A delightful yoghurt cheesecake with no added sugar and much less carbs than your favourite cheesecake. The cake is easy to bake and has only 9 simple ingredients plus fruit toppings and will make 12 – 16 servings. Here is our family favourite version:
- 3/4 cup ground Almond meal (takes only a minute to grind your own)
- 2 oz Butter (melted)
- 1/2 Teaspoon Vanilla Extract
- Optional: Add 1/4 cup Coconut flour
- TIP: Cover the metal base & sides with a little coconut oil before you begin
- 1 cup plain or Greek yoghurt **
- Sour Cream – 1 cup (I used 14% MF)
- Cream Cheese – 2 cups (2 x 8 ounce packets) Cheese should be at room temperature
- 2 large Eggs (or 3 small eggs)
- 1 Teaspoon Vanilla
- 1 tablespoon fresh Lemon Juice if desired
- ** My latest cheesecake was exceptional. Made from homemade yoghurt
- Base: a) Mix Almond Meal and add melted butter with coconut flour and extract b) spread the mix into the bottom of a 9″ springform pan and press down.
- and c) Precook base in preheated 350 degree oven for 5 to 8 minutes and let cool before filling TIP: If you are short on time the cheesecake is okay without pre-baking the base
- Filling: In a large bowl use an electric mixer to blend cream cheese until no large lumps remain. Then add in yoghurt, sour cream, lemon juice and vanilla and mix well. Add the eggs last and fold into mixture TIP: Premix the eggs before adding
- Pour filling over the base in the pan
- To Bake: Place pan in 400 degree F oven for 15 minutes. Then reduce oven temperature to 250 degrees for 45 minutes. The filling should shrink from the sides of the pan and should be firm in the middle when cooked.
- Turn the oven heat off and leave cheesecake to cool in the oven (with the door ajar) for 30 minutes TIP: To prevent “cracking” avoid sudden changes in oven temperature. If your cheesecake “cracks” it will still taste just fine
- Cool before adding toppings of your choice … and serve. I prefer to refrigerate the cheesecake overnight.
Add fresh fruit of your choice such as strawberries, raspberries, kiwi or blueberries which are sweet without added sugar. Optional whipped cream and sliced almonds.
Per serving 1 of 12 – excluding toppings: Sugar = 5 grams: Fibre = 3 grams: Fat = 17 grams: Carbs = 10 grams: Calories = 220 and Protein = 8 (approximate). The cheesecake includes Vitamins A, B6, B12 and Vitamin D, Calcium, Iron, Magnesium, Riboflavin and Pantothenate
If you prefer a sweeter dessert alternative : mix a fruit sauce of : 1 cup fresh raspberries, strawberries, blueberrries, etc with 2 tablespoons of water. Cook for 2 to 3 minutes and beat until smooth. When the fruit sauce is cool blend 3 – 4 tablespoons into cream cheese mixture. After the cheesecake is cooked and cooled, any leftover sauce can be served as topping with fresh fruit and whipped cream.
There you have it. A nutritious cheesecake which does not need cups of sugar to taste great. Enjoy this quick and simple, guilt-free dessert …
“As for sugar, the most relevant fact is that every one of the abnormalities seen in
coronary heart disease and in diabetes can be produced by the inclusion of sugar in the diet.”
~ Dr. John Yudkin, “Pure, White and Deadly”
Links & References:
- Dr Sarah Hallberg – video on reversing diabetes
- Sugar – The Bitter Truth – Dr. Robert Lustig – 36 minute video
- CAP 6 Reasons to Change to a Low Carb Lifestyle
- Please check out the Links & references in What You Need to Know About Sugar