Baked Cheesecake and Grapes

This Baked Cheesecake makes a light and delicious dessert that is particularly good served with fresh or poached fruit. The recipe provides details to make it suitable for Dairy Free and Gluten Free diets.



Cheesecake is usually a rich dessert made with cream cheese, cream and/or mascarpone cheese. Here, it is yoghurt that provides the smooth texture, making it both lower in fat and calories than is usual and also higher in protein. Choose diary, coconut or soy yoghurt, depending on taste and your diet.

I have recommended rice flour to bind the ingredients. However, if you are not catering for Fodmap or Gluten Free diets, plain flour can be substituted. The addition of lemon juice adds a lightness in flavour.

This cheesecake has been served with poached grapes, a variation on the ‘usual suspects’ of berries, stone fruit and mango. Again, I have added lemon to reduce the sweetness. Adjust this and the sugar according to your taste.

Diets for which Baked Cheesecake and Grapes is suitable:

Dairy Free, Fodmap, Gluten Free, Low Calorie, Low Fat, Nut Free and Vegetarian.

Ingredients

Preparation: 15 mins | Cook: 25+ mins | Serves: 6
1 tsp butter or oil
4 eggs, large
100 gm (1/3 -1/2 cup) castor sugar
4 tbsp (1/4 cup) rice flour*
400 gm (1 1/3 cup) yoghurt (see notes)**
1 lemon, juice and zest

Grapes in Syrup
50 gm (1/4 cup) sugar
1 lemon, juiced
500 gm grapes***

Method

PREHEAT the oven to 180 C/350 F/Gas 4.
GREASE a flan or round cake tin (23-25 cm/9-10 inch, depending on the depth).
SEPARATE the eggs.
BEAT the sugar and egg yolks to a pale thick mixture.
COMBINE the yoghurt, lemon zest and juice.
FOLD the yoghurt and flour into the sugar and egg mix.
BEAT the egg white till soft and firm. (To test — lift the whisk with egg white on and the white should gently fall off in a lump.)
FOLD half the egg white through the mix.
FOLD the remaining egg white through the mix. Do not over mix.
SPOON into a greased flan.
BAKE for 30 minutes, approximately. (Check after 25min; when cooked it will be firm to the touch and very lightly coloured.)
COOL for 10 minutes in the tin, then remove and cool on a rack.


Grapes in Syrup
COMBINE the grapes, sugar and lemon juice in a small saucepan.
COOK over a low heat for 10-15 minutes. (Cook when you are either preparing or cooking the cheesecake.)
REMOVE from the heat when the grapes are softened. The majority should remain whole, not split.
COOL.

Serve

– As dessert

Notes

* Substitute rice flour with plain flour (not Fodmap or Gluten Free diets.)
** Use dairy, soy or coconut yoghurt.
*** Replace grapes with any seasonal fruit; cook as necessary.

Other Healthy Desserts Recipes

Rhubarb Pudding
Berry Tofu Cream
Baked Coconut Custard

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