‘Have your cake and eat it’ cheese cake.

Stories & Pictures | May 20, 2013 | By

 

I have to confess to you that I did not expect this to work today. When it did I felt I needed to share it with the world.. well maybe not the world just those who are constantly looking for delicious yet healthy foods.  It is a cheese cake minus the butter, full fat cream cheese and eggs. After gobbling two mini ones down, as I needed to test one and photograph the other, they do feel light….  . I must warn though that because I did not use any butter in the digestive base, it does cumble quickly but who cares right? Also it must be served immediately after chilling and not left at room temperature. Do you ever just want to have your cake and eat it too?

img_0978 img_0973 img_0974 img_0975

Ingredients

  • 150g of digestive biscuits
  • 100 g low fat philadelphia cheese
  • 50 g zero fat Total Greek Yoghurt Strained
  • Juice of half a lemon
  • 2 tsp lemon zest
  • 1 packet lemon crystals Jello (I used 85g Jelly vegetarian lemon falvored crystals)
  • 3 tablespoons icing sugar
  • 15 strawberries halved and quartered, macerated in juice of another half  a lemon and 1.5 tablespoon castor sugar

Method

I used an 8-10 cm fluted loose bottomed individual mini tins. Basically the jelly will hold the cream cheese mixture together. It it important that you strain the yoghurt to make it less water on the base of the biscuits. Follow the instruction on the jelly packet, making surr you refrigerate once cooled down. Keep in the fridge over night or 3/4 hours.
Place the biscuits in a plastic bag and beat with a wooden spoon. I simple pressed the biscuits carefully into the mold, constantly pressing the sides and middle part. Place in the refrigerator over night or for 1 hour.
Add the lemon juice and sugar to the cut strawberries and leave to macerate in the fridge for an hour.
With an electric mixer mix the strained yoghurt, the cream cheese, the zest, juice, sugar and Jelly for 5 minutes until everything is
smooth. Place on top of the biscuit base and return to the fridge for 4 hours. Once set, very carefully lossen the fluted base out of the mold. Keep the metal base undearneath and serve with the strawberries and juice. Bon Appetite

img_0972

Tags: ,

Comments

  1. Leave a Reply

    Reema
    May 20, 2013

    Lara ,…may I commend you on such an achievement! That cheesecake looks like its loaded with all the naughtiness the baking industry has to offer …and with such light ingredients…it looks divine:)

  2. Leave a Reply

    Kathy
    May 20, 2013

    Mabruk! This looks very nice and practical – and prob taste very nice. From the photo it looks like a high proportion of crust to the filling. If I try it, I will experiment with making the base less thick and leaving more room for filling. I would have to alter the proportions of ingredients, too.

  3. Leave a Reply

    Da Husband
    May 21, 2013

    I really was not that excited when I heard that there is a strawberry cheesecake without the butter, milk or cheese, but when I tried it …I simply gobbled it – Yummmy

  4. Leave a Reply

    Kitchen Butterfly
    May 30, 2013

    I love the creamy filling, being a fan of thick yogurts. And I love the jello in the mix – both for its flavour and its aim to hold the creamy together. What a delightful idea

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>