A light, lemony cheesecake made with Greek yogurt and fresh curd cheese instead of cream cheese, on an oat base. A high-protein dessert served chilled.
Ingredients
Instructions
- 1
Preheat the oven to 170 °C and line the base of a small 16 cm springform pan with baking paper.
- 2
Pulse the oats in a food processor to coarse crumbs and mix with the melted butter. Press into the base of the pan and bake for 8 minutes.
- 3
Blend the lor cheese until smooth. Add the yogurt, egg, honey, cornstarch, vanilla and lemon juice and whisk briefly.
- 4
Pour the filling over the base, smooth the top and bake for 35-40 minutes, until the edges are set and the center still wobbles slightly.
- 5
Turn off the oven and leave the cheesecake inside with the door ajar for 20 minutes.
- 6
Once at room temperature, chill for at least 4 hours, then cut into 4 slices.
Nutrition
Per serving
| Calories | 203 kcal |
|---|---|
| Protein | 12 g |
| Carbs | 21 g |
| Fat | 8 g |
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