What a better occasion than Shavuot to make a cheesecake? (Shavuot is a jewish holiday where we have for tradition to eat dairy).
I used to love cheesecake but unfortunately dairy has been bothering my stomach recently so I haven’t tried myself at making it. A while ago, I published a first cheesecake recipe. It was a good one but the real NY Cheesecake, pretty heavy. I always wanted to make a cheesecake more creamy, foamy and airy. I finally came up with this recipe and had to make some test for the baking process to get it perfect.
The beautiful cheesecake you see on the picture broke completely in the middle during the cooking process. That’s how I came up with the idea of covering it with whipping cream and berries. Looks great right?
Regarding the cheesecake, as I mentioned, it’s airy, foamy and very light. It has a slightly after taste of lemon and almond which is delicious and enhances the cream cheese.
Cream cheese can be very plain , like mascarpone, and I really think it needs some enhancement.
It’s completely gluten-free because made with almond flour for the crust. I really can’t buy this graham crackers anymore…
The good news is that you can make it dairy-free if you use dairy-free cream cheese!
- 2 cups almond flour
- ½ cup avocado oil
- 3 tbsp coconut sugar
- 2 x 8 oz whipped cream cheese
- 1 x 8 oz cream cheese
- 6 oz vanilla yoghurt
- ½ cup to ¾ cup of coconut sugar (depending if you like sweet dessert or not)
- ½ lemon, squeezed
- 4 eggs
- 1 pinch salt
- 2 tbsp of almond flour
- 1 box heavy cream
- 1 tbsp almond extract
- Preheat the oven to 350 degrees F. Grease a 9″ springform pan (or you can line the bottom with parchment paper).
- Stir the almond flour, oil and sugar in a medium bowl, until well combined.
- The dough will be slightly crumbly. Press the dough into the bottom of the pan.
- Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.
- Separate eggs and mix white with salt until foamy.
- Mix yolks with cream cheese and sugar until well combine.
- Add almond flour and lemon to the yolk mixture.
- Mix with egg white with a spatula slowly.
- Pour into the baking pan and cook for 50 minutes.
- When cooking time is over, turn off the oven and let the cheesecake sit until completely cooled.
- Place a large bowl and mixer handles into the freezer for 10 minutes.
- Start beating on high speed with almond extract the heavy cream until having a creamy mixture.
- Store in fridge until cheesecake is completely cooled down.
- When cheesecake is cooled down, store in the fridge for 1 hour.
- Decorate with whipping cream and berries.
- Enjoy cold for 4 days.
- Can be frozen without the whipping cream.