15/05/2026
Shavuos is all about beautiful dairy dishes shared around the Yom Tov table â and this cheesecake brings all the creamy indulgence youâd expect, with a lighter, wholesome twist. Ace Transformâs âHealthyâ Cheesecake combines rich cream cheese with quark and curd cheese for a smooth, velvety texture, balanced by a naturally sweet oat and almond base and finished with a vibrant berry topping. Every ingredient can be found at Kosher Kingdom, making it an easy yet elegant dessert to prepare for Yom Tov. Light, fresh, and packed with flavour, itâs the kind of cheesecake that disappears slice by slice.
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Ace Transformâs âHealthyâ Cheesecake
Base:
100g oats
50g ground almonds
3 tablespoons Sunflower oil
3 tablespoons maple syrup
Pinch salt
Filling:
200g Quark
200g Medium fat curd cheese
(OR 400g of 5% Greek yogurt)
250g full fat cream cheese
3 eggs
100g maple syrup
1 tsp vanilla extract
Zest of 1 large lemon
Juice of ½ lemon
1 tbsp cornflour
Topping:
200g Frozen berries of your choice
2 tablespoons agave/maple syrup
Squeeze of lemon
Prepare the base by combining all ingredients and pressing the mixture firmly into a greased springform tin. Bake in a preheated oven at 160°C for 15 minutes.
Meanwhile, beat the cream cheese until smooth and light. Add the quark and curd cheese, mixing until fully combined. Incorporate the eggs one at a time, ensuring each is fully mixed in before adding the next. Add the remaining ingredients and mix until smooth and consistent.
Pour the filling over the prepared base and bake at 150°C for 50â60 minutes. Place a heatproof bowl or tray of water at the bottom of the oven to help maintain moisture during baking.
Once baked, turn off the oven and allow the cheesecake to cool gradually with the door slightly open for about 1 hour to prevent cracking. Then leave to cool completely to room temperature before transferring to the refrigerator.
Topping
Gently heat the frozen berries in a saucepan. Add the agave and lemon juice, and cook until the fruit has softened. Pass the mixture through a fine sieve to remove seeds.
Once the cheesecake is fully chilled, pour the berry topping over the surface. Refrigerate until ready to serve.
