Gut-friendly Greek yoghurt cheesecake

Nutrition content per serve*

Energy: 192 calories (833 kJ) | Protein: 9.6g | Carb: 4.0g | Sugar: 3.7g | Total fat: 14.9g | Sat fat: 4.4g | Fibre: 3.1g | Sodium: 205mg | Serves: 16 |Total time: 10 hours

Ingredients

 Pecan crust

• 1/3 cup butter, melted
• 1 cup pecans, ground until fine
• 1 cup almond flour
• 1/3 cup natural sweetener (or honey)
• 2 tsp cinnamon
• Pinch of salt
  

Cheesecake filling

• 450g low-fat cream cheese, room temperature
• 500g plain Greek yoghurt, room temperature 
• 1 cup natural sweetener (or honey)
• 3 large eggs, room temperature
• 2 tsp lemon juice
• 1 tsp vanilla extract
• Pinch of salt
  

Berry compote

• 1 cup berries of your choice (e.g. strawberries, blueberries, raspberries, blackberries)
• 2 tbsp lemon juice
• ½ tbsp chia seeds
  

Method:

1. Preheat oven to 160°C fan forced and line a 23cm pan with foil or baking paper.
2. Prepare a water bath by pouring 2.5cm of hot water into a roasting pan.
3. To make the pecan crust, combine crust ingredients in a medium bowl then pour into the pan. Press the crust down evenly with the back of a measuring cup so it’s just over halfway up the sides of the pan.
4. Bake for 8 minutes or until it appears dry, not glossy.
5. Remove from the oven, use a spoon to smooth any holes/cracks, and let it sit on a cooling rack for 15 minutes while you prepare the filling.
6. To make the cheesecake filling, use an electric hand-mixer to beat the cream cheese for 2 minutes until smooth.
7. Add in Greek yoghurt, sweetener, lemon juice and vanilla, beating again until completely smooth.
8. Add in eggs, one at a time, mixing on low-medium speed. Don’t overmix - stop as soon as last egg is incorporated.
9. Pour cheesecake filling onto pecan crust (which has cooled for 15 minutes), then place the pan in the water bath.
10. Carefully transfer to the oven and bake for 45-55 minutes or until the middle has just set (it should jiggle slightly but look firm).
11. Turn off the oven, crack the door, and allow cheesecake to cool in the oven for 1 hour.
12. After 1 hour, cover and transfer the cheesecake pan to the fridge to chill for 8 hours or overnight.
13. To make the berry compote, place the berries and lemon juice in a small saucepan. Bring to a simmer and cook for about 10-15 minutes.
14. Remove from the heat and stir in chia seeds to thicken.
15. After the cheesecake has chilled for at least 8 hours, run a knife between the cheesecake and springform pan and carefully remove the cheesecake.
16. Slice the cheesecake with a sharp knife and serve with berry compote. Enjoy!

Why it’s good for you:

• Traditional cheesecakes are often packed with sugar and lacking in protein and fibre. This healthier alternative has no added sugar and is higher in protein, fibre, and probiotics for a healthy gut.

All information contained in this recipe has been prepared by CBHS health professionals and is intended for general information purposes only. The information provided should not be relied upon as medical advice and does not supersede or replace a consultation with a suitably qualified healthcare professional.

* Approximate values from Xyris Foodworks software