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