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Vanilla strawberry cheesecake
Prep Time
15 mins
Cook Time
1 hr 20 mins

Gluten-free crust, filled with 5 ingredients and strawberry compote ready in 5 minutes. Easy, rich, healthy, perfect for any time of day.

Course: Dessert
Servings: 10 portions
Author: Gaspar Carreira
  • 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
  • 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
  • 2 cups strawberries 400g
  • 1/3 cup coconut or muscovado sugar 80g
  1. Preheat the oven to 180°C.

  2. 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.

  3. 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

  1. Mix the cream cheese with the vanilla, yogurt and sugar. In another bowl beat the eggs and integrate everything and put on the crust.

  2. Bake for 1 hour or 1 hour 20 minutes (until firm) in a water bath*, covered with aluminum.

  1. 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.