Without wanting to fool anyone, it is possible to make a cheesecake or cheesecake in « fitness » version, healthier than traditional. In this case, more than a light version we will focus on enhancing the most nutritious ingredients, so that it is not a simple dessert of empty calories.
The first thing is to find a good quality cream cheese, the base of this cake. We already know that whole dairy products have a perfect place in a balanced diet, and that their fat is not bad by itself. In the market there is a wide range of creamy cheeses to choose from, and thus choose those that are only made with milk, cream and ferments (in addition to salt and some possible preservative), without starches, starches or jellies.
If we are worried about fat, we can choose lighter skim versions or a fresh cheese, well drained from the whey, although it will affect the final consistency a bit. It is best to read the labels to buy ingredients and nutritional composition well, there are even products without lactose.
Unless we are already used to not using any type of sweetener in desserts, we can easily give it a sweet taste with a liquid sweetener, already very common in any supermarket. They indicate on the packaging if they are suitable for cooking or heating, and also provide guidance measures as to their equivalence with sugar.
I recommend, in any case, use a small amount to give more prominence to the mixture of cheese and yogurt, the taste of vanilla – or lemon, if we like it more -, and the fresh fruit that we can serve with the cake; in this case, ripe blackberries crushed in their own juices and cooked with a little orange juice.
Preheat the oven to 170ºC and prepare a removable round bottom mold, about 18-20 cm in diameter. Cover the bottom with sulfurized paper, letting it protrude to « hook » it when closing the mold, and grease the edges with oil or butter.
Beat the egg with the egg whites with a whisk until it froths and has volume, couple of minutes. Add cheese and yogurt drained from the liquid they usually carry. Also pour the vanilla or lemon, the sweetener (if used) and beat a little more until incorporated.
Add the flours, yeast and salt, and beat at low speed until no dry lumps and let’s have a homogeneous, liquid and somewhat thick mass. Pour the mold carefully and bake for about 50-55 minutes.
It will depend on the type of mold and oven, so it should be monitored When it has been half an hour. Turn the pan halfway to brown evenly. You will be ready when you prick the center with a toothpick.
Leave cool completely on a rack before unmolding very carefully. It will be much better if left to cool in the fridge for a couple of hours.
With what to accompany the cheesecake fitness
Served fresh, but not frozen directly from the refrigerator, this fitness cheesecake It is a good dessert to prepare from time to time and serve with seasonal fruit to our liking. They are very good berries or berries, and also a compote of citrus or homemade jam without sugar.
Although it is a healthier version than the traditional one, it is still a dessert of occasional consumption and in moderate portions, according to the needs and circumstances of each one.
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