Thursday, December 11, 2008

Mmm.. CAKE!

I came across a product last week whilst browsing through the dairy section at Woolworths. It's called Jalna BioDynamic yoghurt and it's a lovely, light and slightly tangy organically produced whole milk yoghurt. I recently flicked through a friend's book called Decadence: Desserts by Philip Johnson which is a wonderful collection of dessert recipes ranging from the traditional steamed lemon pudding and sachertorte to blood orange & almond cakes and mandarin jelly tart. All recipes appear in metric as standard which I absolutely adore.

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 180ÂșC for 40 minutes, turning halfway.
Remove foil and allow to cool in oven.
Refrigerate overnight before serving.


  1. Ooo yogurt cheesecake sounds very refreshing yet indulgent! What's the quinoa flour like. Have you done anything else with it?

  2. raw it's like got a horribly musty nut flavour which to me tastes a bit like sesame and something else i can't quite put my finger on. this was my first time :P

  3. Can you get quinoa flour at the health food shop? I've never seen it, but I'd like to try adding it to gluten free baking. The Deeks bread from Canberra uses it and they have a great texture.

  4. You always have such unique entries Cathy and this time is no different!
    The cheesecake sounds fabulous and the fact that it's also gluten-free makes this recipe even more valuable. Thank you so much for sharing it with the Original Recipes Round-Up :)

  5. hi arwen! er.. not sure to be honest :P possibly.. sells lots of cool stuff but not quinoa unfortunately.
    thanks lore! :D


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