Cheesecake is wonderful.. that first light fluffy bite of sweetness that melts on your tongue coupled with a sweet tart berry sauce drizzled over the top… but it’s bad for you, right? Or is it…
Here’s a healthier version of cheesecake made with Greek Yogurt. It offers all the flavor of your favorite cheesecake recipe, but offers less sugar, less fat and a bit of protein.
2 cups fat free Greek yogurt
½ cup sugar
2 eggs (If you want a whiter cheesecake, use 4 egg whites)
1 tsp vanilla extract
1 tbsp cornstarch, slightly rounded
Preheat oven to 350F.
In a bowl whip the eggs for a minute, add the sugar, yogurt and vanilla, stirring or whipping until smooth. Sprinkle the cornstarch across the top, then mix well to incorporate it evenly. Pour the mixture into a 10″ springform pan that has been lined with your favorite crust recipe. In our case we’re using our Gluten Free Walnut Crust.
Bake for 35 minutes or until the edges start to pull from the sides. The middle appear unset, but don’t worry, it’s cooked throughout and will firm up as it cools.
Allow it to cool on the counter about 20 minutes before transferring to the fridge. Chill 2-3 hours in the fridge before serving.
For a simple topping, drizzle with a homemade berry sauce, or combine 1/4 c. crushed berries with 1/4 c greek yogurt to make a light topping.
Simple Berry Sauce:
1 pt Fresh Berries, lightly crushed (Strawberries or Blueberries or blackberries or raspberries, etc)
1/3 c. Sugar
1 tsp Vanilla
Combine the berries, sugar, and vanilla in a saucepan over medium heat stirring often. Cook until the sauce thickens about 12-14 minutes in all. Remove from heat and cool, then puree half of the mixture in a blender, mix it with the remaining sauce. This makes a wonderful mix to add on top of the homemade cheesecake, ice cream, yogurt or cottage cheese.