Monday, May 25, 2020

Healthy Burnt Cheesecake

I have always wanted to enjoy that creamy slice of burnt cheesecake without having to think about the amount of calories I'm taking in. So we improvise and replace the cream with homemade plain yogurt. The result is amazing!


500 grams of cream cheese softened
80 g erythritol
3 eggs
60 grams of salted butter melted
300 grams of plain natural yogurt unsweetened
50ml milk
1.5 tbsp of corn starch

Preheat your oven to 210 C

Beat softened cream cheese and honey until combined.

I microwaved the cream cheese for about 10-20sec until soft before mixing.

Crack in egg, one at a time.

Add yogurt and melted butter.

Fold in corn starch. 

Grease the pan.

Transfer to a baking pan.

Place the pan at the uppermost rack.

Bake it in the oven for 30mins (without fan). 

It's done when the top is still jiggly but not soupy.

P.s. I didn't broil the cake as I use glass pans which may melt so only the center is burnt as the cake rose in the middle during the baking process.

Let it cool to room temperature for about an hour then remove from the pan and slice. You can also leave it in the pan and then chill it in the fridge overnight before serving.


I love using my Pyrex glass pans for baking because I can directly refrigerate or store the baked goods with the plastic lid after they cool to room temperature. 

The standard advice for baking in glass is to lower the oven temperature by 25°F (or 4C) and bake up to 10 minutes longer.

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