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Cheesecake, ‘Healthy’ Version

There is no restaurant menu without a ‘cheesecake’ or oven that has not seen one inside. Few recipes have as much history as the cheesecake. It is said that it was first unveiled in ancient Greece during the celebration of the 776 BC Olympics, as athletes ate it for its great energy contribution. But we have to skip a few centuries to plant ourselves in the XIX and in the USA, where a milkman invented one of its main ingredients in the version that everyone knows: cream cheese.

And so to this day, in which there are establishments that have become pilgrimage points just to serve them, such as the Bar La Viña (San Sebastián) and its artisan proposal: a kilo of cream cheese, almost half a sugar, a tablespoon of flour, a little cream and about seven eggs are its star ingredients (40 minutes at 210ºC and you have it done).

But no, this is not today’s recipe … The one that follows is a healthier version than this proposal. Yes, it has more ingredients, yes, it probably does not come out as creamy, but it is very good and you can take it without regrets (especially these days when you are sedentary).

Ingredients

  • One egg (medium or large) and 100 grams of egg whites (three egg whites are about 90 grams).
  • 350 grams of cream cheese (can be ‘light’).
  • Greek, natural, or lemon yogurt (the one you like the most or have at home).
  • A teaspoon of vanilla essence (if you have added plain or Greek yogurt, add a little lemon zest).
  • 25 grams of oatmeal and 25 grams of ground almonds (you can buy it now or do it at home with natural almonds).
  • 1/2 teaspoon of yeast
  • About 2.5 ml of liquid sweetener (suitable for cooking)
  • a pinch of salt

ELABORATION

Preheat the oven to around 170ºC.

  1. Grease the mold (better a round-one with a wide surface) with a little oil or butter.
  2. With a stick, mixer beat the egg and the whites for two or three minutes, the time it takes to assemble and have volume.
  3. If you do not have an electric mixer you can do it by hand with some rods, but you will have to have more patience (and skill).
  4. Add the cheese, yogurt, vanilla (and lemon zest, if applicable), sweetener, and beat everything.
  5. Finally, add the flour, yeast, and salt and stir until you get a homogeneous mixture. Pour into the mold and bake about 55 minutes. And as with all biscuits and cakes, do the stick test (or the knife) when you think it is ready: click in the center and if the utensil comes out clean, it is time to remove it. Let cool before eating. You can accompany it with red fruits, nuts, some jam (if it is without sugar, of course).

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