June 24, 2016 by Kayla Kulik
Anyone who knows me personally knows that I have the biggest sweet tooth in the world! Cake, cookies, and any other baked goods; you name it, I’ll probably fall in love.
The average cheesecake generally includes a crust, a cream cheese filling, and any topping of your liking. However, I was thinking to myself ‘What can I do to ensure that you can enjoy a piece of cheesecake without having a trail of guilt behind you?’
I figured, why not remove the crust if we are trying to reach a healthier recipe? That’s already extra graham crackers, butter, sugar, and eggs taken out! If everyone knows the famous cheesecake for it’s creamy, smooth filling, why not just focus on making the best crustless cheesecake and have room for a great, healthy topping?
Speaking of that topping, look how yummy it looks. The best part is, it’s super healthy for you!
For this cheesecake, I felt that greek yogurt would definitely have to be the”icing.” The creamy, smooth consistency gives the cake a nice moisture in taste and adds a great deal of flexibility in deciding what type of flavor you’d like to have (adding different ingredients such as vanilla, cinnamon, honey, etc. can make plain yogurt not so plain!).
My absolute favorite touch for this cheesecake was adding my favorite berries with benefits that make your body insanely happy.
Strawberry: approx. 5o mg of Vitamin C per 8 berries (boosts immunity, great for eye health, whiten teeth, protect the heart)
Blueberry: Fiber, Vitamin A, C; 1 cup (healthy digestion, bone health, brain health)
Blackberry: Bioflavonoids, Vitamin C; 1 cup (oral hygiene, aid diarrhea, prevent wrinkles)
Also, the Fourth of July is coming up tomorrow! Red strawberries, bright blue blueberries, and white greek yogurt icing; I’m sure your guests would be very happy to hear that your cheesecake is healthy and so yummy while they indulged in the long weekend.
What I’ve made is a lite crustless lemon cheesecake topped with greek yogurt and fresh organic berries:
Ingredients: *ALL INGREDIENTS MUST BE ROOM TEMPERATURE
2 (8 oz) fat-free cream cheese blocks
1/2 cup of granulated sugar (you may use brown sugar and other healthier, but for presentation, I’d suggested
regular white sugar)
2 tsp cornstarch (needed for thickness)
1 tsp vanilla extract
1-2 tbsp/ 1-2 tsp lemon juice (*optional and depends on your liking)
1 large-x large egg white
Preferred greek yogurt (I always choose Chobani plain, for the reason that I don’t really like the great amount of sugar in the fruit flavored ones. Instead, I add all the natural ingredients I want to make the taste I specifically aim for).
2 tbsp maple syrup/honey/agave
1 tsp vanilla extract
1 bowl of your desired berries/fruits
Preheat the oven to 300°F (150°C)
Beat in the filling ingredients with a whisk or an electric mixer on medium speed in this order (sugar and eggs until smooth > eggs, cornstarch > vanilla and lemon). Pour mixture into a baking pan. Bake for approx. 28-30 minutes.
While the cheesecake is baking, make the topping mixture. In a medium bowl, put in your yogurt, maple syrup, and vanilla in, and mix thoroughly until all ingredients are incorporated. Add more or put in less depending on your liking.
Remove and cool completely at room temperature before wrapping with aluminum/plastic foil. Chill in the fridge for at least 3-4 hours.
Spread the topping all over the top of the cheesecake and decorate with your berries. Try your best to make it as symmetrical as you can, since this will help you in the next step and will create a pleasing look for guests!
For the ‘mini’ effect, cut the cheesecake with two lines going down horizontally and two lines vertically. You should be able to have 6 cheesecake squares when you are done.
Enjoy the long weekend!