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Cheesecake without thoughts

ingredients

servings

6

Philadelphia light spreadable cheese

350 grams

Greek lowfat yogurt

180 grams

Icing sugar

80 grams

Biscuits

200 grams

Butter

80 grams

Berries

200 grams

Vanilla essence

2 mL

Lemons

1 half

Fructose

1 spoon

Desserts from Italy - Piemonte

Cheesecake without thoughts

Cheesecake without thoughts

vegetarian with gluten with lactose

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cheesecake without thoughts

Cheesecake light without cooking, delicious and easy to prepare. Instead of cow's butter, you can use coconut or cocoa butter for a lighter version. The preparation is very fast but requires at least one night of rest in the fridge

Cheesecake without thoughts step 1

step 1

Crumble the biscuits in a mixer, add to the butter and mix well

Cheesecake without thoughts step 2

step 2

In a baking pan lined with baking paper, create the base by pressing the biscuit and butter mixture on the bottom

Cheesecake without thoughts step 3

step 3

Refrigerate the base for at least an hour

Cheesecake without thoughts step 4

step 4

Prepare the cream by combining the philadelphia (I used the Greek yogurt, but the classic or light yogurt is fine too) with Greek yogurt, add the icing sugar gradually to avoid lumps. Add a few drops of vanilla vanilla essence

Cheesecake without thoughts step 5

step 5

Pour the cream over the biscuit base and refrigerate

Cheesecake without thoughts step 6

step 6

Prepare the compote by cooking the berries in a small pan with the juice of half a lemon and a tablespoon of fructose or one and a half sugar. Continue to cook for about 10 minutes

Cheesecake without thoughts step 7

step 7

Allow the compote to cool well, then pour over the cheesecake. Leave in the fridge for at least one night

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