A "Heart-Healthy Low-Carb, Low-Fat Cheesecake," designed with healthier ingredients and mindful portion sizes. It uses alternative flours and reduced-fat dairy to minimize the impact on blood sugar and cholesterol.
Cuisine: American (adapted for dietary needs)
Dietary Preferences: Low-Carb, Low-Fat, Heart-Healthy, Gluten-Free (if using gluten-free flour options)
Yields: 10 servings
Prep time: 20 minutes
Cook time: 50-60 minutes
Cooling time: 2-3 hours (room temperature) + 4 hours (refrigeration)
Estimated Nutritional Information (per serving): (These are estimates and can vary based on specific brands and ingredients used. Using a nutrition tracking app like MyFitnessPal is highly recommended for precise calculations.)
* Calories: 180-220
* Protein: 12-15g
* Carbohydrates: 10-15g (Net carbs: 8-12g, depending on sweetener and flour)
* Fat: 8-12g
Ingredients:
For the Crust:
* 1 cup Almond Flour (or a blend of Almond Flour and Coconut Flour - see notes)
* 2 tablespoons Coconut Flour (if not using a blend, increase Almond Flour to 1 1/4 cups)
* 2 tablespoons Monk Fruit sweetener (or your preferred low-carb sweetener, adjust to taste)
* 1/4 teaspoon Salt
* 3 tablespoons Unsweetened Applesauce
* 2 tablespoons Melted Coconut Oil (or unsalted butter, melted)
* 1/2 teaspoon Vanilla Extract
For the Filling:
* 16 oz (2 packages) Reduced-Fat Cream Cheese, softened to room temperature
* 1 cup Nonfat Greek Yogurt, plain
* 1/2 cup Monk Fruit sweetener (or your preferred low-carb sweetener, adjust to taste)
* 2 large Eggs
* 1 teaspoon Vanilla Extract
* 1 tablespoon Lemon Juice
* Zest of 1/2 Lemon (optional, but enhances flavor)
Instructions:
1. Prepare the Crust:
* Preheat Oven: Preheat your oven to 325°F (160°C).
* Combine Dry Ingredients: In a medium bowl, whisk together the almond flour, coconut flour (if using), sweetener, and salt.
* Add Wet Ingredients: Add the applesauce, melted coconut oil (or butter), and vanilla extract to the dry ingredients. Mix well until a slightly crumbly dough forms.
* Press into Pan: Press the crust mixture evenly into the bottom of a 8-inch springform pan. You can use the bottom of a measuring cup to help press it firmly.
* Pre-bake: Bake the crust for 10-12 minutes, or until lightly golden brown. Remove from the oven and let cool slightly while you prepare the filling.
2. Prepare the Filling:
* Cream Cheese Base: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Make sure there are no lumps.
* Add Yogurt and Sweetener: Add the Greek yogurt and sweetener to the cream cheese and beat until well combined and smooth.
* Incorporate Eggs: Beat in the eggs one at a time, mixing well after each addition. Be careful not to overmix at this stage, as overmixing can incorporate too much air and cause the cheesecake to crack.
* Add Flavorings: Stir in the vanilla extract, lemon juice, and lemon zest (if using). Mix until just combined.
3. Assemble and Bake the Cheesecake:
* Pour Filling: Pour the cheesecake filling over the pre-baked crust in the springform pan.
* Water Bath (Recommended): For a creamier cheesecake and to minimize cracking, use a water bath. Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil (double layer). Place the wrapped pan inside a larger baking pan. Pour hot water into the larger pan until it reaches about 1 inch up the sides of the springform pan.
* Bake: Carefully transfer the entire setup (springform pan inside the water bath) to the preheated oven. Bake for 50-60 minutes, or until the edges of the cheesecake are set but the center still has a slight jiggle.
* Turn off Oven and Cool: Turn off the oven and crack the oven door open slightly. Let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracking.
* Cool at Room Temperature: Remove the cheesecake from the oven and water bath (if used). Let it cool completely at room temperature for another 1-2 hours.
* Refrigerate: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set.
4. Serving:
* Release from Pan: Run a thin knife around the edge of the cheesecake to loosen it from the sides of the springform pan. Carefully release the sides of the pan.
* Garnish (Optional): Garnish with fresh berries (strawberries, blueberries, raspberries are great low-carb options), a dusting of unsweetened cocoa powder, or a drizzle of sugar-free chocolate syrup.
* Serve: Slice and serve chilled.
Tips and Notes:
* Flour Alternatives: The combination of almond flour and coconut flour provides a good texture. Coconut flour is very absorbent, so using it alone can result in a dry cheesecake. If you only have almond flour, increase the almond flour to 1 1/4 cups and add an extra tablespoon of melted coconut oil (or butter) to the crust.
* Sweetener: Adjust the amount of sweetener to your taste preference. Erythritol and Monk Fruit are good low-carb options. Stevia can also be used, but use sparingly as it can have a slightly bitter aftertaste for some people.
* Cream Cheese: Make sure the cream cheese is fully softened to room temperature. This will help prevent lumps in the filling.
* Water Bath: While optional, a water bath is highly recommended for a smoother, creamier cheesecake with fewer cracks. If you skip the water bath, reduce the baking time by about 5-10 minutes.
* Cracking: Even with a water bath and gradual cooling, some cracking can still occur. Don't worry too much about it! It won't affect the taste. You can cover any cracks with toppings.
* Storage: Store leftover cheesecake in the refrigerator for up to 5 days.
* Variations:
* Chocolate Cheesecake: Add 2 tablespoons of unsweetened cocoa powder to the filling.
* Lemon Cheesecake: Increase the lemon zest to 1 teaspoon.
* Berry Swirl: Swirl in a sugar-free berry jam or puree into the filling before baking.
Enjoy your delicious and healthier cheesecake! Remember to adjust ingredients and portion sizes to fit your individual dietary needs and preferences.
Comments
Post a Comment