‘Low fat’ Philadelphia and other kind of ‘light’ cream cheeses are just still very fat. There are good recipes for lighter cheesecakes using ricotta or Greek yogurt, but I wanted to take it a step further and make a really really lean cheesecake. Of course, no need to say there is no crust for the bottom of the cake: this is lean & mean DIET cheesecake. For people following the Dukan diet, it can be eaten during the first phase of the diet.
– 1 cup of fat free quark (or fat free Greek yogurt)
– 3 tbsp of vanilla whey protein powder
– 2 tbsp of casein protein powder (I used unflavored but use a vanilla flavored powder if you feel the need for added sweetness)
– 1/2 cup of unsweetened almond milk
Mix everything together. The texture of the batter is very creamy thanks to the casein’s “magical creamy effect”.
Put the batter in a mold (I put it in small molds to bake it a bit quicker). Place everything in a bigger pan in a warm water bath. The water bath helps cooking the cheesecake evenly even if you have a small crapy electric oven like me. Bake for 25-30 min at 200-220 degrees Celsius.
This is how the cheesecakes look like when they’re done:
Yes, they look kind of weird. But they’re DIET cheesecakes remember, they’re not supposed to look decadent anyway!
Allow them to cool and put them several hours in the fridge to firm up, otherwise the texture won’t be as firm and “cheesecake-ly” as you like if you’re as impatient as I am after baking things…
Nutrition facts per portion: 131 kcal, 23.5 g protein, 6.5 g carbs, 4.5 g sugar, 1.25 g fat.
A portion is 2 of the cheesecake ‘bars’ on the photo.
I also tried this recipe with a chocolate-flavored casein powder: