By Michael Minorgan for Curtains Up minorgan@yahoo.ca
Yoghurt Lime Cheesecake
I have always been fascinated with the art of cheese making following numerous visits to artisanal fromageries here in Quebec and in France. This week’s recipe is a two parter. The first part allowing you to make a simple but delicious cream cheese from Greek yoghurt and the second part using this cream cheese in a knockout lime and yoghurt cheesecake that uses maple syrup or honey as a sweetener instead of that deadly refined sugar!. I have made this cheesecake numerous times and never tire of its nutty crust and light citrusy filling. The cream cheese you make can be used on many other dishes i.e. as a dessert by itself topped with fresh fruit, nuts and a drizzle of honey.
Always use the full fat Greek style yoghurt when making your own cream cheese…..Enjoy!
Ingredients
For the base:
1 cup shelled pistachios
1 cup shredded coconut
⅓ cup graham cracker crumbs
2/3 cup macadamia nuts
120g unsalted butter, at room temperature, cubed
For the Yoghurt filling:
250g cream cheese
500g Greek yoghurt
5 tbsp coconut cream
¼ cup maple syrup or honey
1 egg, lightly beaten
zest of 2 limes
1 tbsp freshly squeezed lime juice
To serve:
1 tbsp lightly toasted coconut chips
extra lime zest
Instructions
Preheat oven to 180C 325F
Line the sides and base of a 23cm spring form tin with baking paper.
To strain the yoghurt
Pour yoghurt into a fine mesh sieve suspended over a bowl and allow the whey to separate from the solids for about 30 minutes. Discard the whey.
To make the base
Grind pistachios and macademia nuts in a food processor or chopper until semi-fine. Transfer to a bowl and add the graham cracker crumbs, coconut and cubed butter. Rub with your fingers to make a dough – it will be ready when it forms a ball.
Press dough into the base and sides of the tin to an even thickness.
Bake for 5-8 minutes or until the edges are starting to turn golden. Remove from oven and allow to cool completely.
To make the cheesecake filling
Combine the cream cheese, strained yoghurt, coconut cream, maple syrup or honey, lime juice and zest in another bowl. Whisk together. Add egg and fold it in gently, but making sure it’s well incorporated.
Pour mixture into the cooled base and return to the oven for around 30 minutes until the mixture pulls away from the base but is still custard-like in the middle. Remove from the oven, cool to room temperature before placing in the fridge for couple of hours to set.
Serve with a sprinkling of coconut chips and extra lime zest. The cheesecake will keep in the fridge for up to 5 days as long as you keep it covered with cling wrap.
Adapted from Sarah Wilson’s I Quit Sugar Cookbook
How to Make Strained Yoghurt Cream Cheese
Actual working time is around 15 minutes, but you need to allow 12-36 hours for the yoghurt to strain. Greek-style natural full fat yoghurt is the best, but because the texture of the c
Ingredients
- 500g (17.5oz) Greek-style yoghurt
- 1 large piece gauze, muslin or cheesecloth
Instructions
- Fold the cheesecloth so that it is 2-3 single layers thick. Place the cloth over a bowl. Mix yoghurt in the tub and spoon into the middle of the cheese cloth. Gather the edges up tightly and tie into a knot on the top.
- Using a couple of bamboo skewers, or a chopstick, hang the yoghurt ball over a plastic container and place in the fridge. Allow the whey (milky water) to drip into the container for 12 – 36 hours. The longer you allow it to hang the denser the cheese will become. Pour off the whey (you can keep it for use in smoothies or cake batters instead of water) after the first 12 or so hours.
To preserve the cheese
- You can preserve the cheese in herb and spice infused oil for up to 1 month, or keep in an airtight container for up to a week.
Original recipe and images from www.wholesomecook.com
