World's healthiest cheesecake.

91 kcal for a small slice (1/8th) or 121 kcal for a big slice (1/6th)

Recipe: click here.

 

My version is a bit higher in kcal than the original recipe.

Partially because I count every calorie and I don't do any weird calculations based

on how many carbs and fats and sugars there are in something and

partially because I doubled the crust

(since what the recipe gave me was not even enough to fill HALF the cake pan properly).

Even doubling the recipe left me with a pretty thin crust (but I'm happy with it, so that's okay)

 

I did use 0% Greek yoghurt instead of 2%, even though the recipe said not too (and as you can see, the world didn't explode, so I'm sure it's fine) because they don't actually sell 2% Greek yoghurt here. It goes from 0% to 5%. So that makes it slightly less kcal.

Also I used 3 egg whites instead of 2 eggs.

And also, I used regular white flour, not chickpea flour.

 

So basically, I completely screwed up the kcals of this recipe by making something entirely different.

 

Cookbook:

 

 

 

 

 

 

 

 

 

 

 

Real life:

 

 

 

 

 

 

 

 

 

 

 

 

This is the crust alone:

 

 

 

 

 

 

 

 

 

 

As you can see it's pretty thin. But it looks perfectly brown and solid enough to hold the yoghurt, so I'm okay with it.

 

The only bad thing about this recipe is that the yoghurt is extremely

tasty and it's done sooner than the crust is.

While I was waiting for the crust to finish,

I must've 'tasted' at least four spoonfuls of this stuff.

It's honestly addictive. Even if end up not liking the cheesecake,

I'm saving this recipe for the way of preparing yoghurt alone.

 

This is the cheesecake as it just came out of the oven:

 

 

 

 

 

 

 

 

 

 

 

Gods, look at how soft and smooth that is.

It looks SO tasty, like I could eat the whole thing.

And for 626 kcal I might just do that.

Make this my only meal for the day or something.

It's certainly big enough. This is a 25cm pan, so that's about 10 inches.

And the cake itself is about 3 or 4 centimeters high, so +/- 1,18 inches.

Honestly, this is one of the few recipes where I can honestly say,

the portion size is DEFINITELY worth the calories.

 

This is what it looked like after about 3 hours in the fridge:

 

 

 

 

 

 

 

 

 

 

It still looks amazing. However, here's what it looks like from the side:

 

 

 

 

 

 

 

 

 

 

It sank and became about 2 cm (half an inch) smaller than it was before.

And yet, I'm still saying the portion is worth the kcal, because THIS:

 

 

 

 

 

 

 

 

 

 

 

Is only 91 calories.

That's not too bad if you ask me.

So even if I decide to put some jam or strawberry sauce on it to make it a little bit sweeter (and I mean COMPLETELY cover it in stawberry goodness),

one slice would still only be 120 kcal total.

 

 

 

 

 

 

 

 

 

 

 

My opinion on this:

 

Difficulty:

★ ★ ★

This recipe is slightly more difficult than the others I've done.

Mostly because you need to make the crust

(which is easy enough, but not SUPER easy, since you do have to get it perfectly smooth),

then bake that.

Make the filling (which is really easy, just put it all in the blender),

add that, bake it some more.

And then you have to cool it for at least 2 hours.

So it's more work than normal.

 

Taste:

★ ★ ★

So I've had a piece and it's good.

A shame it sank the way it did, but still.

I can't give it 4 stars (even though I really want to, because the taste is great)

because of the crust.

Maybe it's because I doubled it, but didn't change the baking-time

(I just didn't think about that when I was making it), or idk,

but the crust is kinda chewy.

The taste itself is fine, but the consistency is not too great.

I have to push my cakefork in pretty hard for a piece of it to come loose.

 

Portion size:

★ ★ ★ ★ ★

This is a pretty BIG cake for just over 600 calories.

That makes one huge slice of cake just a little over 100 kcal.

I can't think of any cake that has this much food for this little kcal.