Mango Swirl Yogurt Cheesecake

This rich, luscious cheesecake has half the calories and fat of traditional cream cheese made cheesecake but all of the flavor! Begin the process by making your own yogurt cheese the day before you plan to bake the cheesecake. Place 2 quarts of reduced fat vanilla or plain yogurt in a colander lined with coffee filters. Place colander over a large bowl

to catch the draining whey. Take care that the rim of the colander will

rest on the lip of the bowl so it will not be sitting in the drained whey.

Allow yogurt to drain at least 12 hours (overnight). Whey may be saved

for use in smoothies or discarded. You should have approximately 3 cups

of yogurt cheese. Proceed to prepare the cheesecake:

Ingredients

3 cups prepared yogurt cheese (see instructions in above text)

1/2 cup plus 2 tablespoons organic Agave Nectar (color doesn’t matter)

2 teaspoons vanilla extract

3 Tablespoons organic coconut flour

2 Tablespoons organic tapioca or potato starch

3 extra large cage free organic eggs

1/3 cup oranic unsweetened coconut milk

zest and juice of one organic lemon (about 3 tablespoons lemon juice)

1 large ripe mango

1 batch Date Apricot Shortbread Crust (recipe follows)

1- Preheat oven to 325. Prepare crust (recipe follows). Press half the

crust mixture into the bottom of a greased 9″ springform pan. Bake 15

minutes; cool completely. Place cooled bottom back into the springform

ring. Using the remainder of the crust mixture; press evenly up the

sides of pan. Chill crust while preparing filling.

2- Reduce oven temperature to 300 degrees. Place yogurt cheese in a

large mixing bowl. Using electric mixer, beat in 1/2 cup of the agave and

vanilla till well blended. Add coconut flour and tapioca starch; mix

well. Beat in eggs one at a time until blended.

3- Combine coconut milk and lemon juice. Let sit for 5 minutes. It

will look curdled. Beat into yogurt mixture. Stir in lemon zest.

4- Remove crust from refrigerator and wrap the outside with foil (just in

case of leaks). Pour cheesecake batter into prepared crust.

5- Peel and cube the mango and place in blender with the remaining 2

tablespoons agave. Blend until you have a smooth puree. Drizzle half

the mango puree over the top of the cheesecake and swirl with a butter knife.

Store remaining puree in fridge to serve with cheesecake.

6- Place cheesecake on center rack in 300 degree oven. Bake 1 hour;

reduce heat to 275 and bake additional 35-40 minutes. Center should

still be slightly jiggly when you gently tap the side of the pan. Insert a

cake tester in the center and it should come out clean. Do not overbake.

7- Turn off heat and open oven door. Let the cheesecake sit undisturbed

for another hour. Remove from oven and cool on counter top until room

temperature. Remove the side ring once cake is cooled. Cover loosely

and refrigerate overnight.

*It is important to follow the steps to achieve the best results. Also,

the cheesecake is best served the next day. Even after baking, yogurt

can still leach out a little water.

Gluten Free Date and Apricot Shortbread

8-10 fresh (not dried) organic Medjool dates, pitted

8 organic dried apricots

1 cup Almond Meal

1 cup organic unsweetened dried coconut flakes

1/4 cup organic coconut flour

1/4 cup organic quinoa flour

1/8 teaspoon kosher salt

1/4 teaspoon aluminum free baking powder

3 tablespoons organic unsalted butter, slightly cool

1 extra large cage free organic egg, slightly beaten

1- Place dates, apricots, almond meal and coconut flakes in food

processor. Pulse until fruit is completely chopped and mixture is crumbly but sticky. Add the two flours, salt and baking powder; pulse until well

blended. 2- Cut butter into small pieces and sprinkle around on the top of crumb

mixture in processor. Pulse until you cannot see any chunks of butter.

In a small bowl, beat egg to blend. Add to processor and pulse until mixture is completely blended and forms a ball.

3- Moisten fingers with a little water and press into pan as instructed above. Bake per instructions.

*Note: Humidity can affect how sticky your dough is. If it seems too sticky you may add extra coconut flour.

**Quinoa flour is available at most healthfood stores and is a gluten free product.

Decorate your cheesecake with fresh fruits and enjoy!

16 Servings

Per Serving: 300 calories, 10 grams fat, 45 grams Carbs, 9 grams

protein,

4 grams fiber, 82 mg sodium

This recipe is grain/gluten free. Please note: some vanilla extracts

contain gluten. If you are gluten sensitive, buy kosher vanilla extract

which is certified gluten free or look for high quality brands that do

NOT contain caramel coloring. When combined with alcohol (standard in real

vanilla extract) the two can produce gluten.

Chef Chuck Kerber

chuck@cooksandeats.com