Best served in a glass rather than on a plate, this pudding has a fraction of the fat of a standard cheesecake, and uses honey and maple syrup rather than sugar. The cheesecake filling is best prepared the day before so it can set in the fridge overnight, then the whole thing can be quickly assembled when you're ready to eat.
You can serve this all year round with whatever fruit is in season. Frozen berries work fine, and in the autumn I love this cheesecake made with blackberry and elderberry compote instead of the marinated strawberries.
For the crumble topping
- 60g wholemeal flour (or ground almonds for gluten-free)
- 60g hazelnuts, roughly chopped
- 20g rolled oats (or quinoa flakes for gluten-free)
- Pinch of ground cinnamon
- 40g coconut palm sugar (or soft brown sugar)
- 40g cold organic unsalted butter, cut into chunks
For the cheesecake filling
- 400g quark
- Finely grated zest of 1 lemon
- Juice of 1 lemon
- 1tsp vanilla extract
- 1tbs poppy seeds, dry-fried
- 60ml clear honey
- 60ml maple syrup
- 250g live Greek yoghurt
For the marinated strawberries
- 1kg strawberries
- Juice of 1 orange
- Juice of 1 lemon
- A little coconut palm sugar
Preheat the oven to 180°C. Put the crumble topping ingredients into a bowl and, with your fingers, rub in the butter. Spread the mix over a baking tray and cook in the middle of the oven for 7-9 minutes, stirring halfway through. Take out and leave to cool.
Put the cheesecake ingredients into a food processor and blend until combined. Pour into a bowl and chill overnight to firm up.
Hull the strawberries and slice them in half. Drizzle with the orange and lemon juice, and enough sugar to taste. Chill for an hour or until you are ready to serve, stirring from time to time.
To assemble, spoon some strawberries into a glass, pour in some of the cheesecake filling and sprinkle over the crumble topping. Repeat the layers if there is room.
402 calories for six servings, 302 calories for eight
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