Light Raspberry and Pistachio Cheesecake

This cheesecake happened on my way to search for better, healthier desserts. It is not vegan, paleo or raw, but it is pretty healthy and free of any refined sugars and flours. What is even better, you the only thing for which you have to turn your stove on is crust, for the rest you need only your fridge to keep it cool and yummy.

This is the first time I made a paleo pie crust using only coconut flour, and I was actually surprised how good it was. I researched a bit, and found this simple recipe, and just modified it a bit. If you don’t have coconut flour on hand, make a regular pie crust you do for quiches or pies. For the rest, please stick to the recipe, because it is really good 😉 Enjoy it!

LIGHT RASPBERRY and PISTACHIO CHEESECAKE (gluten-free, refined sugar-free)

– serves 8 –

Ingredients:

For the crust:

1 cup coconut flour

2 tablespoons honey

2 eggs

6 tablespoons butter

pinch of salt

Cream cheese layer:

4 oz cream cheese

1 cup (240 ml) Greek yogurt with 4% fat (I used the brand Chobani)

1/3 cup (80ml) honey

Raspberry jam layer:

2 cups raspberries

2 tablespoons chia seeds

Sprinkle: about 20 pistachios, peeled and chopped

Instructions:

1. To make a pie crust, melt the butter and leave it to cool. In a bowl, whisk eggs and honey, add a pinch of salt, stir in melted butter. In the end, add sifted flour. Combine well.

2. Grease a pie pan. Taking the dough little by little, press it into the pan, going around, and making sides a bit higher. Try to flatten it the best you can.

3. Preheat the oven to 375F and bake the crust for 12-15 minutes.

4. While the crust is baking, make a raspberry filling. It is basically what is popularly called a raw jam. Wash your raspberries then puree them with a hand blender or in food processor. Transfer to a high glass or a jar, add chia seeds and combine well. Chia has to be well covered in raspberry puree so it can do its work. Leave in a fridge for at least 30 minutes so it thickens.

5. For the cream cheese layer, blend your cream cheese until it gets really smooth, then add yogurt and honey and blend a bit more until it all combines well.

6. When the crust is baked, leave to cool. Now let’s arrange your cheesecake.

7. First spread the creamy filling over crust and put in the fridge for at least half an hour, or in the freezer for 10 minutes. Take it out, then spread raspberry jam over it, covering the whole surface or leaving some free space towards edges (as pictured), if you want to sprinkle it with pistachios. Put back in the fridge for another 20 minutes, then serve.