Low Fat Vanilla Cheesecake Recipe

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In a reLow Fat Vanilla Cheesecakecent post we spoke about controlling our cravings in an attempt to avoid relapse whilst dieting; and in doing so, creating effective, low fat substitutes is important. One of the core cravings we spoke about was sweets, and everyone’s favourite post-dinner craving.. cheesecake! This isn’t what we referred to as a ‘cheat meal’, more so a ‘treat meal’, a healthier alternative to an otherwise unhealthy dish. Whilst traditional cheesecake is loaded with processed sugar and unhealthy ingredients, we have created the perfect substitute which not only tastes great, but will satisfy those nasty cravings!
lowfatvanillacheesecake

The Base
We’re moving away from the typical crushed biscuit base (packed full of butter and sugar), and opting for a healthier fat option in pecans and almonds, use half a cup of each, along with one and a half cups of oats, half a cup of brown sugar and a teaspoon of cinnamon – blend in a food processor until powder-like. Whilst the base doesn’t quite resemble a cheesecake right now, our final ingredient will help create the authentic cheesecake crust – two tablespoons of canola butter; which we will melt slowly over a low heat into a liquid. Finally, add the now melted butter slowly to the powder mixture in a small bowl, and fold until the two have combined well.

Baking Tray
Now that our base is ready, we can place it in a baking tray. A six to eight inch springform baking pan is perfectly adequate, otherwise, even a miniature cheesecake tray will work fine – just ensure you grease the pan to ensure the mixture doesn’t stick; flatten the crust evenly with a spatula. Place in an oven at 180 degrees Celsius for ten minutes.

Low Fat Vanilla Cheesecake

The ‘Cheese’
We’ll begin by adding 400g of ricotta cheese to a blender, along with 225g of Philadelphia cheese, 1/2 cup of sour cream, 1/3 cup of stevia or splenda (keep in mind these are artificial sweeteners, so use sparingly), two tablespoons of liquid egg whites, two tablespoons of plain flour, two scoops of vanilla protein and a cap full of vanilla essence – blend until smooth.

Combing the Elements
Remove the now baked cheesecake base from the oven, and pour the creamy mixture into the baking pan, once again spread evenly with a spatula. Place back into the over at 160 degrees Celsius for 45 minutes or until firmly set. Once removed from the oven, allow to rest for 20 minutes then place in the fridge for a further four to six hours.

Our healthy low fat vanilla cheesecake is the perfect sweet substitute to chocolates and high fat buttery pastry items, the ideal craving quencher – add fresh fruit of your choice for a dose of antioxidants – give it a go!

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