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Gluten Free Baked Lemon Cheesecake with Berry Compote

This delicious creamy cheesecake uses silken tofu as the filling which provides protein plus isoflavones – a type of phytoestrogen with mild oestrogen like properties. Super easy to make and delicious topped with berries.

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Overview

Preparation time: 15 minutes

Cooking time: 50 minutes

Will keep in the fridge for 3-4 days. Can be frozen for up to 3 months.

Did You Know?

Tofu is a complete protein source – rich in all the essential amino acids and a good source of calcium and magnesium to support bone health.

 

Ingredients

 

Base

200g gluten free flour

1/4 tsp xanthum gum

½ tsp salt

½ tsp baking powder

30g caster sugar or xylitol

140g butter or vegan butter

1-2tbsp water to bind

 

Filling

700g silken tofu drained

125ml soy yogurt or Greek yogurt

50g butter or vegan butter melted

Juice and zest of 1 lemon

50g cornflour

100g caster sugar or xylitol

 

Berry compote

300g frozen berries

1tbsp cornflour dissolve in 2 tbsp water

Instructions

 

  1. Grease and line a 20cm / 8 inch spring form cake tin. Preheat the oven to 180C, Gas Mark 4.
  2. Place the ingredients for the pastry in a food processor and blend well. Add 1-2 tbsp water and continue to process until the mixture comes together to form a soft dough – it should be quite damp
  3. Transfer the dough to the lined tin and press the dough over the base and a little up the sides – you may find it easier to do this with damp hands.  Place in the fridge while you make the cheesecake mixture.
  4. Place all the ingredients for the filling in the food processor and process until really smooth and creamy.
  5. Pour the filling over the base and and bake in the oven for 45-50 minutes until lightly golden and the middle is set.
  6. Remove from the oven and allow to cool completely. Place in the fridge.
  7. Place the berries in a small pan with the cornflour and a little sugar if wished and stir well for a couple of minutes to break down the fruit to form a thick compote.
  8. Serve the cheesecake with the berry compote spooned over.

 

Nutrition per serving 286kcal, Total Fat 15g of which saturates 7.4g, Carbohydrates 34g of which sugars 14g, Protein 4.4g

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