When I think of baked Polish goodies I instantly see baked cheesecake. It is indulgent, rich but light at the same time. Curd cheese gives big load of protein so you can say this cheesecake is your perfect snack after workout. Or your breakfast even. Ok…I can eat it ANY time of the day…or night… This version is more ‘healthy’ to traditional, hence you can enjoy it without guilt:)
Baked cheesecake
Version below is more on a 'fit' side, but if you want really indulgent cheesecake, you can just add normal sugar and double cream instead of yogurt.
Ingredients
For the base
- 200 g digestive biscuits
- 100 g unsalted butter melted
For the cheesecake filling
- 500 g white curd cheese reduced fat preferable
- 4 eggs separated
- 2 tbsp potato starch or corn flour
- 80 g stevia
- 400 g natural greek yogurt
- 1 tsp vanilla extract
Instructions
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Pre-heat the oven to 180C. Line 23cm springform tin.
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Process the digestive biscuits in a food processor or a blender. Add the melted butter and blitz until it forms a dough. Press on the bottom of the tin and bake for 15 min. Leave outside to cool a little before pouring the cheesecake filling.
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Mix curd cheese with egg yolks. Add the potato starch, stevia, vanilla and yogurt and mix well.
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In a separate bowl, beat the egg whites until stiff.
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Fold the egg whites to the cheese mixture. First add 1/3rd and mix well. Then add the rest and fold gently.
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Pour on the top of cool base and bake for about 45min to 1 hour. The cheesecake has to be set and start becoming golden on top.
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Cool the cheesecake completely before taking out of the tin.
Recipe Notes
You can add berries to the mix and you will have beautiful blueberry cheesecake!
Pysznosci,mniam:)
Dzieki :*
Baked cheesecake has always been a favourite of mine. Great work.
Thank you! Nothing can beat a good cheesecake:)