Guilt-Free Lemon Cheesecake: The Amazing No-Flour, No-Cheese Recipe Every Dieter Needs
Don’t doubt the dessert and its low amount of calories, it’s really delicious.
Even though it seems normal that the most delicious desserts out there are also the ones that harm our figure the most, some sweet treats can actually be quite healthy.
For instance, this recipe for a lemon cheesecake offers a unique opportunity to enjoy the favorite dessert and keep the healthy routine at the same time. Apart from that, this cheesecake is even easer to make than the original one, so make sure you try it sometime during the week.
Ingredients:
For the base: 100 g of rolled oats, 1 egg, a pinch of baking soda.
For the cream: 500 g of low-fat cottage cheese, 350 g of plain yogurt, 1 lemon, 20 g of gelatin, sweetener to taste.
Soak the gelatin in water and let it swell according to the package instructions. Pour boiling water over the rolled oats, let them sit for about 10 minutes, then drain off the excess water.
Add the egg and a pinch of baking soda, and mix well until smooth.
Spread the base into a pan lined with parchment paper (a springform pan works best), smooth the surface, and bake at 200°C for about 10–15 minutes until slightly set.
For the cream, combine the cottage cheese, yogurt, sweetener, lemon juice, and lemon zest in a blender.
Blend until completely smooth and consistent.
Gently heat the soaked gelatin until dissolved (do not boil!) and add it to the cream, stirring thoroughly.
Pour the cream over the cooled crust and refrigerate the cheesecake until completely set.
