the fruit in.
- Bake in the oven for around 40-50 minutes until the top is just set and the outsides feel firm to the touch. Turn the oven off and leave the cheesecake inside for another 30 minutes. Remove from the oven, allow to cool completely and then place in the fridge until ready to eat.
This recipe was created and written by Tracy from The Culinary Jumble, a blog about making balanced, homemade food from scratch. You can find her on Facebook, Twitter, and on her blog, The Culinary Jumble.