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Low Carb Yogurt Cheesecake Recipe - Bake-a-thon

Course Desserts
Cuisine Indian
Servings 2 Servings


  • 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


  • 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.