Our teeth-healthy Christmas dessert: homemade raspberry swirl cheesecake
When it comes to Christmas desserts, we normally have a traditional dessert that we frequent each year. This year, we’ve made finding a new dessert recipe easy with our festive raspberry swirl cheesecake filled with teeth-healthy nutrients.
- 750g cream cheese, at room temperature
- 2 tbs yoghurt or sour cream
- 1/4 cup (60ml) coconut cream
- 1/2 cup (175g) rice malt syrup
- 1 egg
- 1 tsp vanilla powder
- 1 cup frozen raspberries
- Extra raspberries and mint leaves, to decorate.
- 1 cup (150g) shelled pistachios or hazelnuts
- 1 cup (70g) shredded or 1 cup (90g) desiccated coconut
- 1 cup (100g) almond meal, or other nut meal
- 120g unsalted butter, softened
Step 1: Preheat the oven to 160°C. Line the base and sides of a 23cm springform pan with baking paper.
Step 2: The foundation of any great cheesecake begins with the base. Start by processing the nuts in a food processor until they reach a semi-fine texture. Add coconut, almond meal, and softened butter. Combine by gently rubbing together with your fingertips, coaxing the oils from the nuts to achieve the desired doughy consistency. If needed, add a bit more butter. Press the dough into the base and sides of the prepared pan, aiming for an even thickness of about 5 mm.
Step 3: Bake for 5-8 minutes until it starts to turn golden. Once done, let it cool completely in the pan.
Step 4: While the base is cooling, it’s time to work on the raspberry puree. Begin by placing the frozen raspberries in a blender, drizzling in just enough water to facilitate blending and create a puree. Transfer the puree to a small saucepan and gently heat over medium heat until the raspberries thicken into a syrup-like consistency. Allow it to cool, preserving its vibrant red hue.
Step 5: Now, focus on the heart of the dessert—the creamy cheesecake filling. In a large bowl, combine cream cheese, yogurt or sour cream, coconut cream, rice malt syrup, an egg, and a touch of vanilla powder. The key here is to stir gently, avoiding over-mixing, as excessive aeration can lead to the filling puffing up and collapsing during cooking.
Step 6: Spoon half of the cream cheese mixture into the now-cooled base, creating a smooth surface. With a teaspoon, add dots of the raspberry sauce to the cheesecake surface and gently swirl through with a skewer or knife. Pour the remaining cream cheese mixture over this raspberry, once again ensuring a smooth surface.
Step 7: Return the cheesecake to the oven for approximately 20-30 minutes until the filling slightly pulls away from the base and its center makes a custard-like consistency. Be cautious not to overcook.
Step 8: After baking, allow the cheesecake to cool at room temperature for a while. Once it’s reached an appropriate temperature, transfer it to the fridge for at least 2 hours to firm before serving. Add some extra raspberries and a few sprigs of mint for decoration.
Pro Tip: It’s essential to allow the cheesecake to cool for a few hours before serving, as this helps to avoid an overly eggy taste.
At this time of year when we indulge in a little more of everything, it’s also important to check up on your dental health before, during or after the festive season. Book an appointment with your dentist to ensure you can continue enjoying your moderated sweets this festive season.
If you’re looking for more recipes to share with your family this year, or a gift for someone who loves cooking, the ADA’s (Australian Dental Association) new Tooth-friendly treats cookbook contains 20 sweet treat recipes recommended by dentists. The profits from the sales of this book are donated to the ADA Dental Health Foundation, which helps disadvantaged Australians access much-need dental care. You can purchase your Tooth-friendly treats cookbook here.