This cheesecake is uniquely delicious and light! Many clients of mine say it’s their favorite dessert. Plus, this one is gluten free and without baking🙂
I prepared it with raspberries, but you can use berries of your choice (frozen or fresh). The result is a light, fresh cake that young and old just adore 🙂
I used a small cake tray with a diameter of 16.5 cm because I wanted a tall cake. But if you use a larger cake tray, increase by 50% or double the cake products (depending on the size of the tray you have). The cream can be made with the same amount of the products, even in a larger form. It will affect only the cake height. 🙂
Products for the cake
150 g raw nuts (I used walnuts)
100 g dates (pitted)
For the cream
550 g creamy cottage cheese (unsalted)
80 g maple syrup (maybe honey, but the maple syrup has more minerals)
20 g gelatin
For the topping
200 g raspberries (other berries, frozen or fresh)
10 g gelatin
Grind the nuts and dates in a food processor into a thick, sticky dough and spread it on the bottom of the cake tray, pressing by hand or with a spoon.
Preparation of the cream
Beat the cottage cheese using a mixer, together with the maple syrup and vanilla into a fluffy mixture. To the mixture add 20 g dissolved in water gelatin, according to the instructions on the package *. When you add the gelatin to the the cottage cheese, it is good both of them to be at room temperature. Mix well and transfer to a cake tray and put in the refrigerator for several hours until firm (2 hours are enough, but more is even better, for example, if you prepare it in the evening for the morning after).
* Here’s how to dissolve gelatin: place 2-3 tbsp of cold water in a small bowl and sprinkle with gelatine while whisking with a fork. Set aside for 5 minutes or until spongy. Stand the bowl in a heatproof bowl of hot water and stir until the gelatine dissolves. Never boil gelatine, as it can become stringy. Cool slightly, before adding to the mixture you want to set. Both mixtures should be a similar temperature to avoid any lumps.
Preparation of the topping
Place in a pot / small metal container the raspberries (or any berries) with 1-2 tbsp. of water. Boil them briefly until they turn into a mush (like jam). Stir constantly so not to burn. Add 10 g of dissolved gelatin to the fruit mixture, stir and pour into the form where the cream layer has already hardened 🙂 Return the cheesecake to the refrigerator for a few more hours/ overnight to fully set.
For the more impatient ones: you may skip waiting for the cream to harden and add the topping on top 🙂 The only thing you “risk” is to mix the two layers. 😉
Approximate nutritional value according to cronometer.com
Protein: 113.9 g
Carbohydrates: 213.9 g
Fat: 135.6 g
Approximate nutritional value of 1 piece if you cut it to 8, according to cronometer.com
Protein: 14.2 g
Carbohydrates: 26.7 g
Fat: 17 g
Do you want to eat similar delicacies while getting in shape? 🙂
Write me an email with just 3 words “I want change” and let’s do it together! 😊