As a kid I never used to like cheese cake at all. It was one of those strange things that just didn’t make sense to me – a heavy, creamy, cheesy cake? No thank you. And then as I got older, I sort of developed an appreciation for the general idea behind this arbitrary cake, but was never a true fan.
Then, more recently, as the low sugar trend became increasingly popular, cheesecake was one of the first cakes to be ‘healthified’, especially by those following a high fat low carb diet. Being much healthier, I often opted for these on coffee dates, but I still was not completely satisfied as they were very high fat and often left me feeling completely overindulged and heavy.
Enter a more moderate take on the classic cheese cake. Medium fat, increased protein, medium carb, and sugar free, this lil beauty is everything I ever wanted from a cheese cake. The tart lemon and sweet berries complement one another perfectly, and with a crunchy base to go alongside all that, I don’t know what more you might wish for. Except maybe a layer of jelly on top just to add yet another texture and flavour dimension.
Unlike some other baked cheesecakes, this one is basically fail proof, which suits my rather haphazard approach to baking. Give it a go, change up the flavours, and as I always say – MAKE IT YOUR OWN!
A few dietary notes:
If you want a higher fat version use full eggs and full cream dairy.
If you want a lower carb version use almond or coconut flour for base in place of granola.
Lemon Berry Cheesecake
Both tart and sweet, intermingled with a light yet creamy filling and a tasty base. Perfection!
- High protein -Gluten free – No added sugar
- 50g of your favourite healthy granola (I used a mixture of 2)
- 40g spelt flakes (can sub corn flakes or any crunchy cereal)
- 10g whey protein
- 15g nut butter
- 60ml maple syrup/honey
- 1 tbsp vanilla extract
- Stevia drops (optional, can sub a different sweetener) FILLING
- 2 eggs
- 4 egg whites
- 40g crean cheese (I used a reduced fat one)
- 200g low fat yogurt (can use fat free for a lower calorie option or greek for a higher fat version)
- 30g unflavoured whey protein powder
- 1/3 tsp xanthum gum
- Zest of 1 lemon
- Juice of 1 lemon
- Stevia drops to sweeten (I used a lemon and raspberry flavoured one but the normal one would work fine, just add more lemon juice)
- 1 tsp vanilla extract
- Pinch of salt BERRY SWIRL
- 100g of berries
- 1 tsp maple syrup/honey JELLY LAYER
- Strawberry sugar free jelly mix (optional)
DirectionsPreheat the oven to 180 degrees celsius. Blitz granola, spelt flakes and whey until it is a medium to fine crumb. Transfer to a bowl and add the nut butter, maple, vanilla and stevia. (You may need to heat your nut butter slightly to make it easier to mix in). Mix it all together, using your fingers to crumb it if necessary. Lightly grease a tin/pan, add your base mixture and flatten it out. Bake for 10 minutes.
While the base bakes, prepare your filling. Simply combine the filling ingredients in a blender and blitz together. Adjust taste as preferred (I always add extra zest and lemon juice). To prepare berry swirl, simply blend the berries and sweetener of choice together.
Remove base from oven when it has gone a nice golden brown and pour the filling in. Pour the berry swirl over the top.
Bake in the oven for 45-50 minutes. The top will turn golden brown and the middle should still be slightly wobbly when you remove it. It will harden as it cools.
Allow to cool, then follow directions on jelly mix and pour a layer over the top. Best served after 4-5 hours refrigeration. (I personally could not wait this long!)