Low fat cheesecake- no.1 healthy yet delicious recipe

 

The recipe is ideal for those moments when you want something satisfying after dinner without feeling guilty afterwards. Quark keeps the cheesecake high in protein and lower in fat, helping you feel fuller for longer while still giving you that deliciously creamy taste. Served chilled, it is refreshing, light, and perfect for warmer weather, making it a great dessert choice as summer approaches.

 

Although this cheesecake is simple to make, it does require a little patience. The preparation includes a chilling time of around 1-2 hours to allow the cheesecake to fully set and develop its texture, alongside a quick 10-minute cook time. While it may take a while from start to finish, most of that time is hands-off, meaning you can relax while the cheesecake chills in the fridge. The end result is well worth the wait: a lighter dessert that feels indulgent enough to satisfy cravings while fitting into a healthier lifestyle.

 

 

Low fat cheesecake- ingredient list!

Ingredient list for the base-

Six low-fat biscuits for digestion

Ten basic biscuits with less fat and sugar, such Rich Tea 2 tablespoons transparent honey 75g/2½ oz melted butter

 

For the filling-

50g/2oz chocolate powder, 150ml/5fl oz skim milk, and 6 leaves of gelatin

500g/1lb 2oz Quark cheese 300g/10½oz fat-free Greek yoghurt 100g/3½oz caster sugar

One teaspoon of vanilla extract

One vanilla bean, just the seeds

Two egg whites from a free-range

 

To serve-

300g/10½oz of fresh strawberries

 

Low fat cheesecake- step by step instruction guide!

 

Step 1

Preheat the oven to 180°C/350°F/Gas Mark 4 and line a 23cm/9in springform cake tin with greaseproof paper to prevent the cheesecake from sticking and to make it easier to remove once chilled and set. Taking the time to properly prepare the tin will help give the cheesecake a smooth finish and neat shape when serving. Make sure the greaseproof paper covers the base evenly, and lightly grease the sides of the tin if needed for an even easier release after baking.

 

Step 2

To make the foundation, place all of the biscuits in a freezer bag and use a rolling pin to crush them until they resemble breadcrumbs. Transfer to a mixing basin, then thoroughly whisk in the melted butter and honey. Fill the tin's bottom with the mixture. Bake for ten to twelve minutes. Take it out of the oven and let it cool while you make the filling.

 

Step 3

To make the filling, soak the gelatine leaves in a bowl of ice-cold water for around 10 minutes until they have softened completely. This step is important because it allows the gelatine to dissolve smoothly into the mixture later, helping the cheesecake achieve its firm yet creamy texture once chilled. While the gelatine is soaking, place the milk, cocoa powder, and sugar into a saucepan over a medium heat. Stir the mixture constantly as it warms to prevent lumps from forming and to ensure the cocoa blends evenly into the milk.

 

Step 4

Bring the mixture gently to a simmer, continuing to stir until the sugar has fully dissolved and the cocoa powder is completely combined, creating a smooth and glossy chocolate mixture. Avoid letting it boil too rapidly, as this can affect the texture and flavour. Once everything is fully mixed together, remove the saucepan from the heat and leave it to cool for a few minutes so it is warm rather than piping hot.

 

Step 5

Carefully squeeze any excess water from the softened gelatine leaves before whisking them into the warm chocolate mixture. Stir thoroughly until the gelatine has completely dissolved with no visible pieces remaining. Set the mixture aside to cool slightly before combining it with the rest of the cheesecake filling. This rich chocolate base adds plenty of flavour while still keeping the dessert lighter than a traditional cheesecake, making it ideal if you are trying to satisfy dessert cravings while keeping an eye on your calorie intake before summer.

 

Step 6

In a mixing dish, combine the yoghurt and quark and beat until smooth. Add the vanilla seeds and essence. Add the cocoa mixture after thoroughly blending. Set aside after beating until smooth. Beat the egg whites in a another dish until soft peaks appear when the whisk is taken out of the bowl. Carefully fold in the remaining egg whites after folding one-third of them into the cheesecake mixture.

 

Step 7

Carefully spoon the cheesecake mixture onto the prepared base, spreading it out evenly with the back of a spoon or a spatula to create a smooth finish. Once assembled, place the cheesecake into the fridge and leave it to set for at least 4-6 hours, although overnight is ideal if possible. Allowing the cheesecake plenty of chilling time helps it firm up properly and gives the flavours time to develop, resulting in a smoother, creamier texture that is much easier to slice and serve.

 

Step 8

When fully set, decorate the top with fresh strawberries for a burst of natural sweetness and colour. The strawberries add a refreshing contrast to the rich chocolate filling and make the cheesecake look even more tempting when served. This lighter dessert is perfect for sharing with family and friends or enjoying as a treat during the week when you want something indulgent without completely ruining your healthy eating plans.

 

Step 9

Despite its creamy texture and delicious flavour, this reduced fat cheesecake is a great alternative to heavier traditional cheesecakes thanks to the use of quark, which keeps the recipe lower in fat while still wonderfully satisfying. It is an excellent choice if you are trying to lose a little weight before your summer holiday but still want to enjoy the occasional dessert. With a little patience during the chilling time, you will be rewarded with a refreshing, rich, and guilt-free treat that feels every bit as indulgent as the full-fat version.