So, with the arrival of Pokemon Go recently, I have been catching Pokemon left, right and centre all day and while it is very fun, I figured I’d take a break from Pokemon to bring you all one of a few cheesecake recipes I will be posting shortly.
It all started when I realised that I had bought another kilo of Greek yoghurt and I still had some in the fridge that needed to go. I wasn’t in the mood for making another batch of cookies and I also needed something that would use up the yoghurt quickly. Then a brilliant idea came to my head, why not cheesecake?
Before anyone start assaulting me with things like “How can it be a cheesecake if it’s not got cheese in it?” and “Won’t that taste more like a yoghurt cake than cheesecake?”, rest assured, the texture of this is like a cheesecake and while it’s not technically ‘cheese’ cake, no one can tell the difference and this was gobbled up by my mum’s co-workers before 9am this morning.
Unlike traditional cheesecake, this one won’t leave you feeling bloated and heavy, but it is delicious and has 200 calories per slice, including the topping, rather than nearly 500-600 calories for a slice of fullfat cheesecake, which is good for me because cheesecake is my favourite thing on the planet.
The base is made from a mix of oats, honey and lemon juice to give it a hint of lemony goodness, while still holding together and being sweet enough. Feel free to change the base with another one of your favourites if you want. I find that digestives and milk is a good way to go as the biscuits have enough fat in them to bind together. Chocolate Covered Katie has an amazing low fat pie crust base using graham crackers that can easily be adapted for use with other biscuits as well.
The batter is quite thin unlike a normal cheesecake so make sure your base reaches the sides and don’t worry, it does thicken up!
This recipe makes a small cheesecake, perfect to avoid lots of leftovers, a recent problem of mine…
So get ready and enjoy!
Low calorie Strawberry Lemon Cheesecake
Adapted from:Foodie Fiasco
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 3-4 hours
Yield: 5 large slices
Calories per serving: 200
- 65g oat flour
- 45g Honey
- 15ml/ 1 tbsp. Lemon juice
- 5ml Vanilla extract/ Lemon extract
- 15-30ml/ 1-2 tbsp. Milk
- 6g cornstarch
- 220g greek yoghurt
- 1-2 tbsp/ 15-30ml lemon juice
- 1/2 cup low calorie sweetener (replace with equivalent amount of stevia/ sugar/ xylitol if you don’t want to use sweetener)
- 1 egg
- 1/4 tsp salt
- 5ml vanilla extract
- 150g/ 1 cup fresh or frozen strawberries
- 30ml water
- 4g cornstarch
- Sweetener to taste/ 20g or 1-2 tbsp sugar
- Preheat the oven to 180°C/450°F/160°C (fan assisted) and lightly grease a small baking tray or ceramic dish. (A small pie pan would also work for those of you who want a circular cheesecake), You can line it with aluminium foil and grease the aluminium foil like I did if you want to remove the cheesecake from the pan to a plate. A small spring form pan would also work (probably 6-7 inches if circular)
- Pulse 65g of oats in a food processor or blender until it forms a fine flour. Add in the honey, lemon juice, vanilla extract and milk until it sticks together and forms a ball of dough. You may need more or less milk, but you should be able to press it together and have it stick together somewhat.
- Press the crust into the pan and bake for 12-15 minutes or until the crust is golden brown and firm.
- In a large bowl, measure out the greek yoghurt, cornstarch, lemon juice, vanilla extract, salt and sweetener and mix well to combine.
- Add the egg to the yoghurt mixture and mix until just combined and be careful not to overbeat.
- Bake the cheesecake for 30-35 minutes or until the edges are set, but the very middle still looks custardy and covering once the top starts to darken slightly to avoid browning on the top.
- Leave to cool for 2-3 hours or overnight.
- To make the topping, slice up half the strawberries and set them aside. Mix the other half in a small microwaveable bowl and microwave along with your sweetener of choice for 2-4 minutes or until the strawberries are soft and liquidy.
- In a separate bowl, mix together the cornstarch and a small amount of cold water. Do not use hot water here otherwise the cornstarch will gel and form clumps instead.
- Add the cornstarch water slurry to the strawberries and mix well to combine.
- Microwave again in 30 second intervals for 2-3 minutes, stirring in between as the mixture will thicken and we don’t want it to clump.
- Leave to cool in the fridge.
- After cooling the cheesecake and the topping, spread the topping on top of the cheesecake and place the sliced strawberries on top.
All nutritional information is calculated using the recipe I made so your results may vary slightly. I used full fat Greek yoghurt, low calorie sweetener and semi-skimmed milk. If using sugar and low fat Greek yoghurt, your nutritional information will be different)
Serving size: 1 slice
Yield: 5 slices
Calories: 200 calories (if using full Greek yoghurt, low fat will decrease the calories significantly)
Saturated fat: 3.5g
The crust could also be done with biscuits or cereal, however I felt like using oats. I used Greek yoghurt in this one, but I have not tried with runnier yoghurts. The recipe I adapted this from also suggested using whole milk, so I’m assuming it could work here, but I can’t vouch for it as I haven’t personally tried it.
Instead of the strawberry sauce topping, this could also be nice topped with some low fat whipped cream and sliced strawberries. That was my original plan, but we ran out of whipped cream and I didn’t want to go out and get any, so I changed my mind. The topping was very delicious though.
I added a hint of pink food colouring to mine to get the pink colouring, which you can also do as well. Beet juice could also work if avoiding processed food colourings.