Low Fat Cheese-Free Cheesecake
Local_Atlantis
Posts: 262 Member
Cheesecake is my favourite thing in the world, and it is one of the things that I have been sad to see go from my diet. I know it is one of the "worst" cakes you can have in terms of fat etc.
I found this recipe on the internet, and I was completely sceptical, but I was desperate for it to be delicious, so I decided to give it a go yesterday, and oh my days!! It was delicious!! I have a sister who has developed a cheese intolerance, and she loved it!! The whole family did. I have even been asked to make it for Christmas dinner!!
I cannot for the life of me find the link, but luckily, I coped it onto a word doc to print off and keep, so here it is:
Greek Yogurt Baked Cheesecake
1. 200g Lighter Digestive biscuits
2. 57g lighter butter
3. 2 cups fat free plain Greek yogurt
4. 1/2 cup sugar
5. pinch of salt
6. 2 eggs
7. 1 vanilla bean (seeds scraped out) or 2 tsp vanilla extract
8. 1 Tbsp cornstarch
9. optional: sliced strawberries for garnish
- Preheat oven to 350F. Line a 10 inch springform cake tin
- Make the crust by breaking the biscuits until they're crumbs, and adding them to melted butter. Pour biscuit and butter mix into cake tin, spread it to all of the edges and flatten.
- In a blender or food processor, combine the eggs, sugar, yogurt and vanilla. Blend until smooth, then add cornstarch and pinch of salt and blend again. Pour filling into crust and bake for 30-35 minutes. (Mine was in for about 32 mins). Make sure you don’t overbake.
- When the cheesecake is done, it will still be jiggly in the center but will have a “done” look to it. The edges of the cake will start to pull away from the sides of the pan as it cools. Let cool then chill for 2-3 hours in the fridge before releasing springform.
- Arrange the sliced strawberries over top of the cooled cheesecake and serve.
Servings 8.0
Amount Per Serving
calories 204
% Daily Value *
Total Fat 9g 13%
Saturated Fat 2g 10%
Monounsaturated Fat 2g
Polyunsaturated Fat 1g
Trans Fat 0g
Cholesterol 61mg 20%
Sodium 162mg 7%
Potassium 21mg 1%
Total Carbohydrate 22g 7%
Dietary Fiber 1g 4%
Sugars 9g
Protein 9g 17%
I'm based in the UK, so I know that the recipe originally stated a "Graham cracker crust" but as these are not available in the UK, I used McVitie's Lighter Digestives. You could reduced the calorie amount by making the cake go further.. It could serve 10 people if the slices were smaller, and it is so thick and creamy that you could get away with it!
I hope you all enjoy it! I was totally surprised by how nice it turned out. For a cheese free cheese cake, it is bloody marvelous!
I found this recipe on the internet, and I was completely sceptical, but I was desperate for it to be delicious, so I decided to give it a go yesterday, and oh my days!! It was delicious!! I have a sister who has developed a cheese intolerance, and she loved it!! The whole family did. I have even been asked to make it for Christmas dinner!!
I cannot for the life of me find the link, but luckily, I coped it onto a word doc to print off and keep, so here it is:
Greek Yogurt Baked Cheesecake
1. 200g Lighter Digestive biscuits
2. 57g lighter butter
3. 2 cups fat free plain Greek yogurt
4. 1/2 cup sugar
5. pinch of salt
6. 2 eggs
7. 1 vanilla bean (seeds scraped out) or 2 tsp vanilla extract
8. 1 Tbsp cornstarch
9. optional: sliced strawberries for garnish
- Preheat oven to 350F. Line a 10 inch springform cake tin
- Make the crust by breaking the biscuits until they're crumbs, and adding them to melted butter. Pour biscuit and butter mix into cake tin, spread it to all of the edges and flatten.
- In a blender or food processor, combine the eggs, sugar, yogurt and vanilla. Blend until smooth, then add cornstarch and pinch of salt and blend again. Pour filling into crust and bake for 30-35 minutes. (Mine was in for about 32 mins). Make sure you don’t overbake.
- When the cheesecake is done, it will still be jiggly in the center but will have a “done” look to it. The edges of the cake will start to pull away from the sides of the pan as it cools. Let cool then chill for 2-3 hours in the fridge before releasing springform.
- Arrange the sliced strawberries over top of the cooled cheesecake and serve.
Servings 8.0
Amount Per Serving
calories 204
% Daily Value *
Total Fat 9g 13%
Saturated Fat 2g 10%
Monounsaturated Fat 2g
Polyunsaturated Fat 1g
Trans Fat 0g
Cholesterol 61mg 20%
Sodium 162mg 7%
Potassium 21mg 1%
Total Carbohydrate 22g 7%
Dietary Fiber 1g 4%
Sugars 9g
Protein 9g 17%
I'm based in the UK, so I know that the recipe originally stated a "Graham cracker crust" but as these are not available in the UK, I used McVitie's Lighter Digestives. You could reduced the calorie amount by making the cake go further.. It could serve 10 people if the slices were smaller, and it is so thick and creamy that you could get away with it!
I hope you all enjoy it! I was totally surprised by how nice it turned out. For a cheese free cheese cake, it is bloody marvelous!
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Replies
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Since posting this, I've found the website that I got it from!
http://www.abakinggirl.com/2013/01/21/greek-yogurt-cheesecake/
Enjoy! 0