Cherry Cheese Cake

 Mmm .. cheesecake! Sugar and gluten-free! Real baked cheesecake which isn´t dry! Did you know what is the secret? One of the secrets is using water bath while baking! Look at the recipe where are some tips for you.



Cherry Cheese Cake

For the crust

• 50 g butter melted

• 1 tbsp cocoa butter

• 2,5 dl oats flour or rolled oats (in the food processor made in flour)

• 100 g almonds

• 2 tbsp sugar coconut palm sugar

• 1 tbsp raw honey

• a pinch of vanilla ( the real one, blended brown vanilla bean)

• 1 tbsp dark cocoa powder (without sugar)

For the cheesecake filling

• 800 g Philadelphia cheese, or other full-fat soft cheese

• 3 tbsp raw honey

• 4 tbsp maple syrup

• ½ tsp vanilla

• 3 large eggs

• 200 ml whipping cream (not whipped into thick and no extra ingredients like sugar)

• 2 dl Cherries (frozen are also suitable)

The jam for topping

• 1 handful of cherries (frozen are also suitable)

• 1 tsp maple syrup

• Some cherries for decoration

  1. Preheat the oven to 175°C/ 347°F.
  2. For the crust, melt the butter and cocoa butter over low heat.
  3. If you use rolled oats, then blend the oats in the food processor into the flour.
  4. Blend the almond into almond flour. Mix almond flour, oat flour and cocoa powder.
  5. Mix the almond and oats flour, cocoa powder, vanilla, maple syrup, coconut palm sugar with butter. Mix well.
  6. Press the mixture into the bottom of the 24 cm springform and put it into the refrigerator while doing the filling.
  7. For the filling, mix the soft cheese with vanilla, honey and maple syrup at medium-low speed until creamy, about 2 minutes.
  8. Whisk in the eggs, one at a time.
  9. Add whipping cream.
  10. Continue on low speed until it´s like cream, but don’t over-beat. The batter should be smooth, light and airy.
  11. Take the springform out of the refrigerator.
  12. Add 1/3 of the cherries at the bottom of the cake.
  13. Pour in the filling.
  14. Add the rest of the cherries. Stir with a toothpick.
  15. Cover the springform with folium and put it in the bigger pan into the oven.
  16. Pour some warm water into the pan. The springform should be halfway or 1/3 in the water bath. Make sure that no water gets into the cake. The bottom of the cake form and edges should be covered with folium, then there won´t get water inside.
  17. Bake for 45 minutes. (It´s better if you don´t open the door)
  18. Turn off the oven and let the cake rest in the warm oven for 1 hour.
  19. Let the cake cool in the room temperature for about 2 hours.
  20. Refrigerate for at least 8 hours or overnight.
  21. The cheesecake gets thicker if it stays.
  22. Run a round-bladed knife around the sides of the tin to loosen any stuck edges.
  23. Unlock the side.
  24. Blend some of the cherries with maple syrup.
  25. Serve with jam and cherries. (If you use frozen cherries then put the cherries on the top right before serving. Otherwise, it will make the cake too wet when it stays longer in the refrigerator)
  26. Enjoy!
  • If you use frozen cherries then put the cherries on the top right before serving. Otherwise, it will make the cake too wet when it stays longer in the refrigerator.








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