But who likes all the calories that comes with it? Not me!!
Sometimes it feels like I just go to the gym purely to counteract all the goodies that I eat!!
This cheesecake recipe is fantastic because I can indulge my sweet tooth without the guilt or need for some time with the treadmill :)
I make this cheesecake in loaf pans so its more like a cheesecake slice, because the little bite sized squares only total about 30 calories each, which means I can indulge without my jeans getting tight.
If you prefer to make it into a decadent cake it still only totals about 230 calories per slice (thats provided you get ten slices out of your 9inch pan :).
The other thing I love about this cheesecake is that we pretty much always have the ingredients in the fridge & you can always substitute, if you don’t have any cottage cheese make your cheesecake all on yoghurt (provided its thick greek yoghurt) & add another egg, got some ricotta cheese use that in place of the cottage cheese, this is a really versatile recipe that can be adapted depending on what you have in your fridge.
But the thing I love more than the fact that its low calorie, easy to make & has common ingredients, is that its cheap to make! Cream cheese is so expensive here in Australia – it can cost $10 just for the cream cheese to make a standard baked cheesecake. Where as all the ingredients for this cake won’t set you back $10 which means either more money in your pocket or eating cheesecake more regularly, which is a win/win in my book.
This cheesecake is creamy, decadent & everything you expect a cheesecake to be so go forth & get baking your wallet & jeans will thank me :)
Healthy Gluten Free Skinny Baked Passionfruit Cheesecake
- BASE INGREDIENTS
- 1/3 c shredded coconut
- 1/3 c coconut oil
- 1 t vanilla essence
- 3/4 c rolled oats
- 3 T coconut sugar
- FILLING INGREDIENTS
- 1 1/2 c cottage cheese
- 2/3 c greek yoghurt
- 1 t vanilla essence
- 2 large eggs
- 1/2 c coconut sugar
- TOPPING INGREDIENTS
- 8 passionfruit or small tin of passionfruit pulp
- 3 T water
- 2 T arrowroot
- 4 T or to taste coconut sugar
Spread your base out in a 9inch round springform tin, using a heavy glass to pack down the base, place the cake tin in the freezer while you make the cheesecake filling & pre-heat your oven to 160 degrees.
Place all cheesecake filling ingredients in your blender & blend till silky smooth. Take your base out of the freezer & pour the cheesecake mix over the base.
Place in the oven & bake for 25 to 30 minutes, it will still be slightly jiggly in the middle but will firm as it cools.
Whilst your cheesecake is cooking make your passionfruit topping by placing the pulp of 8 passionfruit into a small saucepan over low heat. Add the water & sugar & cook till sugar has melted. Mix the arrowroot with an additional 2 T of water in a small cup till smooth. Pour into your warm passionfruit mixture & stir well while it thickens. Let the mix gently come to the boil while stirring then let cool.
Once your cheesecake has cooled pour your passionfruit topping over the cheesecake & refrigerate for at least four hours before eating :)