a cheesecake square with a raspberry jam swirl make for a rich and decadent dessert.
I love cheesecake. I was so excited when I found out I could make cheesecake that was still grain free and SCD compliant and actually tasted like cheesecake :O One of the many amazements of SCD life. I’ve tried a few different recipes scattered across the interwebs, and I’ve also did my own after tricking my dad into eating an SCD legal cheesecake for his birthday. Yup. While that was a plain ol’ regular cheesecake, in a springform pan and all, I decided to put a twist on that recipe and make them in a super-easy-to-do square baking dish. And here we are.
Surprisingly, given my undying love for cheesecake when I was child, this is my first “proper” cheesecake recipe and it’s not even a proper cheesecake recipe, technically speaking, it’s not your traditional plain/circular/cheesecake. But it is delicious and I wanted a little bit of something else to look at other than an all-white square, hence the swirl.
Don’t be intimidated by this cheesecake either, it’s pretty easy as you’re just throwing everything in a food processor and pouring it on to your prepared crust. The crust is also quickly prepared, using one bowl only, and baking for ten minutes beforehand.
As far as the recipe goes, you do need dry curd cottage cheese to fully evoke the true cheesecake quality — at least in my experience– so while you could sub in more thick yogurt (if you’re on the SCD diet, you’ll need to drip your yogurt for 24 hours at least), but I would not sub in more than a 1/2 cup more — meaning, you can also use 1 cup of dripped yogurt, and 1 + 1/2 cups of dry curd cottage cheese total). Finally jam! Jam is also a must (I mean not really, you could hypothetically also make these jam-less and they will simply be vanilla cheesecake squares!)- but it doesn’t need to be raspberry jam. Use whatever jam you like, or have on hand.
Find the full recipe and instructions below. Please review/drop a comment below if you try making these, or holla at me on Instagram @grainfreee.
A few more recipes if you’re looking for some delicious dessert ideas:
- KEY LIME CUPCAKES WITH TOASTED MERINGUE FROSTING (COCONUT FLOUR)
- APPLE CRISP (ALMOND FLOUR)
- PUMPKIN CHEESECAKE SWIRL CUPCAKES (COCONUT FLOUR)
- MARSHMALLOW PECAN WALNUT SQUARES
- PEANUT BUTTER MARSHMALLOW BLONDIES (COCONUT FLOUR)
cheesecake squares with raspberry jam swirl: ingredients
the crust
- 1 cup almond flour
- 2 tbsp coconut flour
- 1/2 cup shredded coconut
- 3 tbsp butter
- 2 tbsp honey
- 1 tsp pure vanilla extract
- 1/2 tsp gelatin
- 1/8 tsp baking soda
the cheesecake
- 2 cups dry curd cottage cheese
- 1/2 cup dripped, SCD yogurt extra thick, greek-style yogurt
- 1/2 cup honey
- 1 tsp pure vanilla extract
- 3 eggs
- 1/3 cup raspberry jam
cheesecake squares with raspberry jam swirl: how to
the crust
- start by mixing your dry ingredients together in a medium sized bowl, and add your butter, honey and vanilla extract, combining everything well.
- once it’s well combined, take an 8×8 square baking dish, and line it with parchment paper. you’ll want to place the dough in the baking dish, and pat down the dough until it reaches the edges of the baking dish.
- bake in a preheated oven at 350 for 10 minutes. remove from oven while you prepare your cheesecake filling.
the cheesecake
- place all your cheesecake ingredients, minus the jam, in a food processor and blend on high until everything is creamy and smooth.
- remove the blade and pour the cheesecake filling atop the pre-baked crust.
- now take your jam, and place dollops of jam across the square dish, i did dollops of jam in 3×3 rows (pictured below).
- now take a knife and proceed to swirl the jam all around, you can make a figure eight motion to create swirls.
- once it’s swirled to your liking, it’s ready to go back in the oven. at 350 still, bake the cheesecake for 30 minutes. remove from oven and allow to cool completely– place in fridge and slice and servce once cold. these are best served immediately (same day/next day if you want to prepare them the day before and leave them in the fridge overnight to get cold).
cheesecake squares with raspberry jam swirl (grain free, scd diet)
Ingredients
the crust
- 1 cup almond flour
- 2 tbsp coconut flour
- 1/2 cup shredded coconut
- 3 tbsp butter
- 2 tbsp honey
- 1 tsp pure vanilla extract
- 1/2 tsp gelatin
- 1/8 tsp baking soda
the cheesecake
- 2 cups dry curd cottage cheese
- 1/2 cup dripped, SCD yogurt extra thick, greek-style yogurt
- 1/2 cup honey
- 1 tsp pure vanilla extract
- 3 eggs
- 1/3 cup raspberry jam
Instructions
the crust
- start by mixing your dry ingredients together in a medium sized bowl, and add your butter, honey and vanilla extract, combining everything well.
- once it's well combined, take an 8×8 square baking dish, and line it with parchment paper. you'll want to place the dough in the baking dish, and pat down the dough until it reaches the edges of the baking dish.
- bake in a preheated oven at 350 for 10 minutes. remove from oven while you prepare your cheesecake filling.
the cheesecake
- place all your cheesecake ingredients, minus the jam, in a food processor and blend on high until everything is creamy and smooth.
- remove the blade and pour the cheesecake filling atop the pre-baked crust.
- now take your jam, and place dollops of jam across the square dish, i did dollops of jam in 3×3 rows (pictured above)
- now take a knife and proceed to swirl the jam all around, you can make a figure eight motion to create swirls.
- once it's swirled to your liking, it's ready to go back in the oven. at 350 still, bake the cheesecake for 30 minutes. remove from oven and allow to cool completely– place in fridge and serve once cold. these are best served immediately (same day/next day).