I have peace in mind and heart when I have this delicious cheesecake in my fridge! :)
I have been trying to get the perfect healthier and lighter version of a cheesecake for so long and finally I can proudly say it's here.
The first time I baked it, it was a test. The second time we confirmed what we learned the first time, but the third...ooh, that third time! Simply divine!
Definitely one of my top desserts, especially for spring/summer days.
- 120 g wholegrain spelt flour
- 80 g spelt flour or wheat flour
- 100 g low fat cottage cheese
- 1egg yolk
- pinch of Himalayan salt
- 50 g coconut sugar
- 50 g extra virgin coconut oil
- 1 tsp baking powder
- 2 egg yolks
- 75 ml agave nectar
- 10 g vanilla sugar
- 60 g joghurt
- 500 g low fat cottage cheese
- 2tbsp arrowroot powder
- 1 tbsp lemon juice
- 40 g spelt semolina
- 2 egg whites
- 1 jar of cherry compote
- 1 tbsp brown non-refined sugar
- 1tbsp vanilla sugar
- 25 g arrowroot powder combined with a little bit of water to form a nice thick mixture
- cherry brandy
Form a dough by combining the flours, salt, baking powder and coconut sugar.
Melt the coconut oil over low heat, just so it softens enough.
Add the egg yolk and cottage cheese in the flour mixture and mix to combine the ingredients well.
Pour the coconut oil and mix once more.
The ingredients must combine well. Finish working the dough with your hands.
Knead the dough and wrap it into a transparent foil. Put it into the fridge to cool.
While the dough is chilling, prepare the filling.
Beat the egg whites to snow.
Beat the egg yolks with the agave and vanilla sugar.
Stir in the cottage cheese, lemon juice, joghurt and arrowroot powder. Mix.
When you have combined all the ingredients, mix in the spelt semolina.
Lastly, stir in gradually and gently the egg yolks.
Take the dough out of the fridge.
You can roll it a bit on a floured surface and then press it into a mold.
Make high edges.
Fork the dough so it doesn't rise a lot when baking and place it in a preheated oven on 180 C degrees, for a minute or two, just so it starts to bake a bit.
Take it out, leave it for a minute to cool and pour the cottage cheese mixture all over it.
Continute baking for another 45 minutes cca.
Prepare the cherry spread.
Pour the cherry compote with the liquid in a small pot over low-medium heat.
Add the sugar and vanilla sugar and stir.
Melt the arrowroot powder in a little bit of water to form a nice thick paste.
If you place it directly into the hot compote it won't dissolve well.
Pour gradually the powder stirring constantly.
As the time will pass, the mixture will get more and more thick.
You can add a bit of alcohol if you like towards the end.
When the mixture becomes thick and sticky enough, turn off the heat and set it aside.On a mindly chilled cheesecake, pour the cherry spread over.
I didin't use all the cherries for the cake, but only a little bit more than half of it.
I used the rest for my morning breakfast: granola and joghurt with cherry compote.
I reccomend you do the same, it'll be really tasty.
Leave the cake on room temperature to cool and then transfer it in the fridge for over night chilling.
Store in fridge and enjoy this awesome dessert made in a lighter version.