Low-Fat Refined Sugar-Free Cheesecake
This irresistible Low-Fat Refined Sugar-Free Cheesecake is one of the most delightful refined sugar-free desserts you can ever prepare. It consists of a refined sugar-free cookie crust followed by a creamy and smooth yogurt and light cream cheese layer, topped with fresh strawberries and all drizzled with refined sugar-free strawberry sauce.
Ingredients
Cookie Crust
- 7 oz (200g) refined sugar free cookies or graham crackers
- 1/4 cup (60g) melted butter(or coconut oil)
Cream Cheese Filling
- 1 pound (450g) light cream cheese , room temperature
- 1 pound (450g) 2% fat Greek yogurt
- 1/2 cup (150g) honey or maple syrup
- 1/4 tsp (1g) salt
- 3 eggs , room temperature
- lemon zest from 1 lemon
- 2 tsp (10g) vanilla extract
- 2 tbsp (16g) cornstarch
Refined Sugar-Free Strawberry Sauce
- 9 oz (250g) fresh or frozen strawberries
- 1/4 cup (60ml) orange juice
- 2-3 tsp honey, optional
For decoration
Instructions
Prepare the crust.
- Preheat the oven to 350F (180C) and line with parchment paper a 8-inch (20cm) springform pan (with a removable base). Place the refined sugar-free cookies or graham crackers into the bowl of a food processor and crush until crumbs form. Add melted butter or coconut oil and mix until evenly moistened.
- Press the mixture into the bottom of the pan using the back of a spoon.
- Bake for 10-13 minutes. Set aside to cool completely.
- Reduce oven temperature to 300F (150C).
Prepare yogurt cream cheese filling.
- In a large bowl mix the light cream cheese with honey (maple syrup )until smooth. Add salt, lemon zest, vanilla extract and cornstarch and mix until combined.
- Add eggs one at a time until each egg is incorporated. Add yogurt and mix until well combined. Try to not overmix the batter to incorporate as little air as possible.
- Pour the yogurt cream cheese mixture over the prepared crust.
- Bake at 300F (150C) for 1 hour. Turn off the heat and leave it another hour in the oven.
- Remove and run a sharp knife around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight.
Prepare the refined sugar-free strawberry sauce.
- Place strawberries and orange juice into a small saucepan and bring to a boil while stirring constantly. Simmer for about 10-15 minutes or until thickens and remove from heat. Sieve to remove the seeds. Set aside to cool. If it seems it needs more sweetness add 2-3 teaspoons of honey and stir to combine.
- Top the cheesecake with fresh strawberries and serve with strawberry sauce if desired and enjoy!
Video
Nutrition
Serving: 1 serving out of 10Calories: 287kcalCarbohydrates: 36.9gProtein: 11.6gFat: 10.7gSaturated Fat: 5.5gCholesterol: 75mgSugar: 24.8g