Cheesecake is a great dessert, a really rich cake, and if you ask me, I like the New York style cheesecake, with a lot of filling, and jam or berry compote on top! I am sure that all of you have already tried a cheesecake, but I am sure you have never tried one like this! Extremely creamy, with a flavorful crust, and incredibly healthy, without refined products, and very easy to make since it takes less than 10 ingredients, and make it only takes about 10 minutes (and then around an hour in the oven, but it’s really worth the time).
The base of this cheesecake is really tasty and reminds me of the classic white flour crust tart with lots butter, but this one is gluten-free, does not contain butter, and is full of nutrients thanks to the buckwheat flour, which is my favorite flour when it comes to replacing white flour in recipes like this one.
The stuffing only has 5 ingredients, eggs, light cream cheese, lots of vanilla, sugar, and finally low-fat yogurt, although you can replace it with coconut cream for extra creaminess. And it’s very easy to make, just beat everything, put on the crust and bake, in a water bath, until it’s ready.
And to finish, a quick compote of strawberries and muscovado sugar, which is made in less than 5 minutes and only has two ingredients, and really adds a touch worthy of drool to this cheesecake!
Do you dare to try the recipe? You will not regret! If the tests tell me, send me an email or comment in the blog post how it came out, if you liked it, or that you would change it, I would love to listen to the advice of those who try my recipes! And if you share a photo on your Instagram or stories tag me like @gaspic_healthyberry so I can see it and I’ll share you in my stories!
Do not forget to share the recipe in your networks and with your loved ones, they will appreciate it as much as I do!
Vanilla strawberry cheesecake
Gluten-free crust, filled with 5 ingredients and strawberry compote ready in 5 minutes. Easy, rich, healthy, perfect for any time of day.
Ingredients
Crust
- 2 1/2 cups buckwheat flour 300g
- 1/2 cup coconut or muscovado sugar 100g
- 1/3 cup cols water 70ml
- 1 large egg
- 1/4 cup liquid oil (coconut or sunflower oil) 60ml
- 1/2 cdta sea salt
Cheesecake
- 1 1/2 cups light cream cheese 300g
- 1/3 cup natural unflavored yogurt 80ml
- 2/3 cup coconut or muscovado sugar 165g
- 1 tsp vanilla extract
- 5 large eggs
Compote
- 2 cups strawberries 400g
- 1/3 cup coconut or muscovado sugar 80g
Instructions
Crust
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Preheat the oven to 180°C.
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In a bowl put the sugar, oil, and egg all together and beat well. Add the rest of the ingredients except the water and mix. Add the water little by little until you get a homogeneous dough, elastic but not sticky.
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Stretch the dough to a thickness of 3mm. Put it in a lined mold of 16 cm in diameter. Puncture the entire base with a fork and lay aside
Cheesecake
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Mix the cream cheese with the vanilla, yogurt and sugar. In another bowl beat the eggs and integrate everything and put on the crust.
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Bake for 1 hour or 1 hour 20 minutes (until firm) in a water bath*, covered with aluminum.
Compote
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Remove the leaves from the strawberries and cut them into halves. Put them in a pot over low heat, sugar and 2 tablespoons of water, stir every 1 minute and leave covered until the strawberries are soft. Put on the cheesecake and cool
Recipe Notes
*Baking in a water bath means that the mold of the cake will go into another mold, or a baking sheet, with water, so that the mold will be surrounded by water. With only 1 or 2 fingers of water its enough. Cover the mold with aluminum foil completely, both the bottom, above and on the sides.
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