Healthy Cheesecake (85kcal per serving)

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85kcal (C9–F2–P8)

Ingredients (8 servings)

  • 200gr of Light fresh cream cheese (Philadelphia type)
  • 300gr of white cheese or yogurt 0%
  • 3 egg whites
  • 4 Weetabix or 70gr of oatmeal
  • 3 tablespoons sweetener (30gr)
  • 1 teaspoon vanilla extract (optional)
  • 2 teaspoons cinnamon (5gr)
  • 10ml of lemon juice (optional)
  • 100-150ml of boiling water
  • 1 teaspoon of baking powder

Preparation

  1. In a bowl, crush the Weetabix to form a powder or mix the oatmeal to form a powder.
  2. Add water and mix until you get a fairly compact dough.
  3. Allow to rest for 10 minutes before adding a little water if the dough has hardened too much.
  4. Add 1 tablespoon of sweetener, chemical yeast and cinnamon.
  5. Mix again.
  6. Cover a round dish (20-25cm in diameter) with baking paper.
  7. Preheat oven to 350°F.
  8. Put the dough in the bottom of the mould and bake for 10 minutes.
  9. Meanwhile, beat the cream cheese, yogurt, vanilla extract and the rest of the sweetener with a whip or beater for 3-5 minutes.
  10. In another bowl, beat the egg whites with a pinch of salt until it forms stiff peaks.
  11. Gently add the stiff peaks whites to the cheese by always mixing in the same direction.
  12. After 15-20 minutes of baking take out the dough from the oven and add the cheese on top.
  13. Fill a large baking dish with water and put it in the bottom of the oven.
  14. Cover the cheesecake plate with an aluminium foil so it doesn’t burn.
  15. Bake the cheesecake 45 minutes on the lowest plate of the oven (just above the water plate).
  16. After 45 minutes, turn off the oven and allow the cheesecake to cool in the oven for 1h30-2h.
  17. Then allow the 1-2h cheesecake to cool in the refrigerator and eat it.
  18. Enjoy your meal !!