Full ‘n Free Gluten Free Brownie-Bottom Cheesecake

Rorie Weisberg Recipe By
  • Cooking and Prep: 8 h
  • Serves: 8
  • Contains:

Most cheesecakes are full of white flour, white sugar, and cream cheese. These ingredients are devoid of nutrients and have a hard impact on blood sugar and digestion. Enjoy this healthier version of a Shavuot staple. You will leave the table with a smile on your face and a light feeling in your body.

Watch Rorie bring this cheesecake to life here!

Ingredients (15)

Gluten-Free Brownie Crust

Cheesecake Filling


Start Cooking

For the Crust

  1. Preheat oven to 350 degrees Fahrenheit.

  2. In a large bowl or the bowl of a standing mixer, combine dry ingredients.

  3. Add wet ingredients and mix until a smooth batter forms (use a hand mixer if you’re not using a standing mixer). The batter will be a little thicker than a typical brownie batter.

  4. Spray an eight- or nine-inch round springform pan with oil. Pour in batter and spread with a spatula or back of a spoon.

  5. Parbake for 15 minutes on the center rack.

For the Filling

  1. With a hand blender, blend farmer cheese and yogurt. Add remaining ingredients and mix until a thin batter forms.

  2. Pour batter on top of cooled brownie layer. Bake for 50 minutes.


For a sweeter cheesecake, adjust honey to 1⁄2 cup. If you have a "Full ‘N Free palette," decrease honey to 1/4 cup.

To Serve

  1. Allow the cake to cool completely, then cover and refrigerate overnight before serving. Top with fresh berries or as desired.

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