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.
Cheesecake With A Strawberry Topping
Follow this healthy Cheesecake With A Strawberry Topping Recipe to create a fluffy cheesecake with a granola-like base and homemade strawberry topping. All ingredients are 100% natural and were carefully selected for enhanced flavor and appeal.
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
Strawberries vary in sweetness so adjust the honey quantity in the strawberry topping accordingly.
Keep refrigerated & serve cold.
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