Healthier Cheesecake Recipe | Low Calorie Cake
If you are looking for a healthy and low-calorie cheesecake, this is exactly the recipe for you need. Sugar free and high protein cheesecake that anyone cake make at home. Whether you’re on a diet, or you just want something healthier, this cake is a game changer.
Healthier Cheesecake Recipe | Low Calorie Cake
Ingredients
For the gelatin:
- 2 tablespoons 18g Gelatin powder
- â…“ cup + 1 tablespoon 90ml Milk
For the cheese mixture:
- 2 Eggs
- â…“ cup 30g Cornstarch
- 1¾ cups 420ml Milk
- 1 teaspoon Vanilla bean paste
- â…“ cup 115g Honey *or any other sweetener
- 3 cups 675g Low fat-High protein cheese *read notes
- Farmers cheese/cottage cheese/white cheese/cream cheese
- Orange zest
Instructions
- DIRECTIONS
- Prepare 18cm (7-inch) cake ring. Line the ring with cake collar. Set aside.
- In a small bowl place gelatin, add milk, mix and allow to bloom for 10-15 minutes.
- Meanwhile make the cream: in a saucepan, place eggs, cornstarch and 1/4 cup (60ml) milk. Whisk until smooth and no lumps. Add the remaining 1 3/4 cups of milk and mix well.
- Place the saucepan over the stove and heat over low heat, while constantly whisking until thickens, it takes about 5-7 minutes. When thickens, remove from heat and add honey and vanilla bean paste. Mix until incorporated.
- Add the cheese and mix until well combined and smooth.
- Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cake mixture into the dissolved gelatin and stir until combined. Pour back to the cake mixture and mix until combined.
- Pour the mixture into prepared cake ring and refrigerate for at least 6 hours or overnight.
- Release from the ring/pan and decorate with fresh fruits.
WHAT KING OF CHEESE WE CAN USE? In this cake I used 3% farmer's cheese. I know farmer's cheese is not popular in some countries, so here is a list of cheese that will work: Ricotta cheese, cottage cheese (blended and drained), low fat cream cheese, white cheese or any other soft/semi soft cheese with low fat content and high protein. WHAT CAN WE USE INSTEAD OF HONEY? The beauty of this recipe is that you can use any sweetener that you like. Such as: maple syrup, agave syrup, date syrup or sugar substitutes such as stevia. HOW LONG CAN WE STORE THE CAKE? The cake can be stored in an airtight container, in the fridge up to 5-6 days. Or in the freezer for a several months.Using Honey (whole cake/one serving) Using Sugar Substitute (stevia) (whole cake/one serving) Protein: 138g/17.25g Protein: 138g/17.25g Carbs: 156g/19.5g Carbs: 74/9.25g Fat: 34g/4.25g Fat: 34g/4.25g Total calories: 1482/185.25 Total calories: 1154/144 - It also depends on the cheese you use; I used 3% farmer's cheese.
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