Guilt Free Cheesecake!

Guilt free cheesecake!

Guilt free cheesecake!

Quiz time! When is a cheesecake not a cheesecake? Is it when it doesn’t contain cheese, or is it when it doesn’t taste like cheesecake? Our family loves cheesecake and I’ve made quite a few of them over the years. This one contains no cream cheese yet nobody in our family initially knew that, because it tastes exactly like cheesecake. It has that same great flavor, same mouth watering appearance, same texture but without all the calories from cream cheese. It can also be made gluten free!

Guilt Free Cheesecake!
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Dessert
Serves: 8+

Ingredients
For the cheesecake
  • 500ml Greek plain yogurt (a little bit over 2 cups)
  • 1 vanilla pudding (choose the kind used for pie fillings that you need to cook)
  • 3 eggs, separated
  • 1 teaspoon Kirkland pure vanilla extract
For the crust
  • ½ cup almond flour
  • ¾ cup gluten free flour
  • ½ cup icing sugar
  • ½ teaspoon Kirkland pure vanilla
  • 1 small egg or half of a large one (whip it and use half if you have very large eggs)
  • 100g butter (approximately 7 tablespoons)
For the topping
  • a fruit pie filling (I used my homemade sour cherry pie filling)

Instructions
For the cheesecake batter
  1. Into two bowls separate the eggs into whites and yolks. In the bowl with the yolks mix in the yogurt, pudding and vanilla.
  2. Whip the egg whites with an electric mixer until peaks begin to form. Then fold them with a spoon, very gently, into the cheesecake batter.
For the crust
  1. Pre-heat oven to 380F.
  2. Mix the crust ingredients together in a bowl. The resulting crust mix shouldn’t stick to your hands and you should easily be able to form it into a ball. If it is too sticky add more flour.
  3. Wrap the crust ball in plastic wrap and put it in the fridge for 30 minutes.
  4. After that time, press the dough out into a spring form pan that has been covered with parchment paper. Prick the crust with a fork in multiple places to prevent it from rising.
  5. Bake the crust for 10-15 minutes or until the crust is just starting to turn golden color.
  6. Remove the crust from the oven and allow it to cool slightly. (It can still stay warm, just not hot.)
For the cheesecake
  1. Reduce oven heat to 330F.
  2. Pour the cheesecake batter onto the crust in the pan.
  3. Bake the cheesecake in a water bath for approximately 1 hour to 1 hour 30 minutes. The total time will depend on the size and depth of the pan you’re using. To test if it is done, gently shake the cake – no part of the cake should wobble. (indicating it is still liquid)
  4. When you see the cheesecake is done, turn off the oven, open the door and allow it to cool slowly. If you don’t do this it will collapse.
  5. Place the cheesecake in the fridge to cool.
  6. When you are ready, slice the cheesecake and then top with your pie filling.

Guilt free cheesecake!

Guilt free cheesecake!