Mango Swirl Yogurt Cheesecake

This is NOT your mama's cheesecake!  Unbelievably, there isn't any cream cheese in it at all.  It is made entirely of yogurt.  I have played around with cheesecake recipes over the years.  Any cook that's worth their salt (or sugar) has tried to make the perfect guiltless cheesecake right?  Give up because its never going to happen.  There is just no way to create something that looks and tastes like a decadant dessert and stay within my 200 calorie or less dessert rule! I came pretty close though.

Now I don't know about you but I really dislike fat free cream cheese.  Its got a wierd texture, waxy look and funky flavor.  When I looked at the label, I understood why.  It has a list of JUNK thats been added to emulsify, texturize and simulate regular cream cheese.  Like most highly processed foods, when they take something out...something nasty usually goes back in!  I know, you're saying "but some of that stuff is natural."  Ok, well so are beetle larvae that are used for their red color enhancement in MANY "natural" products but that doesn't mean I want to eat them! 

So that left me with light cream cheese.  It might be a little more "natural' than the fat free stuff...but not much and it still has more fat than you want when you are talking about the amount that you need for a cheesecake.  That is typically 3-5 eight ounce packages depending on the recipe you use.  Most recipes that I've read call for combining full fat cream cheese with either the light or the fat free variety but when you read the nutritonal info, you're still talking about four to five grams of fat PER OUNCE.  We all know nobody eats one ounce of cheesecake!  The typical serving is 6 ounces.  Do the math.

If you needed any further enlightenment; regular New York style cheesecake (with no added topping) weighs in at around 90 calories, 6-8 grams of fat, 7.2 grams carbohydrates, 1.6 grams protein, 0 fiber, and 75-100 mg of sodium PER OUNCE my friends!  I got out my calculator.  One piece of (shall remain nameless famous cheesecake joint) plain New York style comes in at 600 calories, 38 grams fat, 65 grams carboydrates, 8 grams protein, 0 fiber and 500 mg sodium.  Holy cow!

I've never been the kind of gal that plays inside the box.  So I got out my thinking cap and my apron.  Six flopped attempts and 16 quarts of Stoneyfield's finest later...I had myself an honest to goodness 100% yogurt cheesecake.  

Getting the refined sugar out was my next dilema.  That one resolved itself fairly easily with the addition of organic Agave nectar.  I just had to figure out how to compensate for the added liquid.  For the crust, I took the same concept that I use for my raw fruit pies with the addition of and egg and some unsalted organic butter.  The result is a sweet, delicious crust that doesn't have one grain of refined sugar and no gluten either!  As with many of my recipes, you'll find this one relies on organic coconut products as well.  What can I say?  I love them!

I am lactose intolerant so I know you are saying to yourself, "well yogurt is made from milk."  This is true BUT...yogurt can actually help with lactose intollerance.  The enzymes in yogurt (as a fermented food) start feasting on those lactic acid sugars and sort of pre-digesting them for you.  Stomach acids break down the cell walls of the bacteria in the yogurt and release an enzyme called beta-galactosidase which enhances lactose digestion.  It is generally thought that only yogurts with live bacteria cultures can perform this function however the jury is still out on that one.  Uhm...ALL yogurt by nature of what it IS...is bacteria!  I'm not ripping on any particular yogurt advertisement mind you...just saying.  Somebody has always got a "new and improved" version of something but there are reasons that yogurt is a super-food that supercede any trendy "live bacteria culture" commercials. 

Whether I'm just having a snack or using yogurt in a recipe, there are several things that I look for.  Number one...is it organic?  For me that is a must with dairy.  I'll save the RBST (recumbinant bovine sominotrophen) lecture for another article.  Number two...flavor and I do NOT mean a bunch of sugary fruity junk in the bottom.  I mean how does the yogurt taste?  How pleasing is the texture?  Is it very tangy or mild?  My personal favorite for snacking is Greek style (sometimes called strained) yogurt.  I buy my yogurt straight up though...that is plain.  Even organic yogurts can have too much sugar when you buy the pre-sweetened stuff.  I generally sweeten mine with a little Stevia or just some seasonal fruit puree with no sweetener.  Last but not least is fat content.  With organic products at least you don't have to worry about what they stuck in there in place of the fat.  I use full fat, low fat and fat free all.  It just depends on what I'm using it for. 

So you are saying to yourself, "ENOUGH already...we came here for cheesecake."  Indeed, and this cheesecake will not dissappoint.  Like any other cheesecake, you can't just throw this together half an hour before your company arrives.  A good, perfectly baked, moist cheesecake takes PATIENCE and a little bit of skill.  Although if you follow the steps and don't rush you can squeak by on the skill part.

Most people make cheesecake a day ahead of when they plan to serve it.  With yogurt cheesecake you actually need to start TWO days before.  The first step is to make yogurt cheese.  Don't get excited, its not a difficult process...except for the waiting that is! 

Make yourself a simple set up of a colander lined with unbleached coffee filters placed over a large bowl.  Make sure that the colander will balance on the rim of the bowl.  If the bottom of the colander is touching the bottom of the bowl you are defeating the purpose.  You will need 2 quarts of organic low fat plain or vanilla yogurt.  If you use vanilla, your cheesecake will be marginally sweeter than if you had used plain.  Don't go with fat free on this recipe.  You need a little fat.  Stir the yogurt and pour both containers into the lined colander.  Flatten another filter and cover the top of the yogurt.  Place a small plate or some plastic wrap over the bowl to protect the yogurt from picking up fridge odors.  Stash the bowl in your refrigerator 12-24 hours.  You should get 3 heaping cups of yogurt cheese from 2 quarts of yogurt. The longer the better because you want your cheese to be thick.  You may need to pour some of the whey out of the bowl halfway through the process so the bottom isnt touching the liquid.  You can save that whey for smoothies by the way!

When your yogurt cheese is done, you can easily scrape it off the coffee filters into a large bowl.  Either refrigerate in a covered container or use right away to make your  cheesecake.  If you store the cheese, extra water will still accumulate on the top.  Just make sure you pour that off before making the cheesecake.

You can make your cheesecake any flavor you like by adding different extracts, citrus juice, zest, fruit purees, chocolate or even coffee.  I've chosen mango for this one because I had a nice ripe organic mango in the fruit bowl and it needed a home.  Yes, this does take a little time but I promise...it is definately worth the wait.

Mango Swirl Yogurt Cheesecake

(with grainless date, apricot, almond and coconut crust)

3 cups prepared yogurt cheese (see instructions in above text)

1/2 cup plus 2 tablespoons organic Agave Nectar (color doesn't matter)

2 teaspoons vanilla extract

3 Tablespoons organic coconut flour

2 Tablespoons organic tapioca or potato starch

3 extra large cage free organic eggs

1/3 cup oranic unsweetened coconut milk

zest and juice of one organic lemon (about 3 tablespoons lemon juice)

1 large ripe mango

1 batch  Date Apricot Shortbread Crust (recipe follows)

1- Preheat oven to 325.  Prepare crust.  Press half the crust mixture into the bottom of a greased  9" springform pan.  Bake 15 minutes; cool completely.  Place cooled bottom back into the springform ring.  Using the remainder of the crust mixture; press evenly up the sides of pan.  Chill crust while preparing filling.

2- Reduce oven temperature to 300 degrees.  Place yogurt cheese in a large mixing bowl.  Using electric mixer, beat in 1/2 cup of the agave and vanilla till well blended.  Add coconut flour and tapioca starch; mix well.  Beat in eggs one at a time until blended. 

3-  Combine coconut milk and lemon juice.  Let sit for 5 minutes.  It will look curdled.  Beat into yogurt mixture.  Stir in lemon zest.

4- Remove crust from refrigerator and wrap the outside with foil (just in case of leaks).  Pour cheesecake batter into prepared crust.

5- Peel and cube the mango and place in blender with the remaining 2 tablespoons agave.  Blend until you have a smooth puree.  Drizzle half the mango puree over the top of the cheesecake and swirl with a butter knife.  Store remaining puree in fridge to serve with cheesecake.

6- Place cheesecake on center rack in 300 degree oven.  Bake 1 hour; reduce heat to 275 and bake additional 35-40 minutes.  Center should still be slightly jiggly when you gently tap the side of the pan.  Insert a cake tester in the center and it should come out clean.  Do not overbake.

7- Turn off heat and open oven door.  Let the cheesecake sit undisturbed for another hour.  Remove from oven and cool on counter top until room temperature.   Remove the side ring once cake is cooled. Cover loosely and refrigerate overnight.

*It is important to follow the steps to achieve the best results.  Also, the cheesecake is best served the next day.  Even after baking, yogurt can still leach out a little water. 

Gluten Free Date and Apricot Shortbread

8-10 fresh (not dried) organic Medjool dates, pitted

8 organic dried apricots

1 cup Almond Meal

1 cup organic unsweetened dried coconut flakes

1/4 cup organic coconut flour

1/4 cup organic quinoa flour

1/8 teaspoon kosher salt

1/4 teaspoon aluminum free baking powder

3 tablespoons organic unsalted butter, slightly cool

1 extra large cage free organic egg, slightly beaten

1-  Place dates, apricots, almond meal and coconut flakes in food processor.  Pulse until fruit is completely chopped and mixture is crumbly but sticky.  Add the two flours, salt and baking powder; pulse until well blended. 

2- Cut butter into small pieces and sprinkle around on the top of crumb mixture in processor.  Pulse until you cannot see any chunks of butter.  In a small bowl, beat egg to blend.  Add to processor and pulse until mixture is completely blended and forms a ball. 

3- Moisten fingers with a little water and press into pan as instructed above.  Bake per instructions.

*Note:  Humidity can affect how sticky your dough is.  If it seems to sticky you may add extra coconut flour. 

**Quinoa flour is available at most healthfood stores and is a gluten free product.

Decorate your cheesecake with fresh fruits and enjoy!

16 Servings

Per Serving:  300 calories, 10 grams fat, 45 grams Carbs, 9 grams protein, 4 grams fiber, 82 mg sodium

I've decorated mine with Carambola blackberries and Strawberries

The lovely little "hearts" in the mango puree are droplets of coconut milk which I dragged a toothpick through to create the shape.

Yes...it does taste like cheesecake and it IS as luscious as it looks!

Close up detail of mango swirl top and crust

Now when your mother tells you to eat your yogurt...you got it covered!

(c) copyright Jill Anderson

The Homegrown Gourmet

Gluten Free, Vegan Tropical Raw Fruit Pie

Since I needed to make this today anyway to get some pictures, I thought I'd go ahead and post it for everyone.  I've made this pie several times for cooking demos and everyone always begs for the recipe. Its so easy that its almost a non-recipe.  The key to this pie's success is the combination of flavors and chilling the finished dish long enough to be able to get it out of the tart pan. 

The inspiration for this dish actually comes from an old church supper favorite.  My grandmother made it and I'm sure many of your grandmothers made it as well.  It was a jell-o salad with crushed pineapple, bananas, marachino cherries, pecans and that dried artificial whipped cream stuff that you mixed with milk and vanilla.  There is a laundry list of things that were unhealthy about that dish but it actually tasted good.  So I got to thinking about what elements of the dish actually WERE good and came up with this raw tropical fruit pie.  Oddly enough, it absolutely does taste like the old church supper dish.  Its hard to believe that the entire thing is made of fruit and nuts (in various forms).

Anyway, give it a try and see what you think. 


The grainless date, nut pie crust can be made ahead, wrapped and stored until you are ready to use it.  The wrapped crust dough will keep for a week in the fridge.  Once it has been made into a pie, it is best used within 1-2 days.

Note:  I have used raw almond meal that I had left over from making almond milk.  I place it on a sheet pan and turn my oven on the lowest setting and dry the meal for several hours.  You need to stir it so that it dries completely.  If you don't have your own raw almond meal, Bob's Red Mill has it in 16oz. bags available at healthfood stores and some grocery stores.  However, that almond meal is not raw.

For the crust: 

12 fresh (not dried), pitted medjool dates

1/2 cup unsweetened freeze dried organic coconut flakes

1 cup raw almond meal 

2 tablespoons organic coconut flour

1/4 cup melted organic extra virgin coconut oil

pinch of kosher salt

Place the pitted dates in food processor along with coconut.  Pulse until dates are processed and mixture has formed a gooy ball.  Add almond meal, coconut flour and kosher salt to mixture.  Pulse until mixture is well blended and crumbly.  Drizzle in melted coconut oil 1 tablespoon at a time, pulsing for several seconds between addtions.  Mixture will still appear somewhat crumbly but will hold it's shape when pressed together.  Press crust mixture into bottom and up the sides of a removable bottom tart pan, chill.

Tropical Raw Fruit Pie

There are two items in this pie that are not raw and they are the coconut milk and the crushed pineapple.  I have tried several substitutions but find that even though its not raw, unsweetened full fat coconut milk produces the most satisfactory results.  As for the pineapple, you CAN use fresh pineapple that you have crushed in the food processor but it has to be squeezed as dry as possible and the pie needs to be eaten within a few hours of preparation.  The longer it sits, the fresh pineapple will begin to "weep" and make the pie soggy.

1 cup unsweetened freeze dried organic coconut flakes

1/2 cup full fat organic coconut milk, refrigerated

2 large bananas sliced 1/4" thick

1 teaspoon fresh lemon juice

1 pint fresh organic strawberries, sliced

1 can organic crushed pineapple in natural juices, drained and squeezed dry

1/2 cup chopped organic pecans

additional unsweetened flaked coconut to sprinkle on top

Keep pie crust refrigerated until ready to assemble pie.   Using a spoon, remove only the creamy top layer of coconut milk until you have half a cupful.  Combine coconut milk and flaked coconut in a small bowl.  Let stand for 15 minutes until coconut is hydrated and coconut milk is completely absorbed.  Spread this mixture in the bottom of prepared crust.  Slice bananas and place in a small bowl.  Sprinkle with lemon juice and toss gently.  Lay banana slices out evenly on top of coconut layer.  Spread sliced straweberries evenly over banana layer.  Evenly distribute crushed pineapple over the top of pie.  Sprinkle pecans and additonal coconut on the top to garnish.  Chill for at least 4 hours.  To remove sides of tart pan, run a small knife around the sides to loosen and gently push up on the removable bottom until side ring comes free.  The pie will slice when it is cold. 

Make some whipped coconut cream to top the pie.  Spoon off the remaining "cream" in the can of coconut milk.  Save the watery layer at the bottom of the can for another use.  Place the cold coconut cream in a metal bowl and stash in the freezer for 15 minutes.  Add 1/4 teaspoon cream of tartar and beat with electric mixer until soft peaks form.  Coconut whipped cream will not beat to stiff peaks.  You may sweeten with a few drops of stevia extract if desired but I find the unsweetened cream to be a better compliment to the pie.

Enjoy!

(c) copyright Jill Anderson

The Homegrown Gourmet