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Baked Greek Yoghurt Cheesecake with Blueberry Compote (no refined sugar)

Ingredients

Crust/Base:

  • 55g (¼ cup) sorghum flour (see note 1)
  • 40g (¼ cup) ground almonds/meal (see note 2)
  • 2 tablespoons coconut sugar
  • ½ teaspoon cinnamon
  • 30g (2 tbs) butter (melted)

Filling:

  • 500ml (2 cups) plain Greek yoghurt
  • 1 teaspoon vanilla sugar
  • 2 tablespoons honey or maple syrup
  • juice of ½ lime (around 1 tablespoon)
  • 2 eggs
  • 1 tablespoon corn starch

Topping:

  • 75g (¾ cup) blueberries
  • 2 tablespoons honey
  • 3 tablespoons water

Instructions

  • Pre-heat the oven to 350ºF (175ºC) and grease a small spring-form pan (mine is 18cm/6 inches).

Crust:

  • Melt the butter and set to one side.
  • Mix the other crust ingredients together in a bowl and add in the butter. Stir until it is combined and then pour out into the prepared tin. Press down with a back of a spoon until it is even (there isn't enough to go up the sides, this is just a base).
  • Bake for ten minutes, remove from the oven (don't switch it off) and then allow to cool for a while.

Filling:

  • In the meantime, prepare the filling: whisk all filling ingredients together until light and smooth. Pour over base.
  • Cook for 45 minutes (the top should still be jiggly but have an overall appearance of being set).
  • Turn off the oven and leave the cheesecake inside until it has cooled (it will still be a little warm to the touch but you should be able to remove it from the oven without a cloth/oven-mitten. If you miss this step and remove the cheesecake immediately, it is more likely it will develop huge cracks due to the sharp switch in temperature.
  • Leave to cool completely, cover and then place in the fridge overnight.

Topping:

  • For the fruit compote: heat the topping ingredients together in a pan for around 10 minutes, just until the juice thickens - don't mush the berries, try to keep them whole (albeit mushy).
  • Remove the outside of the spring-form and pour compote over the cheesecake. Serve immediately. Any leftovers should be covered and kept in the fridge. Enjoy!

Notes

 
  1. This cheesecake doesn't need to be gluten free. Just substitute the sorghum flour with spelt or regular flour (or any other kind of gluten free blend).
  2. You can use coarse almond meal or ground almonds (or even almond flour). However, as above, this can be substitute for regular or spelt flour.
 
Disclaimer:
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.
In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.
Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments.