This citrus yoghurt cheesecake is light and the perfect way to end a meal or just indulge in a sweet treat. Easy to make, sensational to look at, jam packed with gorgeous flavours - the perfect fit for any Christmas table.
The GPA Wholefoods citrus yoghurt cheesecake combines the nutty flavours of almond and hazelnut with lemon and orange and a hint of spice to tantalise the tastebuds. And, with a yoghurt as the base for the filling it’s a creamy yet light delight. Our cheesecake is topped with blueberries, lemon zest and almonds, but you have the opportunity here to let your creativity shine - we’d love to see what you top your citrus yoghurt cheesecake with.
Citrus Yoghurt Cheesecake
Serves 10 Prep: 20 mins (+ overnight draining of yoghurt and 2 hours in the fridge) Cooking: 20 mins
1 litre natural yoghurt
¾ cup almond meal
¾ cup hazelnut meal
1 large egg
2 tsp warm coconut oil
pinch ground cardamom
⅓ cup lemon juice
⅓ cup orange juice
2 tbs Thankfully Nourished New Zealand gelatin
¾ cup sour cream
½ cup warm honey
1 tsp lemon zest
blueberries, lemon zest and toasted flaked almonds
Line a sieve with muslin or a nut bag and place over a large bowl. Add yoghurt and place in fridge for 6 hours or overnight or until the yoghurt is firm and drained
Lightly oil a 18cm springform tin. Line the base with baking paper. Preheat oven to 170°C.
Blend almond & hazelnut meals, egg, coconut oil and cardamom into a food processor for 1 minute or until mixture clings together. Press into the base of tin and bake in oven for 20 mins or until golden and firm. Cool.
Place juices in a small bowl. Sprinkle over the gelatin and leave to dissolve for 5 mins. Place juice gelatin mixture in a small pan and gently heat until the gelatin is smooth. Be careful not to let the mixture boil. Remove from heat.
Place yoghurt, sour cream, honey and lemon zest into food processor and blend until creamy. Add the gelatin & juice mixture and mix until incorporated. Pour mixture over the base and refrigerate for 1-2 hours or until set.
Top with blueberries, lemon zest & almonds.
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