Gluten Free Strawberry Cheesecake
Strawberries, blueberries, raspberries – the berry season started a couple weeks ago and I am super excited about that. Every year we go berry picking, usually wild blueberries in the forest but this year we found a very nice organic strawberry farm, where we picked a few kilograms of delicious healthy strawberries, enough for fresh snacking, freezing and of course some desserts. Here is my favorite strawberry dessert – my classic Gluten Free Strawberry Cheesecake.
The cake is light, super refreshing, not too sweet, just delicious. The base of the cake is a sponge cake: gluten-free, soy-free and grain-free. To make the cheesecake I use lactose free greek yogurt and coconut cream. You can substitute the yogurt with plant based one and have a delightful dairy-free version.
Gluten Free Strawberry Cheesecake
Ingredients
Sponge cake:
- 70g almond flour
- 40g unsweetened shredded coconut (can sub for almond flour)
- 20g potato starch
- 3 eggs (room temperature)
- 40g powdered xylitol (birch sugar)
Cheesecake filling:
- 500g fresh strawberries (clean, dry and hulled)
- 200g coconut cream (refrigerated at least overnight)
- 550g lactose free greek yogurt (can sub for dairy free yogurt)
- 60g powdered xylitol (birch sugar)
- 2 tablespoon lemon juice
- few drops lemon extract
- 3 1/2 gelatin sheets / 14g gelatin powder
Decoration:
- Fresh strawberries
Instructions
Sponge cake:
- First preheat the oven to 180°C (356°F) and line the bottom of the 24cm cake pan with parchment paper, then lightly grease the paper with coconut oil.
- In the bowl, mix together almond flour, potato starch and shredded coconut.
- Using a hand mixer or a stand mixer whisk the egg whites over high speed until light and foamy. Gradually add xylitol, whisking at high speed. Then lower the speed and add egg yolks, one by one, mix until combined. Slowly add the flours and mix in gently with the whisk or spatula until smooth and fluffy. Transfer the batter onto the prepared cake pan and spread into an even layer.
- Bake for 12 - 15 minutes. Remove from the oven and let it cool.
Cheesecake filling:
- Soak gelatine sheets in a flat bowl with cold water for about 10 minutes. Remove from the bowl and squeeze out excess water. Melt the gelatin over bain-marie.
- Using a hand mixer or a stand mixer, beat the yogurt with xylitol, lemon juice and lemon extract.
- Mix 1 tablespoon of yogurt mixture with melted, warm gelatine. Add another 2 tablespoons of yogurt to the gelatine and stir until smooth and well combinate. Then with the mixer, whisk the gelatine mixture into the remaining yogurt.
- In the medium bowl whip coconut cream at high speed until light and fluffy like whipped cream. Then using a spatula mix it gently with yogurt mixture.
Assemble the cake:
- Line the cake pan edges with strips of parchment paper. (that will help you to remove the cake when it's ready)
- Spread evenly two tablespoons of the filling on the cake.
- Cut part of the strawberries in half and arrange them around the edges of the pan. Then arrange the rest of the strawberries, one close to the other.
- Spread remaining filling over the strawberries. Smooth the top of the cheesecake out with the spatula. Refrigerate the cake overnight to set.
- Carefully remove the cheesecake from the cake pan and decorate with fresh strawberries.
Notes:
- Store in the fridge up to 3 days.
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