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RASPBERRY JELLY CHEESECAKE MADE FROM HOMEMADE YOGHURT

Posted on November 09 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.

A spectacular creation isn’t it? Officially the healthiest cheesecake in the world! Complete with gut loving probiotics from homemade 24 hour yoghurt and healing amino acids from a premium gelatin.

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.

Ingredients

BASE

  • 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

RASPBERRY LAYER

  • 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

PREPARATION

  1. Grease a 9-inch spring form tin with butter or coconut oil.
  2. Preheat oven to 160 degrees Celsius.
  3. 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.

BISCUIT BASE

  1. Combine all ingredients to form a sticky dough. This may be done by hand or in a food processor with a dough paddle.
  2. Press the dough evenly and firmly into the base of the tin with your finger tips.
  3. 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.
  4. Allow base to cool completely before adding the yoghurt layer. 

YOGHURT CHEESE LAYER

  1. Once your yoghurt has dripped, discard or save the whey for another purpose. (Great in smoothies!)
  2. In a small saucepan combine the water and gelatin. Stir to form a thick paste.
  3. On a low heat stir briskly until gelatin becomes liquid and the fine crystals dissolve. Do not boil.
  4. Remove from the heat and add the honey and vanilla.
  5. 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.
  6. 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.
  7. Pour the yoghurt mixture onto the cooled biscuit base and spread evenly with a spatula.
  8. Place in the fridge to set firm.

RASPBERRY LAYER

  1. Simmer the raspberries in water for approximately 5 minutes until soft and falling apart.
  2. 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.
  3. Add the honey, optional stevia, gelatin powder and stir well.
  4. Return the raspberry sauce to a low heat and mix until the gelatin has dissolved and the raspberries return to a vibrant colour.
  5. Remove from the heat and allow to cool to below 40 degrees Celsius.
  6. Pour raspberry sauce over the back of a spoon onto the yoghurt cheese layer.
  7. 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.

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