Saturday, July 24, 2021

Baked Gluten Free Yogurt Cheesecake

Finding ingredients here can be interesting, a couple of days ago a friend sent me a recipe for a yogurt cheesecake, I decided to give the concept a try today. The recipe I saw had no eggs, and I had eggs to use up, so after poking around a bit I came up with this. 

Baked Gluten-Free Yogurt Cheesecake


  • 1.5 cups quick oats, uncooked
  • 1/2 cup sunflower seeds
  • 1/2 cup Fiji sugar
  • 76 g Rewa butter, melted
  • 1 tsp Punjas chai spice blend 

might add some powdered ginger next time


  • 6 large eggs, yolks and whites separated
  • 1/2 cup granulated sugar
  • Juice of one large lemon
  • Zest of one lemon
  • 1 tablespoon vanilla extract
  • 200 g Rewa butter, melted
  • 2 tablespoons corn flour (corn starch)
  • 1 cup gluten free flour*
  • 2 tsp baking soda
  • 1 Liter Rewa Yogurt

Add ¼ teaspoon salt if not using Rewa butter

THIS MAKES A LOT! If you're not using a 9" springform pan be prepared for the extra


(haven't yet decided on one yet) 


  1. For crust: Preheat oven to 350F/175C; pulse sunflower seeds and oatmeal in blender until roughly ground, combine all crust ingredients in large bowl, and mix well. Firmly press onto bottom and about 4 cm/1.5 inches up the sides of an ungreased 9 inch springform pan. Bake in oven for 15-20 minutes or until golden brown; let cool.
  2. Filling: Separate eggs, whisk the egg whites with a mixer until they form stiff peaks. Set aside. (Do this first so you don't have to clean the beaters, if you do it last your beaters need to be clean and dry) 
  3. Use a large bowl (same one the crust was in if you want) and combine the granulated sugar, egg yolks, lemon juice, lemon zest, vanilla extract, and the melted butter and beat until creamy, about 3 minutes. Add salt here if not using Rewa butter.
  4. Add corn starch, flour, and baking soda and continue to blend on medium-high speed until the mixture is very creamy. Slowly add the yogurt to the mixture. Reduce the speed to medium low and blend well.
  5. Fold the whisked egg whites into the mixture.
  6. Pour the filling into the prepared springform and put the pan into a water bath.
  7. Bake for 75 to 90 minutes until set and golden brown. The top might move a little bit but shouldn't jiggle a lot. Turn off oven and crack the door slightly for 30 minutes. Remove cake to counter and let cool until the cake is at room temperature. Remove the sides of your pan and continue to cool in the refrigerator for several hours until completely set. 
NOTE: Gluten free flours tend to be very thirsty. If you're using regular flour you may want to consider using Greek Yogurt or draining your yogurt and/or decreasing the eggs. Today my gluten free flour was 1/3 besan gram flour, 1/3 rice flour, 1/3 tavioka starch. 

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