Let me start off by saying that this was not my favourite dessert ever.
Normally I’m all “oh-so-delicious”, “must-make”, “best thing ever”! and I totally mean all those things. So I want to be completely upfront so you know you can trust me all those other times – straight up, this was a dessert I would file under “just ok”.
However, it disappeared quickly and I thought it was still worth sharing since different people have different tastes, and this IS a great gluten free dessert option! I made this dessert as part of our Greek night awhile back, thinking the honey and Greek yogurt in it qualified it as sufficiently “ethnic” – can you tell I’ve never been to Greece? :) The gluten free eaters had an option besides baklava, and the men who like a “sample plate” had that option. It was also a great healthy option for the kids, and Gemma loved it.
My main complaint with this dessert was NOT the taste – the taste was fantastic. Lightly lemony, slightly sweet from the honey – nice and light and fresh. I take issue with the texture created by the ricotta cheese used in place of cream cheese in this cheesecake – call me old-fashioned, but if I’m eating cheesecake I want rich, creamy, and definitely not healthy. This cheesecake is creamy but doesn’t have that smooth richness provided by good ol’ fat :)
But, different strokes for different folks, and I’m sure some of you even like your desserts to be healthy! If that’s the case, this is a perfect, fresh, easy option. And I’m sure most people don’t have the texture issues I do – as a kid, I gagged on mashed potatoes and jell-o; as a young adult I was completely incapable of swallowing a pill; as an adult I would never get a smoothie down without a straw. My gag reflex is, to say the least, in good shape.
Having said that, if you try this, let me know what you think! Is the difference minimal and totally worth it for the health value? Or is traditional, cream cheese cheesecake still the way to go?
- YOGURT "CHEESE":
- 2 cups (500 mL) 2% or higher yogurt
- 2 cups (500 mL) ricotta cheese
- CRUST
- 2 cups gluten free gingersnap crumbs (*see note)
- 1 teaspoon finely grated lemon zest
- ¼ teaspoon salt
- ¼ cup unsalted butter, melted
- FILLING
- 1 recipe yogurt cheese (above)
- ¼ cup honey
- 1 large egg
- 1 teaspoon finely grated lemon zest
- 1 teaspoon vanilla extract
- TOPPING
- 1½ cups diced fresh mango and/or strawberries, or fruit/pie filling of your choice
- Prepare yogurt “cheese” a day before needed. Stir yogurt and ricotta together and place in a cheese cloth (or large paper coffee filter) in a large strainer. Place strainer over a bowl, wrap loosely with plastic wrap and chill for 24 hours. Discard whey (liquid in bowl), and refrigerate yogurt cheese until ready to use.
- *Do not skip this step or your filling mixture will be way too runny.
- CRUST:
- Preheat oven to 325 F.
- Combine gingersnap crumbs, lemon zest, salt, and melted butter in a small bowl and press into an ungreased 9-inch pie plate. Bake for 10 minutes, then set aside to cool while preparing filling.
- FILLING:
- For filling, in a medium bowl, whisk yogurt cheese with honey, egg, lemon zest, and vanilla. Spoon into cooled pie shell and bake for 30 minutes. Cool to room temperature, then chill at least 4 hours or overnight before serving.
- Top with diced mango or topping of your choice immediately before slicing.
Hope you all have a great weekend :)
I bet I’d actually love this. Sometimes cheesecake can be *too* rich + creamy for me, so this lightened-up version seems very much my speed, especially with the honey, tangy yogurt, + lemony notes. I think i’ll have to try it + find out for myself! =)
I’m not a big fan of those weird textures either! I could never do mushy mushrooms or the juiciness of tomatoes– yuck!
I love that you & your sister seem so close!
I have 4 sisters, but I don’t think I could run a blog with ANY of them!
I’d like it. Anything cheesecake is okay by me, Anna. And I love ricotta. So, you can please at least some of us ~ LOL!
Keep writing…
I love your honesty! It looks great though :)
I must try this. Like yesterday.
Anna…I’m sorry this was just ok for you. But I have to tell you that I will probably love it! I LOVE cheesecakes with ricotta….I just have to remind myself before digging in about that texture thing. I bet this was light and sweet and luscious! And I can’t wait to try it!
It certainly looks gorgeous!
Your pictures of your ok dessert look fantastic! I know I would just love it! I agree though, cheesecake isn’t cheescake without cream cheese, however I would not complain to have a piece of this deliciousness that you posted today!