Let’s be frank, who doesn’t love cheesecake!? It’s so annoying to sit in a restaurant and observe the dessert menu, when I see this pretty queen of desserts. My mouth literally starts watering, but being a weight watcher for nearly 6 years, I pretty much rejected this tasty dessert from my healthy regime. Then, one day in the gourmet store I came across a delicious, low carb cheesecake that I fell in love with it. Wondering how I could make one myself, I decided to give it a try and it was the best thing I’ve ever made. I was able to cut a sufficient amount of carbs while preparing this cheesecake and I promise you the taste of it is delicious. It’s light and fluffy, yet still creamy and delicious. The ideal treat for all cheesecake lovers who are watching their waistline. Next time you are in need of a good, low calorie, sweet treat recipe, give this cheesecake a try!
We all deserve to indulge ourselves every now and then. Indulging on this delicious queen of desserts will definitely help your appetite when you’re craving something sweet. Just be careful, there’s no guarantee that you’ll stay satisfied after the first piece, you might want one more, and maybe one more…..But after making this cheesecake being naughty for a day, is totally allowed. Just remember, balance is your friend, even if it tends to annoy you!
The prep time for this cheesecake is around 40 minutes, 10 minutes for the crust, and 30 minutes for the rest of it.
- 10 Belvita biscuits (lightly sweetened crunchy biscuits)
- 3 tbsp Quinoa milk
- 2 tbsp Coconut oil
- 400gr fat free cream cheese
- 100gr fat free cottage cheese
- 1 tsp honey
- 2 eggs
- 1 cup of raspberries
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- Preheat the oven to 175 celsius degrees.
- To make the crust,
- Place the crust in a cheesecake pan and spread evenly. Bake for about 10-12 minutes, until barely golden. Let it cool at least 10 minutes.
- Meanwhile, beat the cream cheese, cottage cheese, honey and eggs together until fluffy.
- Pour the filling into the pan over the crust. Smooth the top with a spatula.
- Bake for about 30-40 minutes.
- Remove the cheesecake from the oven(don’t remove the springform edge yet). Cool in the pan to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set.
- Serve with fresh raspberry sauce (optional). (Stir together 1 cup of raspberries, water and lemon juice. Heat the mixture to boiling, stir often. Reduce heat and add vanilla extract)