recette en français ci-dessous
As many of you may know, I am trying to lose weight. So I am trying to adapt favourite recipes to be heathier.Here is my recipe for a healthier version of my favourite cheesecake, adapted from several sources, but mainly focusing on fromage blanc or yogurt to finally get this.
- 1 TBS dark cocoa powder of good quality
- 200g of unsalted Melba toast (called Biscotte here in Algeria)
- 3 TBS canola oil
- 1/3 very finely chopped hazelnuts
- 500g reduced-fat Neufchâtel or cream cheese (I use La Vache Qui Rire Light)
- 250g of fromage blanc
- 2 TBS espresso powder (or any instant coffee like Nescafé)
- 2 TBS good quality cocoa
- 1/4 tsp hazelnut essence
- TBS maizena (also called corn flour or corn starch)
- 1 1/2 tsp vanilla
- 3 eggs room temp
- 3/4 - 1 cup sugar (depending on sweet you like it we prefer less sweet) I only use date sugar
- good pinch of salt
- Position a rack in the center of your oven. Preheat the oven to 325F or 170C.
- Remove the eggs from the fridge, so they get up to room temp while you make the crust.
- Melt the butterin double boiler or microwave.
- Crush your toast into a crumbs with a rolling pin or just mix everything in a robocoupe like I do.
- Add the remaining ingredients.
- Lightly grease your springform pan, then line with a circle of parchment on the bottom and a collar around the sides.
- Press the cookie mixture into the pan.
- I even use my mini rolling pin to get it very even.
- Place in fridge to cool.
- Disolve half of the espresso powder in 1 TBS hot water; set the other aside.
- Cream the eggs, sugar with the cream cheese.
- Scrap down the bowl several times so there is no lumps.
- And slowly add in the remaining ingredients. No need to add one egg at a time, I tried this and it made no difference I think.
- Pour the batter into the springform pan.
- Tap against the countertop to get out the air bubbles.
- Bake on a sheet pan.
- Check on after 45m, but usually for me takes about 55m - but this depends on your oven.
A cheesecake with less calories. This is wonderful!
ReplyDeleteBonjour Hénia, magnifique le cheesecake au chocolat j'aime trop
ReplyDeletej'espère qu'il te reste une part j'arrive, bonne soirée bisous
hummm un vrais délice merci du partage bisous
ReplyDeleteAllahy berek ton blog est superbe!!!!!!!!!!
ReplyDelete1.2.3 viva l'algirie
Thank you for commenting Ivy! I just made your galaboureko recipe for some guests (for the hundredth time now) they loved it!
ReplyDeleteDjouza Ratiba Oum Roumayssa merci de votre visite / commentaires.
J'ai regardé votre blog Oum Roumayssa machallah recette très intéressant (pour moi d'essayer)=)