Healthy Yogurt Cheesecake with Berries

This healthy cheesecake is silky, creamy and full of flavour. This yoghurt cheesecake contains far less sugar than regular cheesecake, making it a delicious guilt-free treat with only 160 calories per serving. It’s also a great gluten-free dessert.

I love creating nourishing desserts that are not loaded with sugar, making the most of whole ingredients. I always like to give it a go if I can swap some ingredients depleted in nutrients in traditional recipes by whole foods and lessen the sugar amount.

What’s great about cheesecake is it can be prepped ahead of time. Plus, this yoghurt cheesecake really doesn’t require many ingredients and is fairly simple to make.

The cheesecake filling consists of yoghurt, eggs, a bit of sugar and vanilla extract. I prefer to use goat’s yoghurt as I find it easier to digest. Goat yoghurt has much less alpha-S1-casein than most cows’ milk and often includes somewhat less lactose, which may be one of the reasons why some individuals handle it better. The cheesecake is topped with a handmade berry compote.
I used erythritol (a natural sugar alcohol) to replace half of the sugar. Per gramme of erythritol, there are almost no carbohydrates and no calories. Besides, erythritol has no effect on insulin or glucose levels. This sweetener, however, may not be suitable for everyone because it might induce digestive issues. So you need to adjust it accordingly to your health conditions.

Baking tools you will need:

• 8 ramekins (7.5 cm diametre) 
• One baking tray
• Spatula
• Mixer

Healthy Yoghurt Cheesecake with Berries

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• Author: Elisa Tricon
• Total Time: 1 hour
• Yield: 8 1x
• Diet: Gluten Free

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Description

This is a delicious and healthy alternative to traditional cheesecakes recipes, loaded with sugar.

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Ingredients

Units MUS Scale 1x2x3x

For the Crust

• 25g Almond Flour
• 25g Oat Flour
• 10g Desiccated Coconut
• 20g Melted Butter
• Pinch of Salt

Yoghurt Filling

• 640g Yoghurt (I used goat yoghurt)
• 1 Lemon Zest
• 2 tbs Lemon Juice
• 1 tbs Coconut Flour (or any flour)
• 1 tsp Vanilla
• 2 Eggs
• 60g Powdered Sugar (I added 30g erythritol and 30g brown sugar)
• 1/8 tsp Salt

Simple Berry Compote

• 1 tbs Lemon Juice
• 20g Sugar (I added 10g erythritol and 10g brown sugar)
• 140g Berries (I used frozen berries)
• 1 tsp Pectin or Chia Seeds (optional)

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Instructions

1. Preheat oven to 180 degrees Celsius.
2. Mix the almond flour, oat flour and desiccated coconut. Combine with the melted butter, salt and stir until evenly moistened.
3. Spoon two heaping tablespoons of the crumble mixture into each of the ramekins, pressing the mixture down with a spoon. Bake for 15 minutes, then remove from oven and cool completely.
4. Beat the yoghurt until smooth for about 2 minutes. Add all remaining ingredients (except the eggs), beating again until completely smooth. Add in eggs one at a time, mixing on low-medium speed. Try not to overmix here. Stop mixing as soon as the last egg is incorporated.
5. Divide the filling evenly between the ramekins.
6. Place the ramekins in the bottom of a roasting pan and pour hot water on the pan until it reaches a bit less than half the ramekins height. Carefully transfer to the oven and bake for 25 minutes until centres are set. This “water bath” is used to provide a steamy environment for the cheesecake, as well as to keep it from cracking.
7. Allow to cool completely, then place in the refrigerator to chill.
8. For the simple berry compote, bring the berries, lemon juice and sugar in a small saucepan to simmer and cook down for approximately 10-15 minutes, stirring frequently. Remove from the heat and, if desired, thicken with chia seeds.
9. When you’re ready to serve the cheesecakes, top them with the berries and white chocolate shavings.
10. Store any remaining cheesecakes in the refrigerator.

Notes

• To achieve a smooth cheesecake batter, all ingredients (eggs, yoghurt) must be at room temperature.
• It’s possible to make the cheesecake ahead of time. Just before serving, refrigerate the mixture.

• Prep Time: 15
• Cook Time: 45
• Category: Dessert

Keywords: cheesecake, Yoghurt