fbpx

Recipe by Rorie Weisberg

Brownie Bottom Cheesecake (Gluten Free)

add or remove this to/from your favorites
Dairy Dairy
Easy Easy
8 Servings
Allergens

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!

For more delicious cheesecakes like this one, see our post The Ultimate Cheesecake Roundup.

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)

Please log in to rate

Reviews

Subscribe
Notify of
20 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Nechama R
Nechama R
1 year ago

can I sub xylitol or stevia for the coconut sugar?

Question
Mark your comment as a question
En}o}wah
En}o}wah
Reply to  Nechama R
1 year ago

There is no reason why not.

Raquel
Raquel
Reply to  En}o}wah
1 year ago

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

Michal michalabish@gmail.com
3 years ago

Coconut sugar What can I sub the coconut sugar with?

Question
Mark your comment as a question
Raquel
Raquel
Reply to  Michal [email protected]
3 years ago

You can use regular sugar or brown sugar.

fran
fran
3 years ago

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

Question
Mark your comment as a question
Raquel
Raquel
Reply to  fran
3 years ago

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

mina b
mina b
3 years ago

sub Can I sub cottage cheese for the farmers cheese?

Question
Mark your comment as a question
Raquel
Raquel
Reply to  mina b
3 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
3 years ago

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

Question
Mark your comment as a question
Raquel
Raquel
Reply to  HENNI Neiman
3 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
4 years ago

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

Question
Mark your comment as a question
Raquel
Raquel
Reply to  M S
4 years ago

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

Sharon Rubin
Sharon Rubin
4 years ago

Freezer Can this cheesecake be frozen in advance?

Question
Mark your comment as a question
Raquel
Raquel
Reply to  Sharon Rubin
4 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
1 year ago

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

Mi
Mi
3 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
4 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
Raquel
Reply to  Leah
4 years ago

Thanks for the suggestion!

Esti Bruckenstein
Esti Bruckenstein
4 years ago

Easy, delicious and clean ingredients!