Low Calorie High Protein Cheesecake
Perfectly smooth, creamy and delicious. It is hard to believe this is a low calorie version of a oreo cheesecake.
Equipment
- 1 Stand up mixed with paddle attachment
- 1 Cuisinart Food Processor
- 1 6 inch springform pan
- 1 Baking Sheet
- Parchment paper
- Aluminum foil
Ingredients
CRUST
- 10 oreo cookies
CHEESE BATTER
- 8 oz full fat cream cheese
- 12 oz light farmers cheese
- 3 large eggs
- ½ cup sweetener
- 1 tsp vanilla extract
Yogurt topping
- 7 oz 5% fat Greek yogurt
- ¼ cup sweetener
- 1 tsp vanilla extract
Instructions
CRUST
- Prepare 6 inch springform pan. Line it with parchment paper.
- Prepare the crust by grinding 10 oreo cookies in a food processor.
- Spread it evenly around 6 inch springform pan.
- Bake at 350F (180C) for 10 minutes.
CHEESE BATTER
- Process farmers cheese in a food processor it until smooth.
- To a bowl of a standing mixer add cream cheese and a sweetener.
- Using a paddle attachment cream the cheese until smooth. While mixing add vanilla extract.
- In a separate bowl crack 3 large eggs.
- Transfer the creamed farmers cheese into the cream cheese and mix well.
- Continue mixing while adding one egg at a time, until the batter becomes smooth. It will have a runny consistency.
- Transfer to a springform pan and prepare for the bath.
- Wrap the pan with aluminum foil to prevent any water to get into the pan.
- I also lined the walls with parchment paper so it is easier to remove the cheesecake from the pan later.
- I need a slightly bigger baking pan to place the cheesecake on it.
- The oven is preheated to 325F. Pour boiling water onto the pan.
- Bake for 45 minutes
- Reduce the temperature to 250F and bake for 25 minutes longer.
YOGURT LAYER
- Combine Greek yogurt, ¼ cup of a sweetener, vanilla extract and stir.
- Remove the cheesecake from the oven and carefully spread the yogurt over it. Making sure not to put too much in one spot so it doesn’t sink in. The cheesecake is very light and can easily break at this time. Smooth it evenly, do not press.
- Put the cheesecake back in the oven and bake for additional 20 minutes.
COOLING
- Take it out of the oven and cool for one to two hours.
- Once it is cooled, cover it with the foil and refrigerate for at least 8 hours or overnight.
