Prep time: 20 min plus refrigeration
Makes 8 servings
I am very excited about this cheese cake, the only conventional sugar it has is that of the 3 ounces of white chocolate. The base is healthy and the rest of the cheese cake too. But you really can’t tell, it is super smooth and silky. And no baking!
My mother drove me made for years and years about cheese cake, before I had gone to live in the states.
In the Netherlands Cheese cake wasn’t very well known but since my mother was a stewardess back in the seventies, she had discovered cheese cake before I was even born. After years of hearing about it, I was finally going to the states myself.
Once I got to New York my mission was to get cheese cake asap, obviously. I had informed about where to get the best in town and set off to discover what she had been raving about. Well, and rightfully so. I finally tasted the classic New York Cheese cake and nearly wept. I had to call my mother and tell her that from now on I would be just excited about it as she had always been.
Once I had tasted about every flavour and variety of cheese cakes available in New York, I promised myself I was going to conquer the technique and make the perfect cheese cake. Easier said than done. It actually took me years to get it right. Now I can confidently say, I know what I am doing and I make my own variations. Like this one. It has the flavour, the texture, but much fewer calories and less fat. The less fat is more a necessity than a need, since I find them too heavy sometimes. You do have to leave the cheese cake to set in the fridge over night.
1 C. Oats (gluten free)
1/3 C. nuts, almonds, cashews, hazelnuts with no skins
10 medium medjool dates, stone removed
2 tbsp. Agave syrup
1 tbsp. Coconut oil
1 oz. white chocolate
7 oz. Cream Cheese, at room temperature
2 1/4 C. Greek Yoghurt 2 % fat, at room temperature
1/3 C. Xylitol or sugar of choice
4 oz. white chocolate
6 Gelatine leafs (4.5″x3″) , (11.5 cm x 7.6 cm)
Ingredients Raspberry Swirl;
1 C. frozen raspberries
1 tbsp. Xylitol or sugar of choice
1 tbsp. water
1 gelatine leaf (4.5″x3″) , (11.5 cm x 7.6 cm)
Start by making the bottom. In a food processor blend together the oats, medjool dates and nuts. Add the agave syrup and coconut oil until crumbly consistency.
Line an 8″/ 20cm. spring form with baking paper. You need to line the sides of the ring too.
Cut a long strip of baking paper. Oil spray the ring of your tin so the paper will stick easier.
Place the crumbly bottom mix in the bottom of your tin. Press firmly to cover the entire bottom. Place in the freezer. Meanwhile put one ounce of white chocolate in a microwave safe bowl and melt at 20 second intervals. White chocolate burns easily so be careful.
Remove the spring form from the freezer and spread with a thin layer of chocolate, this will act as a protection film to ensure that the crust does not get soggy. Place in the refrigerator.
Method for raspberry swirl;
Soak one gelatin leaf in cold water for five minutes.
In a saucepan over medium heat, place the raspberries, the xylitol or sugar of choice and the tablespoon of water.
Bring to a slow simmer and cook for about 4 to 5 minutes. Squeeze out the gelatin and add it to the raspberries. Mix it through and let it cool slightly before pureeing it in a blender. Set aside.
Method for the Cheese cake filling;
Soak 6 leafs of gelatine in a bowl of cold water for 5 minutes.
Melt the white chocolate in the microwave at 20 second intervals stirring each time.
Squeeze out the gelatine leafs and place them in a sauce pan over low heat with one or two tablespoons of water. Melt the gelatine.
In a bowl mix the cream cheese until smooth, add the yogurt a bit at a time. Mix well while adding the xylitol or sugar of choice. Add the gelatin, pouring it into the filling mix, stirring at the same time.
Mix the cheese cake filling into the melted white chocolate , one teaspoon at a time . This is a bit tricky so you have to mix fast and keep adding to form a smooth filling. Once you have about half a cup, add the rest of the cheese cake mix. Combine thoroughly.
Pour the half the cheese cake mix in the spring form on top of the crust. Pour half the raspberry sauce over the yogurt. Make swirls with a knife. Repeat with remaining filling and sauce.
Set in the refrigerator over night.