Dish Do-Over: Mixed Berry Cheesecake


Is it possible to make a cheesecake with all the flavour but half the calories? Sure is, when you have Chef Jo Lusted's recipe for mixed berry cheesecake!


Serves 12
Makes 1 x 8-inch round cheesecake


1 cup rolled oats
½ cup raw almonds
¼ cup whole wheat flour
¼ cup organic sugar (Organic Evaporated Cane Juice)
¼ cup unsalted butter
1 tsp pure vanilla extract
½ tsp cinnamon, ground
Pinch sea salt


2 packs low-fat cream cheese (250 g or about 1 cup each)
1/3 cup organic sugar (Organic Evaporated Cane Juice)
2 tbsp fresh lemon juice
1 tsp pure vanilla extract
1 cup nonfat plain Greek-style yogurt
1 whole egg
½ cup egg whites
Pinch sea salt


3 cups frozen mixed berries, defrosted or fresh berries when in season
2 tbsp fresh lemon juice
¼ cup organic sugar (Organic Evaporated Cane Juice)
1 tbsp tapioca starch or arrowroot powder


Preheat oven to 350°F.

Prepare crust: In a food processor, purée flour, oats and almonds until they become a fine powder. Add sugar, butter, vanilla, cinnamon and salt. Pulse until combined and crumbly.

Spray an 8"springform pan with non-stick cooking spray. Gently press crust evenly into bottom of springform pan. Place pan in oven and bake for 30 minutes or until crust is golden brown. Remove from oven and let cool at room temperature. Increase oven temperature to 500°F.

Prepare filling: Place cream cheese, sugar, lemon juice and vanilla into the bowl of the food processor. Pulse until smooth and combined. Add yogurt, egg, egg whites and salt; pulse again until smooth. Pour filling into cooled crust.

Place cheesecake in the center of a 14" square piece of aluminum foil. Wrap pan entirely with aluminum foil to prevent water from seeping into the bottom of the pan. Place into a bain marie and bake for 10 minutes. Reduce oven temperature to 200F and continue to bake for 60 minutes until just slightly wobbly in the center and a thermometer inserted into the center of the cake reads 150F.

Transfer cake to a wire rack and allow to cool for 5 minutes. Run a thin, sharp knife between cake and sides of pan. Allow to cool at room temperature for about 2 hours. Wrap with plastic wrap and refrigerate for a minimum of 3 hours, and up to 3 days.

While cake is cooling, prepare topping: Combine berries, lemon juice, sugar, and ¾ cup water in a medium saucepan. Bring to a boil over high heat, reduce heat to medium-low and simmer for about 15 minutes. Transfer to a blender or food processor and purée until smooth. Return sauce to pot, and return to medium-low heat. In a small bowl stir arrowroot powder with 1 tbsp until smooth to form a slurry. Stir into berry mixture and cook, stirring frequently for about 2 minutes. Remove from heat, allow to cool to room temperature, cover and refrigerate.

To serve, fill a pitcher or bowl with warm water. Using a sharp knife, slice cheesecake into 12 servings, dipping knife into water and carefully wiping it clean with a towel after each slice. Dollop each serving with berry topping and garnish with fresh berries (optional). Serve immediately.

Cheesecake will keep, covered and refrigerated, for up to 3 days.


Nutrients per serving: Calories: 259, Total Fat: 13 g, Sat. Fat: 7 g, Carbs: 25 g, Fiber: 2 g, Sugars: 13 g, Protein: 10 g, Sodium: 246 mg, Cholesterol: 50 mg


Berry Topping

Nutrients per serving: Calories: 36, Total Fat: 0 g, Sat. Fat: 0 g, Carbs: 9 g, Fiber: 1 g, Sugars: 7 g, Protein: 0 g, Sodium: 0 mg, Cholesterol: 0 mg


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