Healthy Greek Yogurt Cheesecake
A healthy cheesecake made with Ricotta cheese, Greek yogurt, and digestive cookie crust all made from scratch and without any refined sugar!
Servings: 16 servings
For The Crust:
- 100 grams / 3.5 oz ghee butter at room temperature see how to make at home here
- 60 grams / 2.1 oz honey
- 100 grams / 3.5 oz whole wheat flour
- 50 grams / 1.7 oz whole wheat flakes
- 40 grams / 1.4 oz raw almonds
- 40 grams / 1.4 oz raw walnuts
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅓ teaspoon baking soda
For The Cream:
- 400 grams / 14.1 oz whole milk Ricotta cheese
- 200 ml heavy cream 35% fat
- 100 grams / 3.5 oz honey
- 300 grams / 10.5 oz Greek yogurt full-fat strained
- 1 teaspoon lemon juice fresh
- 1 teaspoon vanilla extract
For The Berry Sauce:
- 400 grams / 14.1 oz frozen berries mix
- 180 grams / 6.3 oz honey
- ½ teaspoon lemon juice fresh
- pinch of salt
For The Base:
Add ghee butter together with honey in a blender and beat until smooth. Transfer in a large mixing bowl.
Wash and dry the blender and add the whole wheat flour, the whole wheat flakes, ground cinnamon, baking soda, and salt. Blend until the flakes look finely ground. Transfer this mixture to the bowl containing the butter and honey.
Add the walnuts and almonds to the blender this time, and blend until finely chopped and almost powdered. Transfer to the bowl with the remaining ingredients.
Mix the dough with your hands until all the ingredients combine. It's going to look crumbly and soft.
Preheat oven to 170°C / 338°F.
Transfer the dough to a 9-inch springform pan (I use one that comes with parchment paper). Press it with your hands to cover the bottom of the pan evenly. Cover only the bottom of the pan with the dough, not the sides.
Prick many times with a fork. Bake for about 20-25 minutes until the top of the crust gets a brown color all over. Remove from oven and let the crust reach room temperature. It is going to look soft and delicate when you take it out of the oven but will get harder as it cools down.
For The Cream:
Add the Ricotta to the bowl of your electric mixer. With the whisk attachment on, beat over medium speed. The cheese will start to break apart. Start adding the cream slowly in batches. Wait 30 seconds before adding the second batch of cream to the cheese. This way you give it time to properly absorb the cream and become smoother.
Once all the cream is incorporated into the cheese start adding the honey in slowly. Once the honey is incorporated as well, add the Greek yogurt in batches and then the vanilla extract and lemon juice. Keep beating for 2-3 minutes more until the mixture looks like very thick whipping cream.
Turn off the mixer and transfer cream to the pan. Spread the cream with a spoon evenly over the crust. Cover the pan with plastic wrap and refrigerate for at least 8 hours or ideally overnight.
For The Berry Sauce:
Add the frozen berry mix (no need to defrost) in a saucepan along with the remaining ingredients for the sauce. Bring to a low simmer over medium-low heat.
Cook the sauce for about 5 minutes. Just until the sauce gets a syrupy-like consistency. Then turn off the heat and set it aside to cool down to room temperature. Then place in the fridge until you are about to serve the cheesecake.
Cut And Serve:
The cheesecake will yield about 16 servings. It is best to add the berry sauce on the top right when you are about to serve. As it is a runny sauce if it sits for too long on the cheesecake it will get absorbed by the cream. This isn't much of a problem as it won't ruin the cake. But it will lose all of its shiny, glazy appearance.
Serving: 1serving | Calories: 293kcal | Carbohydrates: 30g | Protein: 7g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 115mg | Potassium: 158mg | Fiber: 2g | Sugar: 21g | Vitamin A: 390IU | Vitamin C: 7mg | Calcium: 98mg | Iron: 3mg