Recipe by Rorie Weisberg

Brownie Bottom Cheesecake (Gluten Free)

Dairy Dairy
Easy Easy
8 Servings
Allergens

Ingredients

Gluten-Free Brownie Crust

Cheesecake Filling

  • 1 tablespoon arrowroot starch (optional, but recommended to produce a firm texture)

  • 3 eggs

  • 1 pound farmer cheese

  • 1 6-ounce container plain unsweetened Greek yogurt

Garnish

  • berry topping or fresh berries

Directions

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.

Notes:

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.

Brownie Bottom Cheesecake (Gluten Free)

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Molly
Molly
6 months ago

Can this be made in a square pan? If so how long to bake? Thanks.

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Avigael Levi
Admin
Reply to  Molly
6 months ago

Yes, you can definitely make it in a square pan. Try using a 9×9, and just keep an eye on the bake time-it might be a little shorter.

Nechama R
Nechama R
3 years ago

can I sub xylitol or stevia for the coconut sugar?

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En}o}wah
En}o}wah
Reply to  Nechama R
3 years ago

There is no reason why not.

Raquel Malul
Admin
Reply to  En}o}wah
3 years ago

You could try, don’t see why it wouldn’t work.

michal-michalabishgmail-com-1
michal-michalabishgmail-com-1
5 years ago

Coconut sugar What can I sub the coconut sugar with?

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Raquel Malul
Admin
Reply to  michal-michalabishgmail-com-1
5 years ago

You can use regular sugar or brown sugar.

fran
fran
5 years ago

greek yogurt amount hi — its it 16 ounces of greek yogurt or one 6 ounce container of greek yogurt?

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Raquel Malul
Admin
Reply to  fran
5 years ago

Hi- it is one 6 ounce container of greek yogurt!

mina b
mina b
5 years ago

sub Can I sub cottage cheese for the farmers cheese?

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Raquel Malul
Admin
Reply to  mina b
5 years ago

Yes, it won’t be exactly the same but it is similar. You can always whip the cottage cheese to give it a more farmers cheese consistency.

HENNI Neiman
HENNI Neiman
5 years ago

brownie for the brownie, i would like to substitute the almond flour with spelt. what would be the conversion?

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Raquel Malul
Admin
Reply to  HENNI Neiman
5 years ago

You can definitely swap it for spelt flour but it’s not going to be as gooey and it might be a little drier.

M S
M S
6 years ago

Arrowroot starch? What’s that? Never heard of it before! Where can I find it and how does the package look?

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Raquel Malul
Admin
Reply to  M S
6 years ago

Hi- you can definitely find it at a health food market or online. However, cornstarch is a substitute.

Sharon Rubin
Sharon Rubin
6 years ago

Freezer Can this cheesecake be frozen in advance?

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Raquel Malul
Admin
Reply to  Sharon Rubin
6 years ago

According to google cheesecakes freeze incredibly well. To freeze, place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy duty aluminum foil and place in a freezer bag. … Thaw the cheesecake in the refrigerator overnight.

shani nissel
shani nissel
3 years ago

Can I substitute xylitol for the coconut sugar? Also, does coconut sugar taste like coconut?

Mi
Mi
5 years ago

Delicious, light and fluffy I made the cheesecake in a 9″ pie crust! There was a little extra batter. I used corn starch instead of arrowroot starch. It came out delicious and so light!

Leah
Leah
6 years ago

8″ Pan is too small for amount of batter I stayed left over with way too much batter, my guess would be a 10″ pan for this recipe. Otherwise it looks great! can’t wait to taste…

Raquel Malul
Admin
Reply to  Leah
6 years ago

Thanks for the suggestion!

Esti Bruckenstein
Esti Bruckenstein
6 years ago

Easy, delicious and clean ingredients!