HEALTHY NEW YORK STYLE CHEESECAKE
Hello Food Lovers!
I am reshaping this recipe since I had to edit the video again! Todayβs mother day in the United States and what a better recipe for this day than a healthy classic NYC style Cheesecake.
For a great healthy dessert choice, you will need to do some cooking and healthy baking in advance!
Did you know that most of the desserts in general taste better when made at least 24hr before eating them? I say at least, and in the case of cheesecake, sometimes I even make it 48hr before! I promise this is a great tip to make your healthy desserts even more yummy!
One of my favourite desserts of all is CHEESECAKE! And while I was thinking about healthy desserts ideas to post on the blog for you, I realised I didnβt have any recipe for the traditional healthy cheesecake! That couldnβt be for long, so I decided to make it some days ago and I am sharing it with you now!
So I made this HEALTHY NEW YORK STYLE CHEESECAKE! This healthy cheesecake is made with a graham cracker crust, high quality cream cheese and cream, erithritol and coconut sugar, eggs and fresh blueberries on top!
There are sometimes that I want to have the dessert in the white range color⦠those times I decide to use ERYTHRITOL/MONK FRUIT as a sweetener instead of coconut sugar so I can have as much as possible white filling!
DIABETIC DIET TIPο»Ώ
Having βeventsβ coming, any healthy dessert on this blog is going to be always a better alternative than any other regular dessert out there full of refined sugars and additives. This is why Your Daily Nutrients started, to help you live deliciously healthy!
So this healthy recipe is no different! Even though this healthy Cheesecake a graham cracker crustβ¦ a piece of this delicious healthy cheesecake itβs a great option! Remember to check you blood sugar levels before, during and after eating always! Since this cheesecake is sweetened with stevia, it has much less sugar than the regular Cheesecakes our there!
Remember that moderation is key ALWAYS!
Let us know if you try this deliciousnesssssss!!!!!!!!!!!!!
INGREDIENTS
Crust:
400gr of graham crackers or cookie of choice. You can also make it healthier creating your cookie crust with almond flour, coconut flour, coconut sugar and coconut oil or butter. (like this one Lemon & Coconut Tart HERE, or this other one Banana Cheesecake HERE)
1/2 cup or 75gr of grass-fed butter or coconut oil (melted)
1/2 tablespoon of ground cinnamon
Cream cheese filling:
650gr good quality cream cheese like grass-fed (at room temperature) * You can use any cream cheese, I just recommend the good quality one.
250ml grass-fed heavy cream
3 organic eggs (at room temperature)
140gr of coconut sugar or granulated sugar/sweetener of choice or 50/50
1 tablespoon of vanilla extract
2 tablespoons of brown rice flour (you can substitute for any flour, but not almond flour)
Blueberry topping:
200gr of fresh blueberries
2 tablespoons of blueberry jam
STEPS
Pre heat oven at 350F/175C. Cover the base of a round 10inch/25cm mold with parchment paper.
Blend the cookies and mix all the crust ingredients together.
Transfer dough to the mold. Using a measuring cup or your fingers, evenly press dough in bottom. Refrigerate.
In a large bowl, beat the cream cheese first and add the heavy cream.
Mix everything and add the eggs and the vanilla extract.
Mix everything and add the eruthritol and/or coconut sugar.
Mix everything and add the rice flour.
Once everything is fully combined, add the filling to the mold over the crust and bake for 1 hour.
Let it cool on the mold and refrigerate for at least 5 hours before eating. I always make cakes at least the day before eating them, theyβre much better in flavor and consistency!!
Add your desired topping before consuming. I made a slight layer of blueberry jam and fresh blueberries on top.
* Store the cheesecake in an air tight container in the fridge for 1 week or freeze.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #yourdailynutrients and send me a DM so I can see you and share!
Thanks so much!
πͺπΈ Spanish:
Os comparto la receta de el clΓ‘sico Cheesecake! Esta vez estΓ‘ hecho con una base de galletas, pero para una versiΓ³n mΓ‘s saludable podΓ©is hacer vuestra propia base como la de esta otra receta mΓa Tarta de LimΓ³n y Coco AQUΓ, o esta otra de cheesecake de plΓ‘tano AQUΓ.
El relleno no lleva azΓΊcar, estΓ‘ endulzado con eritritol ya que he querido mantener el color blanco del relleno, porque el azΓΊcar de coco harΓa que el relleno se vea beige/marrΓ³n claro.
Como topping, es preferible usar la fruta fresca, como arΓ‘ndanos o fresas!
INGREDIENTES
Base de galleta:
400gr de galleta (la que querΓ‘is). PodΓ©is hacer la base de galleta vosotros, en versiΓ³n mΓ‘s sana con harina de almendra, harina de coco, azΓΊcar de coco y aceite de coco o mantequilla de buena calidad (como esta base de esta otra receta mΓa AQUΓ)
1/2 taza o 65gr de mantequilla de vacas de pasto o aceite de coco (derretida)
1/2 cucharada de canela en polvo
Relleno de queso crema:
650gr de queso crema de buena calidad (a temperatura ambiente) *PodΓ©is usar el queso crema que querΓ‘is, yo recomiendo uno de buena calidad!
250ml de nata para montar
3 huevos ecolΓ³gicos (a temperatura ambiente)
140gr de azΓΊcar de coco o azΓΊcar/eritritol o mitad de cada uno
2 cucharadas de harina de arroz integral (podΓ©is substituir por la harina que querΓ‘is)
1 cucharada de extracto de vainilla
Topping de arΓ‘ndanos:
200gr de arΓ‘ndanos frescos
2 cucharadas de mermelada de arΓ‘ndanos
PASOS
Pre calentar el horno a 175C.
Cubrir la base de un molde redondo de 20 cm con el papel de horno.
Triturar las galletas para la base y mezclar con mantequilla o aceite de coco derretido y canela. Mezclar bien y verter en el molde, apretar bien con los dedos por toda la base. Dejar en nevera.
En un bol, batir el queso crema y aΓ±adir la nata.
Mezclar bien y aΓ±adir los huevos y la vainilla.
Mezclar bien y aΓ±adir el eritritol o azΓΊcar de coco.
Mezclar bien y aΓ±adir la harina de arroz.
Una vez todo bien mezclado, verter el relleno por encima de la base de galleta y hornear durante 1 hora.
Dejar enfriar en el molde y ponerlo en la nevera al menos 5 horas antes de servir. Yo siempre intento hacer los pasteles el dΓa anterior, la consistencia y el sabor es mejor!!
Poner el topping deseado antes de consumirlo. Yo he puesto una capa fina de mermelada y arΓ‘ndanos frescos por encima.
* Conservar en nevera o congelar en trozos, asΓ podΓ©is comer un trocito cuando os apetezca.
ΒΏHabΓ©is hecho esta receta?
Β‘Me encantarΓa saber que tal os ha quedado! Dejar un comentario en la secciΓ³n de abajo y compartir una foto en Instagram con el hashtag #yourdailynutrients y enviarme un mensaje asΓ puedo veros y compartir!
Β‘Mil gracias!
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