Gluten-free bilberry-yoghurt cheesecake

Gluten-free bilberry-yoghurt cheesecake

The bilberry season is now at its best in the Nordics. I try to utilize fresh bilberries as much as possible in baking at the end of the summer because nothing beats the taste of fresh bilberries. In addition to bilberry pies, I use bilberries in cheesecakes because dairy is a perfect match for the subtle flavor of bilberry.

This gluten-free bilberry-yoghurt cheesecake is a lighter version of the traditional cheesecake. This treat doesn’t need a special occasion to be enjoyed: I tend to eat is as a bit better snack or even for breakfast. The cake is full of protein, vitamins and antioxidants thanks to the wonderful superberries. Instead of sugar I used a bit of honey in the cake, just enough so that the fresh flavor of bilberries isn’t overridden by too much sweetness. The cake contains less energy thanks to natural yoghurt and fat-free quark – though I also added a bit of double cream to get a softer texture to the cake ;). Instead of cookies, the crust is made with gluten-free granola and dates.

By the way, if you only have access to frozen bilberries or blueberries don’t hesitate to use them in the cake – the end result will be just as delicious. :)
Ingredients

Crust
  • 2,5 dl gluten-free granola
  • 120 g soft dates
Filling
  • 250 g bilberries
  • 2 dl natural yoghurt
  • 250 g fat-free quark
  • ½ dl honey
  • 1 tbsp vanilla sugar
  • 2 dl double cream
  • 5 gelatin sheets
For decoration
e.g. fresh bilberries, granola, grated raw chocolate, Biokia white chocolate bilberries or shredded coconut

How to prepare:
  1. Line a 20 cm springform tin with baking paper and grease the sides of the tin with oil.
  2. Crush the granola and dates in a blender until the paste is smooth. Press the paste onto the bottom of the tin and put the tin in a fridge.
  3. Put the gelatins in a bowl of cold water to soak for 10 minutes.
  4. Mash the blueberries with a hand blender and put 0,5 dl of the mashed blueberries aside. Mix yoghurt, quark, honey and vanilla sugar with the mashed blueberries.
  5. Whip the double cream and put it aside.
  6. Heat the mashed blueberries which you put aside on the stove. Wring the gelatins carefully to remove excess water, add them to the hot blueberries and stir until dissolved. Pour the gelatin mixture into the blueberry-yoghurt filling while whisking. Carefully mix the whipped cream to the mixture.
  7. Pour the filling on the crust and put it to the fridge to set overnight.
  8. Decorate the cake as you please and enjoy!

Related products

Previous article

Vegan semla (Scandinavian shrove bun)

Next article

Sugar-free keto pancakes

These are read

Ketogenic baking guide and the best keto recipes
At the beginning of a new year many of us stop to...
Ketogenic lemon cheesecake
Lemon is one of those fruits which can be included in the...
Ketogenic apple-walnut muffins
These tasty and fluffy apple-walnut muffins are perfect for a weekend breakfast...
Ketogenic chocolate-avocado mousse
Chocolate-avocado mousse is a classic treat which is not only healthy but...
Sugar-free keto pancakes
Keto pancakes are super quick and easy to make for breakfast or...
Gluten-free bilberry-yoghurt cheesecake
The bilberry season is now at its best in the Nordics. I...
Vegan semla (Scandinavian shrove bun)
Semla (shrove bun, laskiaispulla, fastlagsbulle) is a traditional sweet bun in the...
Sweet potato blondies
The beginning of the new year is always the time to focus...
Vegan and gluten-free lingonberry cheesecake
Vegan cheesecake is easy to make from vegan versions of cream cheese...
Vegan and gluten-free date cake from quinoa
Date cake is one of the classic Christmas pastries in the Nordics....

Leave a comment

Please note, comments need to be approved before they are published.