Cheesecake With A Strawberry Topping Recipe
This healthy Cheesecake With A Strawberry Topping is divinely rich. From its granola-like base to its tarty strawberry topping, it is truly a treat to be savored. The fluffy cheese confection consists of light cream cheese and yogurt. Flavored with honey and a hint of vanilla, the blend is airy and simply delicious. Follow this step-by-step recipe to create a showcase cake that embodies the term milk and honey.
For more delicious healthy cake recipes, visit our Healthy Cake Section in Kosher Create’s Healthy Dessert Recipe Collection.
Love Strawberries? We invite you to try our strawberry-filled Wholegrain Strawberry Pie and our Wholegrain Strawberry Peanut Butter Bars inspired by the beloved peanut butter and jelly sandwich! For another dairy treat, try our Strawberry Peanut Butter Yogurt Smoothie. And of course, for a gluten free treat, try our delicious Gluten-Free Almond Strawberry Cupcakes.
Cheesecake With A Strawberry Topping
Equipment
- Food Processor
- Electric Mixer
- Spatula
- Deep 9 inch – 23 centimeters Spring Form Round Baking Pan
- Small Pot (for making the strawberry topping)
Ingredients
Crust
- 1 cup Ground Walnuts
- 1 cup Oats
- 2 tsp Cinnamon
- 2 tbsp Honey
- 1 tbsp Almond Butter
Cheese Filling
- 6 Eggs (yolks separated from whites)
- 3 cups Light Cream Cheese (24 ounces – 700 grams)
- 3/4 cup Honey
- 1 cup Yogurt
- 1 tsp Pure Vanilla Extract
- 1 tbsp Fresh Lemon Juice
- 1 tsp Lemon Rind
- 1 cup Oat Flour
Strawberry Topping
- 2 1/2 Cups Fresh Strawberries
- 2 tbsp Honey (adjust to taste or health requirements)
- 1 tbsp Fresh Lemon Juice
- 1/2 tsp Lemon Rind
- 2 tbsp Oat Flour
Instructions
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
Crust
- Finely grind the walnuts in a food processor.
- Place the crushed walnuts, oats, and cinnamon in a bowl. Mix well.
- Mix in the honey and almond butter, forming crumbs with your thumb and forefinger.
- Distribute the mixture evenly in a deep 9 inch (23 centimeters) spring form round baking pan.
- Bake for 10 minutes. Let cool.
Cheese Filling
- Gather the cheese filling ingredients.
- One by one, separate the egg yolks from the egg whites being careful that no egg yolk enters the egg whites.
- Beat the egg whites until they hold stiff peaks. Set Aside.
- Beat the cheese on a low speed until creamy.
- Continuing on a low speed, gradually beat in the honey until light and fluffy.
- Beat in the egg yolks, one at a time until well blended.
- Blend in the yogurt, vanilla, lemon juice, and lemon rind until well blended.
- Add the oat flour and blend until smooth. Remove the bowl from the mixer.
- Using a spatula, delicately fold the beaten egg whites into the cheese mixture until distributed evenly.
- Gently pour onto the baked crust in the prepared baking pan and distribute evenly.
- Bake for 50 minutes or until the top of the cake is golden.
- Turn off the heat and let the cake cool in the oven for 1 hour.
- Remove the cake and let it cool at room temperature up until 1/2 hour.
- Chill in the refrigerator for 8 hours or overnight.
Strawberry Topping
- Gather the topping ingredients.
- Clean the strawberries and slice them into circles.
- Place them into a medium size pot and gradually bring to a boil.
- Add the honey, lemon juice and lemon rind and mix well. Bring to a boil.
- Lower the heat & simmer for 15 minutes.
- Gradually add the oat flour, bring to a boil and simmer for 5 minutes stirring frequently. Let cool. Refrigerate for at least a 1/2 hour before topping the cheesecake.
- Evenly distribute the topping over the top of the cooled cheesecake.
- Serve cold.
Notes
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