The Best Low-Fat Cheesecake…EVER!
The BEST Low-Fat Cheesecake EVER??…YES!
I have literally died and gone to Heaven. I am positive about it. This recipe, I swear to you, is the best creation OF ALL TIME!!
My favorite dessert in the world is, without a doubt, New York Style Cheesecake. Top it with anything, heck don’t top it at all, I don’t care how big or rich it is, I will finish the entire thing……..and thennnn I became a health nut (whomp-whomp!)…now you’re lucky if you see me eating cheesecake even once a year. 🙁
Being the highest-fat dessert known to man, makes it pretty tricky for me to have my cheesecake and eat it too ( 😉 )… UNTIL NOW!!
It’s only 150 calories per slice!!!
Say what?! You heard right – 150 calories per slice, LESS than 4 grams of fat per slice AND almost 7 grams of protein per slice!
How is this possible you ask?
Well, I guess technically it’s not really “cheesecake”…it’s more of a “yogurtcake.” Made with non-fat Greek yogurt this dessert isn’t missing ANY flavor and has about 6 times less fat than your regular old cheesecake. So with that I say…YOGURTCAKE FOR THE WIN!! 😉
At first, I planned on using almond meal for the crust and realized…that would NOT help make it low-fat…So, I set off to thinking of how I could make the crust…Oats?… Maybe, but it needed to be crunchy…hmmm….GRANOLA, yes!
So, I made a very basic version of my simple granola (sans nuts, though!), and let it cool. I then threw it in the food processor to crush it all up (you could pulverize it in a plastic baggy with a rolling pin as well if you lack the food processor). I added some melted coconut oil to the granola crumbs and pressed it down in a springform pan and baked it for 4 to 5 minutes.
While it was cooling, I mixed up my filling. I just threw it all in the food processor as well and then poured the yogurt mixture over the crust. I tossed it in the oven for about 50 minutes, and prepared my topping.
I topped mine with a raspberry sauce. Super easy – I threw a bag of frozen organic raspberries on the stove with some honey and cooked it until it became a syrup constancy. I let it refrigerate while my mouth-watering cheesecake was cooking and cooling — about 4 hours! 🙁
The greatest thing about this recipe it that once the filling is cooked, the consistency is almost identical to a regular cheesecake! I’m sure there are SO MANY WAYS to play around with this recipe and I CAN’T WAIT TO TRY THEM!!
The Best Low-Fat “Cheesecake” EVER
- Prep Time: 20
- Cook Time: 60
- Total Time: 300
Description
With only 150 calories per slice and less than 4 grams per fat, this ‘cheesecake’ is the PERFECT dessert!
Ingredients
For the Granola
- 1 1/2 cups rolled oats
- 1/3 cup raw honey
- 1/2 teaspoon cinnamon
- ½ tsp Vanilla Extract
For the Crust
- granola mixture
- 2 tablespoon melted coconut oil
- 2 tablespoon raw honey
For the Filling
- 4 eggs
- 2 cups non-fat Greek yogurt
- 1 tablespoon cornstarch OR arrowroot powder
- 1 teaspoon vanilla extract
- 1/2 cup raw honey
For the Raspberry Topping
- 1 bag frozen unsweetened raspberries (12 oz)
- 2 tablespoon raw honey
Instructions
For the Granola
- Preheat oven to 350 degrees.
- Toast the oats on a baking sheet for 10 to 15 minutes stirring occasionally. Make sure they do not burn, they should smell fragrant and be lightly browned when ready. Transfer to a medium mixing bowl.
- Combine honey, cinnamon, and vanilla in a small bowl and mix until well combined.
- Pour honey mixture over oats and stir until oats are evenly covered with honey mixture.
- Place wax paper on the baking sheet and pour oats onto the wax paper, and smooth out into and even layer.
- Put oats back into the oven for about 3 more minutes and then turn off the oven, keeping the oats inside until the oven is cool.
- Allow granola to cool as least and hour before making the crust.
For the Crust
- Preheat oven to 350 degrees.
- In a food processor, grind granola into fine to medium crumbs.
- In a medium bowl, combine granola crumbs, coconut oil, and honey.
- Grease a springform pan with coconut oil and pour crust mixture into the dish.
- With your hands, firmly press down on the mixture, making and even layered crust.
- Bake in the oven for 4-5 minutes until just lightly browned.
For the Filling
- Turn oven down to 300 degrees.
- In your food processor (or with a hand mixer) pulse the eggs until beaten. Add the remaining ingredients and pulse until lightly bubbly.
- Pour mixture into the crust (the crust doesn’t have to be cooled).
- Bake for 50 minutes, then check every 5 minutes after until done. Shake the pie dish slightly, the edges should be firm and the middle should be a little jiggly, it will firm as it cools.
- Let cool at room temperature.
- Once at room temperature, place in refrigerator for at least 4 hours (but preferably overnight).
- Serve cold and top with desired toppings
For the Raspberry Topping
- Cook raspberries over a low to medium heat for about 5 minutes stirring occasionally.
- Add the honey, and cook another 5-10 minutes until it’s a syrup consistency.
- Cool in the refrigerator.
Nutrition
- Serving Size: 12
Are you a cheesecake lover too? What’s your favorite flavor?
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Well this is pretty phenomenal! Nicely done on the recipe- the granola crust is a tasty and creative way to add some crunch without the weat!
Thanks Meredith! 🙂
Reblogged this on The Kensington Studio and commented:
Healthier cheesecake? Don’t mind if i do!