With biodynamic yoghurt in one hand and scrawled recipe for crustless cheesecake in the other, I thought I'd try making a gluten-free biodynamic yoghurt cheesecake with a combination of quinoa flour and potato starch, matching the nutiness of quinoa with a sprinkling of black sesame seed nougatine. It turned out beautifully light and tender and oh so satisfying. It is a bashfully simple cheesecake recipe to share with family and friends of Culinarty: ORR!
BioDynamic Yoghurt Cheesecake
500 g BioDynamic Jalna yoghurt
225 g mascarpone
125 castor sugar
20 g pure icing sugar
6 g vanilla extract
2 g salt
2 whole eggs (55 g each)
4 yolks (74 g)
30 g quinoa flour
10 g potato starch
Butter and sugar an 8" springform tin.
Line with 2 sheets of foil to prevent any leakage and place in a large roasting tray.
Whisk together yoghurt, mascarpone, sugars, vanilla and salt in a large bowl.
Whisk in eggs one at a time until well combined.
Combine quinoa flour and potato starch in a small bowl.
Mix in a few tablespoons of yoghurt mix to form a smooth paste then add together.
Whisk to combine thoroughly.
Pour batter into tin and pour enough boiling water into the roasting tray to fill halfway.
Bake at 180ºC for 40 minutes, turning halfway.
Remove foil and allow to cool in oven.
Refrigerate overnight before serving.