Red Fruit Cheesecake

A refreshing red fruit cheesecake on a coconut sponge base makes for a truly unique dessert.

This is a very new blog so I am working on updating all of my recipe descriptions! In the meantime, you can still find the recipe for this coconut sponge, red fruit cheesecake below!

RECIPE (12 servings):
INGREDIENTS:

Coconut sponge base:
2 eggs
3tbsp agave syrup
1tsp salt
100g white flour
3g baking powder
25g almond milk
70g melted coconut oil

Red fruit coulis:
150g frozen red fruits
1 tbsp sugar (optional)
Preheat oven to 160C.

Cheesecake filling:
200g granulated white sugar
30g plain flour
450g full fat fromage blanc (room temp)
450g full fat greek yoghurt (room temp)
1tsp vanilla extract
5 large eggs (room temp)
80 ml heavy whipping cream (room temp)

METHOD

Coconut sponge base:
Preheat oven to 160C.
Using electric mixer, beat eggs, agave syrup and salt until pale and creamy. Incorporate flour and baking powder with a spatula then mix in the milk, and after the melted coconut oil. Transfer mixture to 10 inch springform pan. Bake for 15 mins then leave to cool on a rack.

Red fruit coulis:
Allow the frozen red fruit to defrost then grind in a food processor to obtain a puree. Sieve out the seeds then mix in 1tbsp sugar (optional). Set aside while making the cheesecake filling.

Cheesecake filling:
Place the fromage blanc, Greek yoghurt, sugar, flour and vanilla extract in the bowl of your electric mixture and beat on medium low speed until smooth. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Add the whipping cream and beat until incorporated.

Pour a third of the filling on to the sponge base then swirl in a third of the coulis. Repeat this twice until the both the cheesecake filling and coulis have been added. Place the springform pan on a larger baking pan and bake for 15 minutes at 180C and then lower the oven temperature to 120C and continue to bake for about another 60 – 70 minutes or until firm (the center of the cheesecake will still look a little wet, and if you gently shake the pan the cheesecake will jiggle just a bit). Remove from oven and place on a wire rack. Let cool to room temp then place in the fridge to chill overnight.

Decorate with redcurrants and blueberries.

Enjoy!

Did you try out this recipe? Any questions? Any feedback? Would love to hear from you!

Keep up with my latest Instagram posts by following @dessertsbyine!

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