Healthy Cheesecake
Cheesecake is a special dessert that's known for its smooth and creamy texture and the way it combines different flavors to create something wonderful. People have been making cheesecake for a very long time, and it has changed a lot over the years. It's a dessert that brings together the joy of eating something sweet and the skill of making something tasty.
Keller breaks down the benefits of cheesecake for us with her Greek yogurt cheesecake recipe. "By using Greek yogurt and reduced-fat cream cheese instead of regular cream cheese, this cheesecake is lower in calories and saturated fats, which are often associated with weight gain. Consuming protein can help control hunger and prevent overeating, making it easier to stick to a calorie-controlled diet. The use of natural sweeteners like honey or maple syrup instead of refined sugar reduces the overall sugar content of the cheesecake." Noted!
Before we get to the recipe, Keller reminds us that although this Greek yogurt cheesecake offers a healthier choice, it's important to consume it in moderation as part of a well-balanced diet and active routine. This approach will better assist your weight loss goals.
Greek Yogurt Cheesecake
Ingredients: 2 cups plain Greek yogurt (low-fat or non-fat), 1/2 cup reduced-fat cream cheese, 1/3 cup honey or maple syrup (for sweetness), 2 large eggs, 1 teaspoon vanilla extract, zest of one lemon (optional, for added flavor), 1 cup almond meal or crushed graham crackers (for the crust), 2 tablespoons coconut oil or melted unsalted butter (for the crust), fresh berries or fruit (for topping)
Instructions: Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan or line the bottom with parchment paper. In a medium bowl, mix the crushed graham crackers or almond meal with melted butter or coconut oil until the mixture resembles wet sand. Press the crust mixture evenly into the bottom of the prepared pan. In a large mixing bowl, beat the cream cheese until smooth. Add the Greek yogurt, honey (or maple syrup), eggs, vanilla extract, and lemon zest (if using). Beat until well combined and smooth. Pour the cheesecake filling over the crust in the pan and spread it out evenly. Bake in the preheated oven for about 45-50 minutes or until the edges are set, and the center is slightly jiggly but not too liquidy. Turn off the oven and leave the cheesecake inside for an additional 15 minutes. Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 3-4 hours or until completely chilled and set. Once chilled, remove the cheesecake from the pan, slice, and top with fresh berries or fruit before serving. Enjoy!