Light & Luscious: Low-Calorie Greek Yogurt Cheesecake

Estimated Calories per Slice (approximate, based on 8 servings): 150-200 (depending on specific ingredients and toppings)

Yields: 8 servings
Prep time: 20 minutes
Chill time: Minimum 4 hours (preferably overnight)
Cook time: 30-35 minutes

Ingredients:

For the Crust:

• 1/2 cup rolled oats (not instant)

• 2 tablespoons almond flour (or more rolled oats, finely ground)

• 1 tablespoon sugar substitute (like erythritol or stevia)

• 1 tablespoon melted light butter or coconut oil

• Pinch of salt

For the Filling:

• 3 cups nonfat plain Greek yogurt (well-drained if very watery - see notes)

• 1/2 cup sugar substitute (like erythritol or stevia), adjust to taste

• 2 large eggs

• 1 teaspoon vanilla extract

• Zest of 1/2 lemon (optional, for brightness)

• 1 tablespoon cornstarch

Optional Low-Calorie Toppings:

• Fresh berries (strawberries, raspberries, blueberries)

• Sugar-free fruit preserves

• A drizzle of sugar-free chocolate syrup

• A sprinkle of chopped nuts (in moderation)

• A dusting of cinnamon

Equipment:

• 8-inch springform pan

• Food processor (optional, for crust)

• Mixing bowls

• Electric mixer or whisk

• Rubber spatula

Instructions:

1. Prepare the Crust:

• Preheat oven to 350°F (175°C).

• In a food processor (or a bowl if grinding by hand), pulse the rolled oats and almond flour (if using) until finely ground.

• In a medium bowl, combine the ground oat mixture, sugar substitute, melted butter or coconut oil, and salt. Mix well until the crumbs are moistened and hold together slightly when pressed.

• Press the crumb mixture evenly into the bottom of the springform pan.

• Bake the crust for 8-10 minutes, until lightly golden. Remove from the oven and let it cool slightly while you prepare the filling.

2. Prepare the Filling:

• In a large bowl, using an electric mixer or a whisk, beat the Greek yogurt and sugar substitute until smooth and creamy.

• Beat in the eggs one at a time, mixing until just combined after each addition. Be careful not to overmix, as this can incorporate too much air and cause cracking.

• Stir in the vanilla extract and lemon zest (if using).

• In a small bowl, whisk together the cornstarch with a tablespoon of the yogurt mixture until smooth. Add this slurry back to the main yogurt mixture and stir gently until just combined.

3. Assemble and Bake the Cheesecake:

• Pour the Greek yogurt filling evenly over the pre-baked crust in the springform pan.

• Bake in the preheated oven for 30-35 minutes, or until the edges of the cheesecake are set and the center is just slightly jiggly. The internal temperature should reach about 160-165°F (71-74°C).

• Turn off the oven and prop the oven door slightly ajar with a wooden spoon. Let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracking.

• Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature.

• Cover the cheesecake with plastic wrap and refrigerate for a minimum of 4 hours, preferably overnight, to allow it to fully chill and set.

4. Serve and Enjoy:

• Before serving, carefully run a thin knife or offset spatula around the inside edge of the springform pan to loosen the cheesecake. Gently release the sides of the pan.

• Slice the cheesecake into 8 equal portions.

• Top with your favorite low-calorie toppings just before serving.