My “healthy-girl” cheesecake recipe

It’s been a fortnight two weeks since I’ve been craving cheesecake. A nice big slice of yummy cheesecake. My craving definitely explains why I’ve been to Panera Bread just about every morning this week to order a bagel with plain cream cheese. Or maybe it’s because I miss my hometown and all the delightful foods — cheesecake of course —  New York has to offer.


Cheesecake is so rich, creamy and satisfying. But it’s also loaded with fat and calories. So to please my taste buds and my waistline, I decided to make a healthier version of the popular dessert. Instead of using a graham cracker crust I used roasted almonds, Greek yogurt in place of sour cream, and reduced-fat cream cheese. I also opted for single-serve portions instead of the standard 9-inch cake. MMMM!


For the cheesecake (adapted from Martha Stewart)

  • 8 ounces reduced-fat cream cheese, room temperature
  • 1/2 cup sugar
  • 3 large eggs, room temperature
  • (1/2 cup) FAGE plain Greek yogurt
  • 1 tablespoon fresh lemon juice
  • Salt

For the crust (adapted from King Arthur Flour)

  • 1 cup all-purpose flour
  • 1/3 cup if almonds, ground in a food processor
  • 2 tablespoons brown sugar
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, cold

Set your oven to 425 degrees while you mix all the ingredients for the crust in a food processor. I grounded the almonds first and then added in the remaining items until they were at a consistency I could firmly pinch together with my fingers. Then I filled the baking containers with 1/2 inch of that crust mixture and baked for 18-20 minutes. You can use ramekins, but I made my own baking cups by cutting parchment paper into strips, wrapping them around a can and stapling them together. That idea came from Savory Reviews.

For the cheesecake I beat the cream cheese with a mixer on medium speed until smooth, added sugar and beat on medium speed for 3 minutes more. I then reduced the speed to low while I added eggs, 1 at a time, beating well after each addition. I then raised speed to medium, dumped in the yogurt,  lemon juice, and 1/4 teaspoon salt. Then I beat for 3 minutes and divided the batter into the baking containers and cooked for 25 minutes. Let the cheesecakes cool for 30 minutes and then refrigerate until you are ready to serve.

About these ads

4 responses to “My “healthy-girl” cheesecake recipe

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s