cheesecake squares with raspberry jam swirl (grain free, scd diet)
a cheesecake square and a raspberry jam swirl make for a rich and decadent dessert.
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 8x8 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 3x3 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).