Now that I’ve (hopefully) got your attention with my ‘Diet Cheesecake’ title, I’ll come clean: it’s actually mock cheesecake, as there’s no cream cheese in the cheesecake. Say, what?!?
I’ve blogged before about how I make my own yoghurt. It’s sooo delicious, and so easy that I urge you to make your own! I made a batch of yoghurt last week, and got to thinking about how my dad used to make yoghurt cheese (‘labneh’ in Arabic) when I was a child. I thought, you know what, I bet I could use that to make a no-bake cheesecake pie. Welp, I was right! It IS possible to make cheesecake without cream cheese!
I used 1% milk to make my yoghurt, which means the resultant yoghurt cheese was very low-fat. Admittedly, it’s not low-sugar because it uses condensed milk as a sweetener, but hey, one can’t have everything in life, right? I did use my gingersnap cookie recipe as the base for the cheesecake, which means the cheesecake is low-gluten as well.
And did I mention that it’s no bake? Assuming one has gingersnap cookies lying around, that is. If you don’t make your own, just buy some. Eh. Life is too short to make everything from scratch all the time.
So. Let’s get to the good stuff — where’s that recipe?
DIET STRAWBERRY CHEESECAKE
Makes 8 servings
- 1 1/2 litres of Balkan-style yoghurt (or all the yoghurt that 3 l of milk will make)
- 3/4 can of condensed milk
- 4 tbsp. lime juice
- 1 tsp. vanilla extract
- 8 medium-sized gingersnap cookies
- 10 tbsp. strawberry jam (I used homemade pectin-free jam because I like the loose set)
Take a colander and line it with cheesecloth (or a very loose-weave cotton cloth); place that colander into a large bowl. Pour all your yoghurt into the lined colander, and place it in the fridge for 48 hours. This will drain the whey from the yoghurt. Twice a day, empty the bowl of the whey (drink it for extra protein, or use it in baking). After 48 hours, you will have a very thick, cream cheese-like yoghurt cheese.
Mix the yoghurt cheese with the condensed milk, lime juice, and vanilla extract.
Place the gingersnap cookies in glass custard cups. Spoon the cheesecake filling on top, and spoon some strawberry jam on top of that. Et voila, healthy diet cheesecake!
In case you’re wondering if it was delicious, let me just say that I made this recipe last night. The DH and I ate 4 servings last night, and this morning I woke up to find that he had taken it upon himself to save my waistline, and eaten the remaining two servings for breakfast. (What he doesn’t know about is that I saved some cheesecake filling and hid it. Ha, ha! That’ll teach him to eat my dessert! Marriage; for better or worse but not dessert.)
Of course, you can play around with this recipe. Buy a pre-made crust or make your own more traditional graham-crumb crust; top with canned cherries, macerated strawberries, or blueberry jam; add chocolate chips to the filling and caramel on top…the list is endless! If you make this, let me know in the comments which variation you make! I’m wondering now if I could make an Oreo version; what do you think, should I develop that recipe?
Next Post: Hmm. Maybe that Apple Cinnamon Pancake recipe, maybe my Sausage & Roast Veggies Mini Meat Pies (veg version, ‘natch)!