Without wishing to deceive anyone, it is possible to make a cheesecake or cheesecake in “fitness” version, healthier than the traditional ones. In this case, more than a light version, we are going to focus on promoting the most nutritious ingredients, so that it is not a simple dessert with empty calories.
The first thing is to find a good quality cream cheese, the base of this cake. We already know that whole dairy products have a perfect place in a balanced diet, and that their fat is not bad in itself. There is a wide range of creamy cheeses on the market to choose from, and so choose those that are only made with milk, cream and ferments (in addition to salt and a possible preservative), without starches or gelatins.
If we are concerned about fat, we can choose lighter skimmed versions or a fresh cheese, well drained of the whey, although it will affect the final consistency a little. It is best to read the labels well to buy ingredients and nutritional composition, there are even lactose-free products.
Unless we are already used to not using any type of sweetener in desserts, we can easily give it a sweet taste with a liquid sweetener, already very common in any supermarket. They indicate on the packaging if they are suitable for cooking or heating, and also provide some indicative measures regarding their equivalence with sugar.
Kitchen Craft Master Class Round Springform Pan, Steel, Black, 18 cm
I recommend, in any case, use a small amount to give more prominence to the mixture of cheese and yogurt, the flavor of vanilla -or lemon, if we like it better-, and the fresh fruit that we can serve with the cake; in this case, ripe blackberries mashed in their own juices and cooked with a little orange juice.
Preheat the oven to 170ºC and prepare a round mold with a removable bottom, about 18-20 cm in diameter. Cover the bottom with parchment paper., leaving it protruding to “hook” it when closing the mold, and grease the edges with oil or butter.
Beat the egg with the egg whites with a stick mixer until foamy and voluminous, couple of minutes. Add the cheese and yogurt drained from the liquid they usually carry. Also add the vanilla or lemon, the sweetener (if used) and beat a little more until incorporated.
Add the flours, yeast and salt, and beat on low speed until smooth. no dry lumps and we have a homogeneous, liquid and somewhat thick mass. Carefully pour into the pan and bake for about 50-55 minutes.
It will depend on the type of mold and the oven, so should watch it when it’s been half an hour. Rotate pan halfway through to brown evenly on top. It’s ready when a toothpick inserted into the center comes out clean.
Let cool completely on a wire rack before carefully unmolding. It will be much better if you let it chill in the fridge for a couple of hours afterwards.
With what to accompany the fitness cheesecake
Served fresh, but not frozen directly from the fridge, this fitness cheesecake It is a good dessert to prepare from time to time and serve with seasonal fruit to our liking. Berries or fruits of the forest go very well, as well as a citrus compote or homemade sugar-free jam.
Although it is a healthier version than the traditional one, it is still a dessert occasional consumption and in moderate portions, according to the needs and circumstances of each one.
In Vitónica | Oatmeal fitness pancakes: healthy recipe for breakfast or snacks
In Vitónica | Mini keto muffins with blueberries: healthy recipe