Greek Yogurt, Cream Cheese and Wholemeal Biscuit Cheesecake by @helena_pudic

1h10

10 servings

🍪

200 g

Biscuits

🧈

3 tbsp

Almond butter

🍁

2 tbsp

Maple syrup

🥛

50 ml

Milk

🥣

400 g

Greek yogurt

🧀

110 g

Cream cheese

🍋

0.5 tbsp

Lemon juice

🍬

110 g

Erythritol

🧂

Salt

🌽

1

Cornstarch

  1. Mix
    • Biscuits
    • Almond butter
    • Maple syrup

    Mix the biscuit base ingredients together and press into a 20-22 cm diameter tin.

  2. Mix
    • Greek yogurt
    • Lemon juice
    • Cornstarch

    In a blender, mix the Greek yogurt, lemon juice, cornstarch, erythritol and cream cheese.

  3. Pour
    • Biscuits

    Pour the mixture onto the biscuit base.

  4. Bake

    Bake for 50 minutes at 180°C in a preheated oven.

  5. Transfer

    Once cooled to room temperature, transfer to the fridge overnight.

  6. Step

    Run a knife around the edge to separate from the tin, then remove the springform ring.

Greek Yogurt, Cream Cheese and Wholemeal Biscuit Cheesecake by @helena_pudic

1h10

10 servings

🍪

200 g

Biscuits

🧈

3 tbsp

Almond butter

🍁

2 tbsp

Maple syrup

🥛

50 ml

Milk

🥣

400 g

Greek yogurt

🧀

110 g

Cream cheese

🍋

0.5 tbsp

Lemon juice

🍬

110 g

Erythritol

🧂

Salt

🌽

1

Cornstarch

Preparation Steps

  1. Step 1/6

    Mix the biscuit base ingredients together and press into a 20-22 cm diameter tin.

    🍪Biscuits
    🧈Almond butter
    🍁Maple syrup
    🥛Milk
    🥣Mixing bowl
    Spring form tin

  2. Step 2/6

    In a blender, mix the Greek yogurt, lemon juice, cornstarch, erythritol and cream cheese.

    🥣Greek yogurt
    🍋Lemon juice
    🌽Cornstarch
    🍬Erythritol
    🧀Cream cheese
    🧂Salt

  3. Step 3/6

    Pour the mixture onto the biscuit base.

    Spring form tin

  4. Step 4/6

    Bake for 50 minutes at 180°C in a preheated oven.

    Spring form tin

  5. Step 5/6

    Once cooled to room temperature, transfer to the fridge overnight.

  6. Step 6/6

    Run a knife around the edge to separate from the tin, then remove the springform ring.

    🔪Knife
    Spring form tin

Composition

Ingredients

Types

Grains, Nuts, Sweeteners, Dairy, Fruits, Spices

Ingredients

Biscuits, Almond butter, Maple syrup, Milk, Greek yogurt, Cream cheese, Lemon juice, Erythritol, Salt, Cornstarch

Notes

Biscuits (wholemeal), Almond butter (or other nut butter), Milk (plant-based used), Erythritol (about 70 g of white sugar if substituting), Cornstarch (1 spoon)

Allergens

Gluten, Tree nuts, Milk

Dietetics

Dietary regimen

Pescatarian, Low-Calorie, Low Carb, Vegetarian

Calories

190 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 14g, Fat: 11g, Fiber: 1g, Sugars: 5g

Nutritional Information

Minerals

Calcium: 110mg, Sodium: 160mg, Potassium: 150mg

Vitamins

Vitamin A: 90mcg, Vitamin B12: 0.4mcg, Vitamin D: 0.2mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

50 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

Mixing bowl, Spring form tin, Knife, Spoon

Appliances

Blender, Oven, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Everyday, Afternoon Snack

Origin

Source

Platform

instagram

Original Creator

@helena_pudic

Origin

Cuisine

Balkan

Geographic

Croatia, Europe

Various

Aspect

Texture

Creamy, Smooth, Dense

Flavors

Tangy, Sweet, Citrusy, Creamy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 4-5 days (store covered in the baking tin or an airtight container,keep refrigerated), freezer : 1 month (wrap tightly or store in an airtight container,thaw overnight in the fridge before serving)