Delicious Greek yogurt cheesecake with a berry topping. Try this exquisite recipe to surprise your guests with this delight, which is also low in sugar.
4 ounces low-fat cream cheese, at room temperature
2 tablespoons honey
1 egg
1 egg yolk
1 tablespoon vanilla essence
1/2 tablespoons lime juice
1/4 cups orange juice, fresh, for the topping
1 teaspoon cornstarch, (arrowroot), for the topping
2 packages sweetener, stevia, for the topping
1 cup fruit of the forest, frozen, for the topping
1 teaspoon orange zest, , for the topping
Preparation
1h
0 mins
Sign up
Put a slow cooker on high heat. Grease 4 (6 oz) ramekins with cooking spray.
In the bowl of a food processor, process the oatmeal cereal, flour, cinnamon, and one packet of stevia until finely ground. Add the coconut oil and almond milk and pulse in the processor until wet clumps form.
Divide the oat mixture among the ramekins, pressing down with a small spoon to cover the bottom. Transfer the ramekins to the slow cooker, cover, and cook for 15 minutes.
Meanwhile, in a large bowl, beat the cream cheese, honey, and the remaining 4 packets of stevia with an electric hand mixer on medium speed until the mixture is smooth and fluffy. Add the egg and egg white and beat until a homogeneous mixture forms. Add the lemon juice and vanilla extract and beat until combined. Add the FAGE® Total 0% Greek Yogurt and continue beating until the mixture is smooth.
In a pot, bring the water to a boil. Add one tablespoon of the cream cheese mixture to the individual ramekins, dividing evenly. Carefully pour enough boiling water into the bottom of the slow cooker to reach about 1/2 inch up the sides of the ramekins. Reduce the heat to low and place a clean towel over the opening of the slow cooker to prevent steam from accumulating on the lid and dripping onto the cheesecakes, then place the lid on top. Cook for 1 hour (Do not remove the lid or towel during cooking).
Meanwhile, prepare the berry topping: In a small saucepan, combine the orange juice, 2 tablespoons of water, arrowroot powder, and 2 packets of stevia. Add the berries and orange zest and place over high heat. Bring to a boil, reduce heat to medium-high, and simmer until the berries soften, about 5 minutes. Remove from heat and let cool to room temperature. Transfer to a small bowl, cover, and refrigerate as needed.
Turn off the slow cooker and let the cheesecakes cool at room temperature, covered, for about 1 hour and 30 minutes. Remove the ramekins from the slow cooker and slide a thin knife around the edge of each cheesecake to loosen. Cover with plastic wrap and refrigerate for at least 4 hours. Carefully unmold the cheesecakes with a knife and serve with the topping on each cheesecake.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?