Low Calorie Cheesecake
Servings:
This has been added to your mealplan
Ingredients
Instructions
Nutrition
| 1 | Eggs | |
| 1 tsp | Lemon juice | |
| 2 tbsp | Butter | |
| 70 g | Cream cheese | |
| 250 g | Greek yogurt | |
| 70 g | Rich tea biscuits | |
| 50 g | Sugar | |
| .5 tsp | Vanilla extract | |
| 14 g | Flour |
- Pre-heat oven to 180°C (356°F). Meanwhile, melt the butter and crumble the biscuits. To make the crust, mix the cookie crumbs, melted butter and 1/5 of the sugar (or sweetener) until combined. The texture should be crumbly. Transfer the crust to an 8-inch cake tin lined with parchment paper. Bake for 10 minutes then set aside.
- Make the cheesecake filling as the crust cools by combining the egg, cream cheese, yogurt, the rest of the sugar/sweetener, vanilla extract and lemon juice until smooth and well combined. Sift in the flour and mix again until well combined.
- Transfer the batter to the cake tin, preferably straining it in to ensure there are no lumps. Carefully place the cheesecake in the middle shelf of the oven and bake for 45 minutes.
- Remove the cheesecake from the oven and let it cool to room temperature before transferring to the fridge to set for 2-3 hours. Once the cheesecake is set, slice and enjoy!
Fat:
11.8g
Saturates:
6.1g
Sugars:
13.4g
Protein:
6.5g
Carbs:
21.6g
Fiber:
.5g
18%
Calories
21.8%
Carbs
7.6%
Protein
29.5%
Fat
2%
Fiber