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
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.
Mindblowing cheesecake, how delicious and pretty those ramekins looks. Low carb cheesecake looks absolutely ultimate and prefect for sudden sweet cravings. Delicious.
Hi gayathri maam.would like to know what erythritol is ?where can it be found ?
It is a zero calorie sugar substitute. Check with amazon – https://amzn.to/2TlbyOh
I totally love your variation! Isn’t it a yum cheesecake! 🙂 Love your almond crust and the substitutes used, just perfect to settle the sweet tooth in a healthy way…
Happy and healthy new year to you and your family too.
Ending the bakeathon with a bang! That cheesecake looks totally yum.
That is such a creamy and luscious looking cheesecake. Almond crust sounds nutty and yumm!!
Loved all your lovely bakes in this bake-a-thon series. Have quite a few that I want to bake right away 🙂
The cheesecake is absolutely delicious and nice way to end the bakeathon.You shared so many low carb bakes and kudos to your effort and research.
Lovely cheesecake to end the year. I like your single serving desserts and have enjoyed all your interesting bakes this bakethon.
Gayathri, all your dishes look classic and straight from an experiment kitchen. All successful ones on top!..I totally enjoyed your bakes and even though most sound so complicated for me, I enjoyed reading and looking at the pics.
Wow!! That’s an easy and filling dessert or as a meal! Texture looks yum.
Another beautiful bake Gayathri. Loved all your bakes in this series and I mean it. I have bookmarked many of them, and for my next baking session hopefully use see some coconut flour bakes 🙂
Love this healthier version of cheese cake..Really like how you come up with such interesting ideas
thats a delectable dessert to end the bakeathon gayathri.. so gld you could join us and show us all paleo-keto substiutures for bakign ! wnderful
That is a delicious cheesecake gayathri, is it possible to substitue the egg with chia/flax egg here, would love to try this for myself. Such a perfect low-cal dessert to enjoy.
Thanks Priya!I guess you can try the substitution. But not sure, how ell it will work.