You know how you sometimes need a dessert that no one suspects is good for them? This cheesecake is beautiful, tastes great, and is healthy to boot.
Made with non-fat Greek yogurt and ricotta cheese, this recipe is really easy and tastes great! With 30% protein, it will provide more satiety than your average fat and carb bomb version.
The majority of the energy in this recipe comes from the almonds, which provide monounsaturated fat, glycine, vitamin E and a range of minerals. Low-fat milk provides some more protein along with calcium, potassium, zinc and vitamins B2 and B12.
Scorecard
- Diet Quality Score = 64%
- Satiety Index Score = 47%
- Protein % = 30%
- P:E ratio = 0.8
Macros
One serve provides 150 calories, 11 g protein, 9 g fat, 4 g net carbs and P:E = 0.8.
Micros
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
Ingredients
SERVES 8
Crust Ingredients:
- 3/4 cup skinless almonds or almond flour
- 1/4 cup oat fibre
- 3 tablespoons sweetener
- Pinch of kosher salt
- 1 large egg yolk – save egg white for filling
- 2 tablespoons unsalted butter, melted and cooled
- 1/2 teaspoon vanilla extract
Filling
- 8-ounces Greek yogurt
- 3/4 cup sweetener of choice
- 1/4 teaspoon kosher salt
- 4 cups ricotta
- 2 large eggs plus one egg white
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 tablespoon coconut flour
Topping
- 2 cups fresh raspberries or blueberries
Directions
- Preheat the oven to 325o F (160o C).
- Whir crust ingredients in the food processor until crumbled
- Press into a springform pan using a metal measuring cup.
- Bake crust for 12 minutes. Cool 20 minutes.
- Whir filling Ingredients in the food processor until smooth.
- Pour on top of the crust layer.
- Bake 50 minutes.
- Cool for 8 hours in the fridge.
- Remove cheesecake from the springform pan. Loosen the edges with a knife first, or it sticks.
- Top with raspberries or blueberries once cool (or your favourite fruit).
FAQ
Some people use a water bath. Are you worried about the top cracking?
- Not really; the fruit will cover the entire top. I’m just happy I made a cheesecake.
How big is your springform pan?
- It is a 9-inch nonstick springform pan purchased on Amazon
Are you concerned about the fat in the almonds?
- No, it’s up to you if you want to incorporate almonds into your diet
Which brand of sweetener did you use?
- Allulose – ordered from Amazon.
Do you know the nutritional breakdown?
- The breakdown is dependent upon serving size and ingredients used. Enter the recipe and serving sizes into Cronometer and see what you think.
Will ____ work in this recipe?
- This is the first time I have made this dessert and my second cheesecake ever. I can tell you it’s good.
More
- Want more amazing recipes like this that focus on satiety (feeling fuller for longer with less calories/energy) and the critical nutrients you’re probably missing? Check out our NutriBooster recipe books (including free recipe samples).
- If you want to finally lose excess weight without hunger using a guided program, including personalised personalised satiety reports, check out the Macros Masterclass.