Baked yogurt cheesecake
- Published: 31 Jan 10
- Updated: 18 Mar 24
Cheesecakes aren’t usually considered a healthy dessert, but this Greek baked yogurt version is lower in calories and fat than most others.
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Serves 8
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Takes 25 minutes to make, 45 minutes to cook, plus overnight straining and cooling
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Ingredients
- 500g 1.5-per-cent-fat cottage cheese
- 500ml fat-free Greek yogurt
- 4 tbsp runny honey, plus 8 tsp for drizzling
- 1 large free-range egg
- 1 tbsp cornflour
- 1 tsp vanilla extract
- 40g toasted walnut pieces, roughly chopped
For the base
- 50g reduced-fat wheatmeal biscuits, crushed
- 50g Grape-Nuts
- ½ tsp ground cinnamon
- 30g extra-light low-fat spread, melted
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Method
- For the cheesecake filling, put the cottage cheese into a food processor and blend until smooth. Stir in the yogurt and spoon the mixture into a muslin-lined sieve set over a bowl. Cover with cling film and leave in the fridge for 24 hours to drain away the excess liquid.
- Next day, preheat the oven to 160°C/fan140°C/gas 3. For the base, mix all the ingredients together and press into a lightly greased 18cm round loose-bottomed tin. Set aside.
- Tip the yogurt mixture into a clean bowl, discarding the liquid. Beat in the honey, egg, cornflour and vanilla. Pour onto the base and bake in the middle of the oven for 45 minutes until the edges are set but the centre is still slightly wobbly. Turn off the oven, leave the door ajar and allow the cheesecake to cool inside.
- Carefully remove the cheesecake from the tin. Sprinkle with the toasted walnuts, drizzle with honey, cut into wedges, then serve.
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- Recipe from February 2010 Issue
Nutrition
Nutrition: per serving
- Calories
- 248kcals
- Fat
- 9.1g (2.8g saturated)
- Protein
- 16.9g
- Carbohydrates
- 25.4g (11.8g sugars)
- Salt
- 0.7g
delicious. tips
Certain cultures in yogurt may also help to boost immunity and keep the digestive system healthy by increasing helpful bacteria in the gut.
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The recipe worked well, a firm mixture with a cheesecake-like texture that looked fine on the plate.
But it wasn’t very popular – children didn’t like it and adults politely ate it but nobody wanted any more. I think if I make cheesecake in future it will be the regular sort, and if necessary make the first part of the meal lighter to compensate.