I will tell you the little story of this recipe…

It all started with my mom Katerina’s perfect strawberry jam (see recipe here). I thought how nice a cheesecake would be. Since 2017, I couldn’t find digestive biscuits in Greece and the petite beurre biscuits were too sweet, I would look for gluten-free digestives in London, where I would go in May. Indeed, that’s how it happened!!! I found them!!!! Except in the end, I made them into ice cream sandwiches in a hypoglycemic attack.

Still, I was looking for recipes for the best and easiest cheesecake cream. Suddenly, on a foreign food blog (I don’t remember which one) I read about Greek style cheesecake, and it was nothing more than using and glorifying Greek yogurt. So, for me, who likes light flavors, using yogurt instead of cream cheese was now the only way to go. I did several tests and ate a lot of yogurt deserts. I did not follow the foreign recipe because it had ingredients foreign to our own cuisine and cooking.
So now I had the cream, Katerina’s homemade jam and I was missing the cookies.

I was looking for cookies and the truth was that the ones I liked were with almonds and olive oil, but again, in such a special taste, could I put ready-made cookies? My heart couldn’t accept it! So, I thought I’d make some homemade ones. But a lot of fuss and since I’ve been permanently in Halkidiki for the last two months with a little old oven, I didn’t know how they would turn out, nor how many pans I would have to bake. But almonds were in my mind as an ingredient because I liked the crunch it leaves in your mouth. One morning I toasted my bread, put butter on top and at the same time ate some almonds for breakfast. This reminded me of cookies. So instead of cookies, I tried rusks…

I also made the cream, and tried them together… The result excited me!!!
I hope it excites you too! I will be waiting for your comments and pictures when you make it!!!


Yields4 ServingsDifficultyBeginner

Prep Time10 mins

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

for base
 8 gluten-free rusks
 24 almonds
 4 tsp icing sugar
 unsalted melted butter
for cream
 400 g Greek strained yoghurt
 4 tbsp icing sugar
 1 small lemon, the juice only
 2 tsp vanilla extract
for topping
 8 tbsp homemade strawberry jam (see recipe here) or cherry jam or whatever flavor you like

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

for base
1

In a food processor, grind the gluten-free rusks together with the almonds until they become powder.

2

Mix the icing sugar into this mixture and slowly add the melted butter, stirring constantly.

3

Divide it into 4 bowls (preferable glass ones) and put it in the fridge. If we want, we press it to become a firm base. For a firmer base, you may need to add more butter. I personally prefer it light.

for cream
4

Mix all the ingredients for the cream and beat them with a whisk.

5

As soon as it is ready, divide it into the bowls and place them in the refrigerator for 6-8 hours (if you can stand it), so that the dessert gets firmer.

to serve it
6

Serve it by adding 2 tablespoons of the homemade strawberry jam on top.

Ingredients

for base
 8 gluten-free rusks
 24 almonds
 4 tsp icing sugar
 unsalted melted butter
for cream
 400 g Greek strained yoghurt
 4 tbsp icing sugar
 1 small lemon, the juice only
 2 tsp vanilla extract
for topping
 8 tbsp homemade strawberry jam (see recipe here) or cherry jam or whatever flavor you like

Directions

for base
1

In a food processor, grind the gluten-free rusks together with the almonds until they become powder.

2

Mix the icing sugar into this mixture and slowly add the melted butter, stirring constantly.

3

Divide it into 4 bowls (preferable glass ones) and put it in the fridge. If we want, we press it to become a firm base. For a firmer base, you may need to add more butter. I personally prefer it light.

for cream
4

Mix all the ingredients for the cream and beat them with a whisk.

5

As soon as it is ready, divide it into the bowls and place them in the refrigerator for 6-8 hours (if you can stand it), so that the dessert gets firmer.

to serve it
6

Serve it by adding 2 tablespoons of the homemade strawberry jam on top.

Greek Style Gluten Free Cheesecake
  • It is better to wait for the cream to firm in the fridge before putting the jam on top. Personally, I ate one bowl right away. So, I could bear waiting for the others on the fridge to firm properly.
  • If you don’t have gluten-free rusks, you can use gluten-free bread that you will toast them.
  • As for the homemade strawberry jam (see recipe here)

Good Luck and Bon Appétit!!!

Did you make this recipe?

I don’t want to miss any of your creations!
Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud  for you.

   

What a better way to make easier your days, by keeping all recipes you like, organised. SHOP NOW

 
19
(Visited 1,231 times, 1 visits today)

Leave A Comment

Your email address will not be published. Required fields are marked *