Ladies and Gentlemen I present to you the No Cheese Cheesecake!
This cake has all the attributes of being the perfect cheesecake yet it is not made of deadly cream cheese :) Its main ingredient is the much hyped Greek yogurt. Greek yogurt is a healthy high-protein, low-carb alternative to the regular yogurt. You can have it for breakfast with fresh fruits and cereal or use it in a variety of dips and salad dressings (will be doing a post on more recipes of Greek yogurt soon!)
A healthy version of the New york Cheesecake with just the right tinge and texture. I stumbled upon this recipe during my search for healthy dessert recipes and after 2-3 attempts this recipe was finalised. Its very easy, requires minimum effort and gives impressive results. If you are looking for an easy dessert recipe do give it a try.
Ingredients:
2 kgs plain yogurt
1-1/4 cup sugar
4 eggs
2 tsp vanilla extract
2 lemons
1tbsp cornstarch
For crust:
8 to10 digestive biscuits
2 tbsp butter
1 tbsp brown sugar
Garnish:
Fresh fruits, cream or jam
To make Greek yogurt, lay a piece of cheese cloth or muslin in a bowl. Add yogurt and either let it drain as is by either keeping in a large sieve or by gathering up the edges of the cloth and knotting them over an upper cabinet handle so that hangs over the bowl to drain. Drain the yogurt for about 2 hours.
While the yogurt is draining you can make the crust. Crush the digestive biscuits and add butter and brown sugar to it. Put the mixture in a 9-inch spring foam pan and blend it well with your fingers. Press it on all sides of the pan to form the crust base. Now keep it in the preheated oven (180C) for 8 minutes. Once its nice and brown take it out and keep it the fridge to cool.
To make the filling combine the eggs, sugar, yogurt (strained for 2 hours) and vanilla and blend with a beater or a food processor. Add cornstarch, lemon juice (2tbsp) and pinch of salt and blend again. Now pour the mixture into the prepared crust and bake (180C) in the oven for 35-40 minutes.
Pulished in Express Tribune on 28, June, 2013
http://blogs.tribune.com.pk/story/17674/no-cheese-cheesecake-the-weight-watchers-dream-dessert/
A healthy version of the New york Cheesecake with just the right tinge and texture. I stumbled upon this recipe during my search for healthy dessert recipes and after 2-3 attempts this recipe was finalised. Its very easy, requires minimum effort and gives impressive results. If you are looking for an easy dessert recipe do give it a try.
Ingredients:
2 kgs plain yogurt1-1/4 cup sugar
4 eggs
2 tsp vanilla extract
2 lemons
1tbsp cornstarch
For crust:
8 to10 digestive biscuits
2 tbsp butter
1 tbsp brown sugar
Garnish:
Fresh fruits, cream or jam
To make Greek yogurt, lay a piece of cheese cloth or muslin in a bowl. Add yogurt and either let it drain as is by either keeping in a large sieve or by gathering up the edges of the cloth and knotting them over an upper cabinet handle so that hangs over the bowl to drain. Drain the yogurt for about 2 hours.
While the yogurt is draining you can make the crust. Crush the digestive biscuits and add butter and brown sugar to it. Put the mixture in a 9-inch spring foam pan and blend it well with your fingers. Press it on all sides of the pan to form the crust base. Now keep it in the preheated oven (180C) for 8 minutes. Once its nice and brown take it out and keep it the fridge to cool.
To make the filling combine the eggs, sugar, yogurt (strained for 2 hours) and vanilla and blend with a beater or a food processor. Add cornstarch, lemon juice (2tbsp) and pinch of salt and blend again. Now pour the mixture into the prepared crust and bake (180C) in the oven for 35-40 minutes.
After 35 minutes check the cake for firmness. It is done when its set from the edges and still a bit shaky from the center. Take it out from the oven and let it cool in the fridge for at least 4 hours or preferably overnight.
Once its completely cooled release the springform and take it out in the serving dish. Pour over some slightly heated blueberry/strawberry jam or decorate with fresh fruits before serving.
Pulished in Express Tribune on 28, June, 2013
http://blogs.tribune.com.pk/story/17674/no-cheese-cheesecake-the-weight-watchers-dream-dessert/
Two Tbsp turned out to be too much lemon juice for the cheesecake. I think one tbsp or 1 tsp would've been enough.
ReplyDeleteIts upto you, you can add 1 tbsp or totally skip the lemon if you are not fond of the lemoney flavor. Apart from the lemon did it turn out fine?
ReplyDeleteThis recipe is great. I used flavoured low-fat yogurt (yoplait) Which did not strain into greek yogurt within the 2 hours, So I added an extra egg and lemon to help it set, I left out the sugar as the yogurt was already so sweet.
ReplyDeleteIt took longer to cook , 65 minutes, mostly because I used a toaster oven, But it cooked evenly, and looked very pretty, it held its shape and tasted great. I will be using this recipe again, perhaps with homemade yoghurt.
Hi Sameea,
ReplyDeleteI just want to thank you for this great recipe, I tried to make a lotus cheesecake using it and turned out amazing.
Do you have any idea if i can turn this into a chocolate cheesecake? Can i add a cup of Nutella or melted chocolate to the batter??