Description
A dense, creamy, and high-protein version of the classic New York style cheesecake made with Greek yogurt and low-fat cream cheese.
Ingredients
1.5 cups oat flour
2 tbsp coconut oil, melted
1/4 cup erythritol (for crust)
16 oz low-fat cream cheese, room temperature
1 cup non-fat Greek yogurt
3/4 cup erythritol or monk fruit sweetener (for filling)
1 tsp vanilla bean paste
1 tbsp lemon juice
1 whole egg
2 egg whites
Instructions
Step 1: Preheat oven to 325°F and grease an 8-inch springform pan.
Step 2: Mix oat flour, melted coconut oil, and 1/4 cup sweetener to form the crust; press into the pan and bake for 10 minutes.
Step 3: In a large bowl, beat the room-temperature cream cheese until smooth.
Step 4: Add Greek yogurt, 3/4 cup sweetener, vanilla, and lemon juice, mixing until fully combined.
Step 5: Gently fold in the whole egg and egg whites one by one, avoiding over-mixing.
Step 6: Pour the batter over the crust and bake for 55-60 minutes using a water bath.
Step 7: Cool in the oven with the door cracked for 1 hour, then refrigerate for at least 6 hours before serving.
Notes
Ensure all dairy ingredients are at room temperature to prevent a lumpy texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180 kcal
- Sugar: 3g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 45mg
