Decadent Delight: A Healthier Spin on Classic Cheesecake
Are you a cheesecake lover looking for a healthier alternative? Look no further! This recipe offers a simple and healthier twist on the classic cheesecake. It incorporates wholesome ingredients without compromising on the creamy, indulgent taste that we all love in a cheesecake.
The crust is made from almond flour and coconut oil, replacing the traditional graham cracker and butter base. The filling uses low-fat cream cheese and Greek yogurt, providing a rich, tangy flavor while reducing the fat content. Honey is a natural sweetener, making this dessert a guilt-free treat. Whether you're on a health journey or love to experiment with recipes, this healthier cheesecake will satisfy your sweet tooth!
Ingredients
1 1/2 cups of almond flour
1/4 cup of melted coconut oil
2 tablespoons of honey
1/2 teaspoon of salt
For Filling
2 cups of low-fat cream cheese
1/2 cup of Greek yogurt
1/4 cup of honey
2 large eggs
1 teaspoon of vanilla extract
Zest and juice of 1 lemon
Steps
Preheat your oven to 350°F (175°C) and line a 9-inch springform pan with parchment paper.
In a bowl, combine the almond flour, melted coconut oil, honey, and salt. Press this mixture into the bottom of your prepared pan to form the crust.
Bake the crust for about 10 minutes, or until it's lightly golden. Remove from the oven and set aside.
In a large bowl, beat the cream cheese until it's smooth. Add the Greek yogurt, honey, eggs, vanilla extract, lemon zest, and lemon juice. Continue to beat until all the ingredients are well combined and the mixture is smooth.
Pour the cream cheese mixture over the crust in the pan. Smooth the top with a spatula.
Bake for about 50 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside for an hour with the door slightly open. This will help prevent the cheesecake from cracking.
After an hour, remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate it for at least 4 hours, or overnight.
When you're ready to serve, remove the cheesecake from the pan and enjoy!
