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Cheescake without guilt!





45 oz


50 oz

Gelatin for dessert

4 oz

Vegetable milk

25 oz


a bit

Dark chocolate 80%

30 oz

Greek lowfat yogurt

170 oz

Egg, egg white

90 oz

Almond flavour

2 and 1/2 oz

Desserts from Italy

Cheescake without guilt!

Cheescake without guilt!

with gluten with eggs with fish with nuts

ready in

30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cheescake without guilt!

Delicious dessert to satisfy the eyes and mouth, without guilt!

Cheescake without guilt! step 1

step 1

In a mixer, whisk the rusks with milk and a few drops of sweetener. This will be the base of the cheescake which will be crushed on the bottom of the mold with the help of a scoop.

Cheescake without guilt! step 2

step 2

As a mold I used one for plumcake, not too large.

Cheescake without guilt! step 3

step 3

Still in the mixer, whisk the chocolate with the hazelnuts leaving a few larger pieces. This will be our decoration

Cheescake without guilt! step 4

step 4

Whisk the egg white with the aroma and a few drops of sweetener in a bowl until stiff.

Cheescake without guilt! step 5

step 5

Apart from whipping the yoghurt with the whisk for a few seconds, then by hand with a spatula, gradually add the egg white in the yogurt, taking care not to disassemble the dough (with the spatula mix from bottom to top)

Cheescake without guilt! step 6

step 6

After soaking the gelatin in cold water, squeeze it and put it in a saucepan with two tablespoons of water. Put on the fire and melt. Once melted, pour it into the bowl with the mixed yogurt and egg white and whisk for a few seconds.

Cheescake without guilt! step 7

step 7

Assembly: remove the mold with the base well crushed from the fridge and pour over the mixture of yogurt and egg white. Keep it in the fridge for half an hour and then place the chocolate and hazelnut decoration (otherwise it won't sink, it must solidify a little thanks to the jelly)

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