So, I’m really not the best at baking but I really try to make an effort because sometimes you just want something for dessert. Who doesn’t like cheesecake though?! I did a few trial and errors to get this one right, and I think I’ve just about gotten it right. So if you’d like to try it, this is what I did.
One thing, I don’t have a proper spring form pan yet, so I just experimented with a pie dish. It worked out pretty well, no need for a spring form pan. But if you have one, then great! And this recipe uses no cane sugar, all substitute.
Ingredients for Crust:
1 cup of crushed graham crackers or 100g crushed digestive biscuits
¼ tsp. cinnamon
1 tbsp. sugar substitute (splenda or something, there are tons out there, make sure you use the ones that are spoon for spoon equal, i.e. Not sweet’n’low)
3 tbsp. melted butter (I used flora, which is margarine with extra heart boosters and helps lower cholesterol, and better than just regular butter)
Ingredients for Pie filling:
400grams (10-12oz) Philadelphia light cream cheese (you could use half non-fat and half light)ROOM TEMPERATURE
½ c sugar substitute (65g)
Very tiny pinch of lemon zest, if you’re not careful it’ll be a lemon cheesecake
1 tsp. good vanilla
3 eggs separated
¼ non-fat Greek yogurt
1 tbsp. sugar additional
To start the crust:
Mix crushed crackers, cinnamon, sugar and butter together until thoroughly incorporated.
Press into a pie dish, and baked at 156C (350F) for 6 minutes.
Take out and let cool. Keep oven on.
For the filling:
Combine cream cheese, sugar, zest, vanilla, 3 egg yolks, and yogurt, and blend until thoroughly mixed.
In another clean bowl beat TWO of the egg whites 2/3rds of the whites, until soft peaks form and add 1 tbsp. sugar.
Fold this into the previous batter gently, and then pour into the pie dish and bake for about 45 minutes until there’s a light golden hue.