Fruit-Swirled Lemon Cheesecake – GFCFSF
June 27, 2014
Fruit-Swirled Lemon Cheesecake - GFCFSF
You can use any sort of jam or jelly on hand and thin it with complimentary liqueur or fruit juice, but for this recipe we made a fresh sauce from scratch. You can use any sort of berry for this recipe, but we used blueberries.
2 cups almond flour
1/4 cup melted coconut oil
1/2 tsp salt
1/2 cup sugar
2 8-ounce Daiya cream cheese
1/2 cup plain or vanilla coconut or almond yogurt, preferably greek
1 teaspoon. vanilla, if not using vanilla yogurt
2/3 cup sugar
2 large eggs
a dash of salt
Zest and juice of 1 lemon
3/4 cup jam
1 tablespoon lemon juice, orange juice or fruit liqueur
3/4 cup blueberries
1 tablespoon brandy, optional
1/2 tablespoon lemon juice
Zest of 1/2 lemon
Preheat oven to 350° F. Grease a 9-inch tart or cheesecake pan with a removable bottom with coconut oil. Combine the crust ingredients in a large bowl and mix until it resembles wet sand. Pack into tart pan, covering all edges. Bake for 10-15 minutes, or until golden brown on the edges. Allow to cool completely.
Turn the oven down to 325 degrees F. Beat cream cheese, yogurt, eggs, vanilla and sugar in mixer or food processor until smooth. If using, thin jam with juice or liqueur so it’s thick but more fluid. To make sauce from scratch, place all ingredients into a blender and blend until smooth. Push through a fine strainer. Pour cheese mix into baked, cooled crust. Drop small spoonfuls of the thinned jam across batter. Using thin knife or skewer, carefully swirl jam through batter. Bake 25 to 35 minutes until just firm. Cool briefly and then refrigerate.