This is a basic cheesecake recipe and is then easily adaptable to suit your individual flavours, toppings and alike you may want to add. This will give you a basic non biscuit base and a fluffy dense moist cheesecake mixture!
What you'll need!
300g chobani 0% fat greek yoghurt (or similar)
200g low fat cream cheese
100g egg whites (not from a carton)
50g oats
20g buckwheat flour (any type will do)
1/2 tspn vanilla essence
1/2 tspn baking powder
1/4 tspn cream of tartar
150ml boiling water
Method
Step 1- Blend oats to a fine powder and combine with flour and baking powder. Add the boiling water and continue to blend in mixer until a thick consistency is achieved. At this stage you can add sweetener, cinnamon or whatever flavours you would like your base to take on.
Step 2- Spread evenly on the base of a lined spring form tin and bake for approx 20min at 180 degrees. (Wrapping the tin in aluminium foil at this stage will ensure it is water tight for baking in a water bath later) While baking separate the egg whites and allow to reach room temperature before beating.
Step 3- Mix greek yogurt, cream cheese and vanilla essence together in a large bowl. At this stage you can add things just as lime zest, lemon juice for a citrus flavor cheesecake, or a shot of espresso for a mocha style cheesecake, options are endless.
Step 4- Begin to beat your egg whites to form stiff peaks, once they begin to form a froth add the cream of tartar and beat until consistency is achieved. Fold egg whites into the cream cheese mixture and pour on top on the cooked base.
Step 5- Have a large dish in the bottom of the oven filed with water and place the wrapped cake tin inside (water bath) and bake for 50min at 170 degrees. After 50min turn oven off and allow it to slowly cool for an additional 2 hours inside the oven, transfer to fridge overnight for best result!
Hope this sounds easy enough and you have as much success with the recipe as I regularly do! If you have any questions hit me up on instagram as I'm always happy to help! @love_lifting
Macros for whole cake.
780cals - 71P/67C/14F
780cals - 71P/67C/14F
ENJOY!
