I decided to go out on a limb and made a cake, a cheesecake to be exact.  This is exciting stuff as I’d happily admit that making desserts is not one of my strengths.  The combination of my lack of ability to follow a recipe and in general lack of practice of making desserts does not usually equal success.  I’d only attempted a cheesecake once before and it was a complete flop!  Blindly optimistic, I decided to not only attempt a cheesecake again but to make it a healthier version too.

A standard slice of cheesecake can easily contain 25 to 45 grams of fat (of which about 75% is saturated) and anywhere from 1600 to 2800 kilojoules.  The below recipe contains only 8 grams of fat and about 1100 kilojoules.  And yes, it’s still a standard serve size!

Was this cheesecake a complete flop too?  Go figure but it worked a treat and I’m absolutely chuffed to share it with you.  It is delightfully delicious; equally light and delicious.  For the true cheesecake fans, do note that it doesn’t contain a biscuit base so you may feel better if you compare it to perhaps a crème caramel.  ‘Cheesecake’ is back on the menu at home (sometimes)!   Next time, I’ll try to reduce the added sugar content as well!

De-light-fully delicious cheesecake

Serves 6

Ingredients

500 grams Jalna Greek low fat yoghurt

200 grams light cream cheese

165 grams (3/4 cup) brown sugar

1 teaspoon vanilla extract

4 eggs

1 tablespoon cornflour

1 teaspoon ground cinnamon

Coulis/extra pretty things to serve (optional):

3 tablespoons port

3 tablespoons raspberry jam

Dark chocolate, finely grated (I used coffee infused dark chocolate)

Mint leaves

Steps

• Preheat oven to 160°C
• Line the base and sides of a 20 cm cake pan with baking paper greased with canola oil spray (Note:  I didn’t use a springform cake pan as they have leaked too many times on me before!  Rather I decided to create my own ‘sling’ by crossing two additional strips of baking paper and placing these underneath the standard baking paper lining)
• Using an electric beater, beat the yoghurt until smooth in a large bowl
• Add cream cheese, brown sugar and vanilla extract, and beat well
• Add the eggs one at a time, beating well after each egg
• Stir in cornflour and cinnamon
• Pour mixture into cake pan and bake until it is just set in the centre (about 45 minutes)
• Allow cheese to cool and then put in the fridge (I only put it in the fridge for an hour but an extra hour would be better to allow it to firm further)
• To make coulis, heat port and jam over low heat for about 5 minutes, stirring occasionally, then cool
• Serve cheesecake slice with coulis, then finish with chocolate and mint leaves

Per Serve (including coulis and extra pretty things!)

1143 kJ, protein 8.6 g, total fat 8.2 g, sat fat 4.8 g, carbs 37 g (sugars 35 g)