Low Carb Yogurt Cheesecake Recipe – Bake-a-thon

December went too fast and we are on the final day of 2018 as well as the Bake-a-thon. I never thought I would finish both BM and bake-a-thon successfully, but here I am with my final post of the month and year. To complete the year, I wanted to bake a dessert. Cheesecake is my favourite dessert and it is easy to make a low carb version. Ever since I saw Rafeeda’s Honey Yogurt Cheesecake, I was itching to try it. I did some changes in the recipe and used sugar substitutes in the recipe and it made my dessert for two days. I tried this recipe twice. First day, I forgot that the cheesecake was in the oven and it was over baked and developed cracks on top. But it was so delicious. So I tried it the next day and kept watch over the oven. It turned out perfect without any cracks and after the resting in fridge, it was perfectly set and made an awesome dessert.

As with every low carb sweet I make, I have used a combination of stevia and erythritol to sweeten the cheesecake. You can use any sweetener of your choice, but make sure that you use soft paneer for the mix. If not, the cheese cake would turn out grainy. Check out my malai paneer recipe, it is so good and makes a perfect smooth cheesecake mixture. The original recipe uses ricotta, so if you have it, then use it instead of paneer. Next time I will try this with my home made cream cheese. I guess it would be fine. Have a visual treat and my Advanced Happy New Year wishes to all! I will meet you all next year!

Makes 2 Servings

Ingredients:

For the base:

Roasted Almonds – 20

Ghee – 1 tsp

For The Filling:

Yogurt / Curd – 100 gm

Soft Malai Paneer – 100 gm

Stevia – 1/4 tsp

Erythritol – 1/2 tsp

Egg – 1

Cardamom Powder – a pinch

Saffron – a pinch

Pistachios a few

Procedure:

In a mixer jar, take yogurt and paneer and grind to a smooth paste.

Pour this into a cloth lined sieve and set aside for 4-5 hours. You can also refrigerate this overnight.

Preheat oven to 175°C.

In a deep tray pour water and place it in the oven while preheating.

Blitz almonds until coarse.

Mix ghee and divide them between two ramekins.

Press to form a firm base.

In another bowl, take the yogurt paneer cream cheese and add egg, sugars, cardamom powder and with a fork mix them well to make a creamy mix.

Divide this between both the ramekins and top it with a few strands of saffron.

Place the two ramekins in the water filled tray and bake them for 20 minutes.

Remove from oven and allow it to come to room temperature.

Cover with cling film and refrigerate over night.

Serve it chilled topped with pistachios.

Low Carb Yogurt Cheesecake Recipe - Bake-a-thon

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Course Desserts

Cuisine Indian

Servings 2 Servings

Ingredients

  

• For The Base:
• Roasted Almonds - 20
• Ghee - 1 tsp
• For The Filling:
• Yogurt / Curd - 100 gm
• Soft Malai Paneer - 100 gm
• Stevia - 1/4 tsp
• Erythritol - 1/2 tsp
• Egg - 1
• Cardamom Powder - a pinch
• Saffron a pinch
• Pistachios a few

Instructions

 

• In a mixer jar, take yogurt and paneer and grind to a smooth paste.
• Pour this into a cloth lined sieve and set aside for 4-5 hours. You can also refrigerate this overnight.
• Preheat oven to 175°C.
• In a deep tray pour water and place it in the oven while preheating.
• Blitz almonds until coarse.
• Mix ghee and divide them between two ramekins.
• Press to form a firm base.
• In another bowl, take the yogurt paneer cream cheese and add egg, sugars, cardamom powder and with a fork mix them well to make a creamy mix.
• Divide this between both the ramekins and top it with a few strands of saffron.
• Place the two ramekins in the water filled tray and bake them for 20 minutes.
• Remove from oven and allow it to come to room temperature.
• Cover with cling film and refrigerate over night.
• Serve it chilled topped with pistachios.