Go Back
Print
Baked Greek Yoghurt Cheesecake with Blueberry Compote

Baked Greek Yoghurt Cheesecake with Blueberry Compote

Ingredients

Crust/Base:

  • 55 g (1/4 cup) sorghum flour
  • 40 g (1/4 cup) ground almonds/meal
  • 2 tablespoons coconut sugar
  • 1/2 teaspoon cinnamon
  • 30 g (2 tablespoons) butter (melted)

Filling:

  • 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:

  • 75 g (3/4 cup) blueberries
  • 2 tablespoons honey
  • 3 tablespoons water

Instructions

  1. Pre-heat the oven to 350ºF (175ºC) and grease a small spring-form pan (mine is 18cm/6 inches).
  2. For the 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.
  3. 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.
  4. 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!

Recipe Notes

Disclaimer: I use grams to measure my ingredients. To help out my American readers, I've used online sources to convert to cups. As these have not been verified by myself, I cannot guarantee that they are accurate. My recommendation would be to always use scales!