Name delicate dessert made from soft cream cheese based on shortcrust pastry indicates his Anglo-American origin. Indeed, classic cheesecake is traditionally prepared in the American way, with baking, and in English, without it.
With all due respect to traditions, supporters low calorie menus, focused on weight loss, adhere to dietary versions of cheesecake, in which soft, low-fat cottage cheese replaces cream cheese, and ground cereal flakes become the base.
Let's take a step-by-step look at hot and cold recipes with photos of making such cheesecakes, we will evaluate the dietary effects of this dessert and list the various ingredients with which it can be prepared.
Cheesecake with cottage cheese at home - recipes with photos
The basic “structure” of classic cheesecakes is simple: they are prepared in a round shape, the base is a thin layer of crumbly shortbread dough, on top of which is a baked or gelled layer of soft and voluminous creamy cheese mass. The calorie content of such a dessert far exceeds 300 units per 100 grams - a suitable energy source for keeping warm in foggy London or maintaining the pace of dynamic New York. Classic cheesecake is definitely not suitable for those losing weight. Fortunately, there are modified recipes that have half the calories.
In any case, it will take a lot of time to prepare this dessert in all its glory, including because the finished cheesecake must sit properly in a cool place. As a result of this aging in the refrigerator, the food acquires sufficient density and fully reveals its special taste.
Let's look at two examples of diet cheesecakes.
Curd cheesecake with pastries - recipe with photo
For the base:
- 150 g of Yubileiny cookies with cereals.
- 50 g (best from baby food, no sugar).
For the creamy mass:
- 400 g soft fat-free;
- 350 g low-fat natural;
- one and a half (this is exactly the amount you will need, and the “half” should include both the white and the yolk);
- one and a half tablespoons of starch;
- 4 tablespoons;
- zest and juice from half a medium-sized .
Preparation:
- All products must first be warmed to room temperature. Grind the cookies in a blender, combine them with apple juice, knead like dough.
- Distribute the resulting base of the future cheesecake over the bottom of a round springform cake pan and compact well with your hands.
- Place the finished base in an oven heated to 180ºC for 10 minutes, remove and let cool.
- Beat cottage cheese with yogurt, fructose, lemon zest and lemon juice, add eggs, mix well, then add starch and beat again.
- Wrap the springform pan with the base in foil so that all the cracks on the outside are completely covered.
- Pour the curd mass into the prepared pan with the base, cover with foil and place it in a heat-resistant container of a larger diameter. Pour hot water into the bottom of this container so that its level reaches half the height of the cheesecake pan. Thus, the dessert will be prepared in a water bath.
- Place the container with the mold in the oven at 180ºC for 50 minutes.
- The finished baked goods should be kept in the switched off oven for another 2 hours, removed, removed from the foil, run a knife in a circle along the walls of the pan and, finally, put the baked cheesecake in the refrigerator.
The cheesecake is kept in the refrigerator for at least 6 hours and served garnished with pieces of fresh fruit or in all its noble New York simplicity - with a mint leaf and strawberry sauce. Calorie content does not exceed 160 units in 100 grams.
Cheesecake with cottage cheese and fructose cookies without baking - recipe with photo
For the base:
- 200 g of ready-made fructose cookies (long-lasting ones are best);
- 7 tablespoons of low-fat kefir;
- a tablespoon of natural.
For the curd cream:
- 400 g soft low-fat cottage cheese;
- 250 ml low-fat;
- 3 tablespoons of natural honey;
- 20 g (4 teaspoons);
- red berries (,), fresh or frozen;
- a tablespoon of fructose.
Preparation:
- Pour the gelatin into a saucepan, add cold water (300 ml) and let it swell for 40 minutes.
- Break the cookies into pieces, grind them in a blender, add kefir and honey to them, mix everything thoroughly. Spread the resulting sticky mass over the bottom of the cake pan, carefully level and compact. Place the pan with the base in the refrigerator.
- Add fructose to the swollen gelatin, heat until completely dissolved (do not boil), remove from heat.
- Beat the cottage cheese with kefir and honey, add a solution of gelatin with fructose (three-quarters of the volume), mix, pour into the mold with the base, and put in the refrigerator.
- After 2 hours, place the berries on top of the cheesecake, pour in the remaining gelatin solution and leave in the refrigerator overnight.
The energy equivalent of the finished dessert is approximately 130 kilocalories in 100 grams.
Use of diets in practice
Homemade cottage cheese cheesecakes, limited in calorie content, are quite appropriate on the dietary table. They are rich in calcium, strengthens bone tissue, and easily digestible milk proteins, nourishing muscles. Fruits, berries, healthy grains in the cheesecake recipe enrich the overall vitamin and mineral set, help improve the health of the body and strengthen the immune system.Decorations and additions
Diet cheesecakes are prepared with a variety of ingredients that complement the taste and composition of the famous dessert. These components include:
- Fruits and berries, fresh, frozen and canned, pieces and whole -,
Today Diets.ru presents to your attention cheesecake - a famous dessert, an insidious seducer of those with a sweet tooth, a favorite treat for tea or coffee, an integral part of European and American cuisine.
Cheesecake translated into Russian means cheese (curd) cupcake (cake). Therefore, even the most ordinary cottage cheese casserole, can to some extent be classified as cheesecakes.
Cheesecakes are mainly made from cream cheeses. For the base, crushed cookies are taken, which crumble easily, mixed with butter, sometimes a biscuit. However, such cheesecakes, despite their amazing delicate taste, are dangerous for those losing weight - too large number calories. Cheesecakes with cottage cheese have fewer calories.
Creamy cheesecakes have one more “disadvantage”: cheeses such as Mascarpone or Philadelphia are not cheap. Therefore, sometimes you have to think carefully before preparing such a dessert.
But if you replace such cheeses with regular low-fat spreadable cottage cheese, you can get a very tasty diet cheesecake that is suitable even for those losing weight. And it’s not even difficult to prepare it. Plus, financial costs are minimal!
There are some rules and tricks to making cheesecake.
1. In order for the cheesecake filling to be fluffy and tender, all the ingredients for it must be thoroughly beaten.
2. To ensure that the cheesecake bakes evenly and does not crack, it must be cooked in a water bath. To do this, wrap the cheesecake pan with foil and place it in a larger diameter pan filled with water.
3. After the cheesecake is cooked, do not rush to open the oven door - let it cool in it. Then put it in the refrigerator for several hours, or better yet, overnight.
4. If the top of the cheesecake does crack, decorate it with more fruit, or brush it with sour cream, jam or yogurt.
Homemade diet cheesecake with lemon flavor
Ingredients:
Soft pasty cottage cheese 1.8% – 500g
Natural yogurt – 350g
Brown sugar – 3 tablespoons
Egg – 1 piece
Starch – 2 tablespoons
Lemon (large) – 1/2 pcs (or 1 pc not very large)
Cookies (for example, “Jubilee” with cereals) – 180g
Apple (large juicy) – 1 piece (prepare juice – 60 ml)
Vanillin
Strawberries (or other berries) – for decoration
Preparation:
1. Grind the cookies into crumbs using a blender. If you don't have a blender, you can put the cookies in a bag and crush them using a rolling pin. Pour the cookie crumbs into a deep bowl.
2. Pour 60 ml of apple juice into a bowl (you can take store-bought juice, but it is better if it is sugar-free) and with your hands thoroughly knead the crushed cookies with the juice, like dough.
3. Cover a springform pan with a diameter of 20cm with foil or parchment, place our shortbread “dough” on the bottom of the pan and form low sides. Place in the refrigerator for 30 minutes.
4. Meanwhile, prepare the filling. To do this, mix cottage cheese, yogurt, egg, sugar (for those who like it sweeter, you can add a little more sugar), vanillin and the juice of half a lemon in a deep bowl.
5. Grind everything together until a liquid homogeneous mass (this is very easy to do with an immersion blender), add 2 tablespoons of starch, mix thoroughly. After this, add the zest to the filling. It is better to add more zest, about 1-1.5 tablespoons, you can also replace it with orange zest. Mix everything again. The filling is ready.
6. Take the mold out of the refrigerator and pour the curd filling into it. Place to bake in an oven preheated to 170 degrees. In this case, be sure to place a tray with water on the lower level of the oven so that the curd layer does not crack. Or cook the cheesecake in a double boiler. The cheesecake takes about 60-70 minutes to cook. Then turn off the oven and leave the cheesecake inside to cool.
7. After this, put the cheesecake in the refrigerator so that it cools completely and hardens, for at least 2 hours, preferably overnight. Now you can carefully remove the cheesecake from the mold and remove the foil.
8. Decorate it to your liking (in this case, the cheesecake is decorated with strawberry pieces) and serve.
100 grams of diet cheesecake contains 214 kcal: proteins 13 g, fats 6 g, carbohydrates 27 g.
Bon appetit!
You can add pieces of fruit, berries, candied fruits, chocolate, poppy seeds, cinnamon, vanilla, various jams to cheesecakes - then every time you will get a cheesecake with a new taste and aroma, and you will need much less sugar to prepare it!
Curd cheesecake without baking
Ingredients:
Soft pasty cottage cheese 1.8% – 250g
Kefir (or natural yogurt) – 50ml
Honey – 50g
Dried apricots – 50g
Baked muesli (you can just use oatmeal) – 50g
Egg white (from 1 egg) – approximately 35g
Vanillin
Gelatin – 10g
Lemon juice – 50ml
Water – 50ml
Preparation:
1. Mix lemon juice with water, add gelatin and leave for 10 minutes to swell.
2. In the meantime, prepare the base. To do this, soak the dried apricots in hot water for a few minutes, then rinse, squeeze and grind in a blender or meat grinder to a pulp.
3. Now mix the dried apricots and muesli, knead them with your hands so that the mass becomes more or less sticky.
4. Now put the mixture of dried apricots and muesli into transparent bowls or springform molds (it’s good to use salad molds without a bottom) and compact it tightly.
5. After the gelatin has swollen, put the container with it on the gas and begin to heat, stirring constantly, until the gelatin is completely dissolved. No need to boil. Now the gelatin must be strained and cooled.
6. Beat cottage cheese, honey, vanillin and kefir with a blender until smooth.
7. After this, pour the cooled gelatin into it and mix thoroughly with a whisk.
8. Beat the whites into a strong foam and carefully mix into the curd mass.
9. Pour the resulting mixture into bowls and refrigerate for at least 4 hours.
10. After the specified time has expired, decorate the cheesecake in the molds as desired.
If the dessert has frozen in the form, then carefully remove it from there and also decorate it, for example, with a mint leaf, cocoa powder, pieces of fruit, berries, grated dark chocolate or cookie crumbs.
You can also put simply chopped fruit or, for example, corn flakes at the bottom of the mold or bowl; this will reduce the calorie content of the dish.
100 grams of this dessert contains 134 kcal: proteins 11 g, fats 2 g, carbohydrates 18 g.
Warp:- 50 g oatmeal
- 20 g honey
- 20 g flour
- 1 tbsp. l. odorless vegetable oil
- 600 g cottage cheese 5% (a lower percentage is possible)
- 200 g apples (peeled)
- 2 eggs
- 20 g honey
- 20-50 g sugar
- 1 tbsp. l. decoys
- 1 packet of vanilla sugar (10 g)
- pinch of salt
Delicate low-calorie cheesecake based on cottage cheese with a base of oatmeal. We all know that cheesecake usually contains a high percentage of fat, since it contains cream cheese, as well as sour cream or heavy cream, and the cookie base always contains a lot of butter.
This time I went a different route and prepared a diet cheesecake, I baked it according to all the rules for baking cheesecakes (see more details -). But, I’ll tell you, it lives up to its name in taste; thanks to the addition of applesauce, it turns out very tender and soft. Everything bakes perfectly, so don’t worry, you don’t need to add starch or flour to the filling.
Of the fat, there is only a spoonful of vegetable oil in the base, and the percentage contained in the cottage cheese. I took 5% cottage cheese, but you can use 1%, the main thing is that the cottage cheese is homogeneous; any soft paste-like cottage cheese works well (there are also completely low-fat options).
Preparation:
Grind the oatmeal in a food processor as finely as possible.
Add honey, flour, vegetable oil.
Mix well in a food processor (you will get crumbly crumbs).
If you want even more dietary option, you can not add flour and vegetable oil at all, everything will still work out.
Grease the mold a little with oil. If desired, line with parchment paper to make it easier to remove the finished cheesecake. I have a mold with a diameter of 20 cm (it is advisable to use a mold no larger in size).
Lay out the crumbs, level and compact well. Place in the refrigerator while preparing the filling.
Peel the apples and cut out the inedible parts. Cut into arbitrary slices and bake, covered, in the microwave for about 5-7 minutes or until completely soft. You can also bake in the oven, but I usually bake in the microwave, I like it better, the apples turn out sweeter :-)
Use a blender to make a homogeneous puree, cool.
Put applesauce and all other filling ingredients into one container.
Put as much sugar as you think is necessary, I put 50 g, but you can limit it to 20 g, although, of course, then it will be almost not sweet at all. Also, the amount of sugar depends on the sweetness of the apples (I had sweet ones).
Grind the mass thoroughly with a blender, you should get a completely smooth, homogeneous mixture without grains of cottage cheese and sugar.
Pour the filling into the mold.
Place in a larger mold (or in a deep baking tray), pour in boiling water so that it reaches the middle of the mold.
Place in an oven preheated to 160 degrees (turn on bottom heat only). Bake for approximately 1 – 1.20 hours. If the middle of the cheesecake quivers, it's ready.
Leave the finished cheesecake to cool in the oven (turn off the oven and open the door slightly).
Then be sure to refrigerate the cheesecake overnight and transfer it to a plate in the morning.
If desired, decorate with any berries or fruits.
Diet cheesecake It turns out very tender and tasty, has a light vanilla-honey aroma, eating this cheesecake will in no way affect anyone’s figure, you can eat as much as you want!
Today Diets.ru presents to your attention cheesecake - a famous dessert, an insidious seducer of those with a sweet tooth, a favorite treat for tea or coffee, an integral part of European and American cuisine.
Cheesecake translated into Russian means cheese (curd) cupcake (cake). Therefore, even the most ordinary cottage cheese casserole can to some extent be classified as cheesecakes.
Cheesecakes are mainly made from cream cheeses. For the base, crushed cookies are taken, which crumble easily, mixed with butter, sometimes a biscuit. However, such cheesecakes, despite their amazing delicate taste, are dangerous for those losing weight - too many calories. Cheesecakes with cottage cheese have fewer calories.
Creamy cheesecakes have one more “disadvantage”: cheeses such as Mascarpone or Philadelphia are not cheap. Therefore, sometimes you have to think carefully before preparing such a dessert.
But if you replace such cheeses with regular low-fat spreadable cottage cheese, you can get a very tasty diet cheesecake that is suitable even for those losing weight. And it’s not even difficult to prepare it. Plus, financial costs are minimal!
There are some rules and tricks to making cheesecake.
1. In order for the cheesecake filling to be fluffy and tender, all the ingredients for it must be thoroughly beaten.
2. To ensure that the cheesecake bakes evenly and does not crack, it must be cooked in a water bath. To do this, wrap the cheesecake pan with foil and place it in a larger diameter pan filled with water.
3. After the cheesecake is cooked, do not rush to open the oven door - let it cool in it. Then put it in the refrigerator for several hours, or better yet, overnight.
4. If the top of the cheesecake does crack, decorate it with more fruit, or brush it with sour cream, jam or yogurt.
Homemade diet cheesecake with lemon flavor
Ingredients:
Soft pasty cottage cheese 1.8% – 500g
Natural yogurt – 350g
Brown sugar – 3 tablespoons
Egg – 1 piece
Starch – 2 tablespoons
Lemon (large) – 1/2 pcs (or 1 pc not very large)
Cookies (for example, “Jubilee” with cereals) – 180g
Apple (large juicy) – 1 piece (prepare juice – 60 ml)
Vanillin
Strawberries (or other berries) – for decoration
Preparation:
1. Grind the cookies into crumbs using a blender. If you don't have a blender, you can put the cookies in a bag and crush them using a rolling pin. Pour the cookie crumbs into a deep bowl.
2. Pour 60 ml of apple juice into a bowl (you can take store-bought juice, but it is better if it is sugar-free) and with your hands thoroughly knead the crushed cookies with the juice, like dough.
3. Cover a springform pan with a diameter of 20cm with foil or parchment, place our shortbread “dough” on the bottom of the pan and form low sides. Place in the refrigerator for 30 minutes.
4. Meanwhile, prepare the filling. To do this, mix cottage cheese, yogurt, egg, sugar (for those who like it sweeter, you can add a little more sugar), vanillin and the juice of half a lemon in a deep bowl.
5. Grind everything together until a liquid homogeneous mass (this is very easy to do with an immersion blender), add 2 tablespoons of starch, mix thoroughly. After this, add the zest to the filling. It is better to add more zest, about 1-1.5 tablespoons, you can also replace it with orange zest. Mix everything again. The filling is ready.
6. Take the mold out of the refrigerator and pour the curd filling into it. Place to bake in an oven preheated to 170 degrees. In this case, be sure to place a tray with water on the lower level of the oven so that the curd layer does not crack. Or cook the cheesecake in a double boiler. The cheesecake takes about 60-70 minutes to cook. Then turn off the oven and leave the cheesecake inside to cool.
7. After this, put the cheesecake in the refrigerator so that it cools completely and hardens, for at least 2 hours, preferably overnight. Now you can carefully remove the cheesecake from the mold and remove the foil.
8. Decorate it to your liking (in this case, the cheesecake is decorated with strawberry pieces) and serve.
100 grams of diet cheesecake contains 214 kcal: proteins 13 g, fats 6 g, carbohydrates 27 g.
Bon appetit!
You can add pieces of fruit, berries, candied fruits, chocolate, poppy seeds, cinnamon, vanilla, various jams to cheesecakes - then every time you will get a cheesecake with a new taste and aroma, and you will need much less sugar to prepare it!
Curd cheesecake without baking
Ingredients:
Soft pasty cottage cheese 1.8% – 250g
Kefir (or natural yogurt) – 50ml
Honey – 50g
Dried apricots – 50g
Baked muesli (you can just use oatmeal) – 50g
Egg white (from 1 egg) – approximately 35g
Vanillin
Gelatin – 10g
Lemon juice – 50ml
Water – 50ml
Preparation:
1. Mix lemon juice with water, add gelatin and leave for 10 minutes to swell.
2. In the meantime, prepare the base. To do this, soak the dried apricots in hot water for a few minutes, then rinse, squeeze and grind in a blender or meat grinder to a pulp.
3. Now mix the dried apricots and muesli, knead them with your hands so that the mass becomes more or less sticky.
4. Now put the mixture of dried apricots and muesli into transparent bowls or springform molds (it’s good to use salad molds without a bottom) and compact it tightly.
5. After the gelatin has swollen, put the container with it on the gas and begin to heat, stirring constantly, until the gelatin is completely dissolved. No need to boil. Now the gelatin must be strained and cooled.
6. Beat cottage cheese, honey, vanillin and kefir with a blender until smooth.
7. After this, pour the cooled gelatin into it and mix thoroughly with a whisk.
8. Beat the whites into a strong foam and carefully mix into the curd mass.
9. Pour the resulting mixture into bowls and refrigerate for at least 4 hours.
10. After the specified time has expired, decorate the cheesecake in the molds as desired.
If the dessert has frozen in the form, then carefully remove it from there and also decorate it, for example, with a mint leaf, cocoa powder, pieces of fruit, berries, grated dark chocolate or cookie crumbs.
You can also put simply chopped fruit or, for example, corn flakes at the bottom of the mold or bowl; this will reduce the calorie content of the dish.
100 grams of this dessert contains 134 kcal: proteins 11 g, fats 2 g, carbohydrates 18 g.
Most people who adhere to various diets are deeply convinced that eating various types of desserts affects their weight. We want to please this category of men and women and present to their attention several recipes low-calorie dishes, which are easy to prepare and do not require high material costs, namely diet cheesecake. You will see that losing weight can be delicious!
Diet cottage cheesecake
For the crust we will take:
- bran – 1 tbsp;
- 2 tbsp. l. natural yogurt;
- oatmeal – 5 tbsp. l.;
- 1 egg;
- Fructose (to taste);
- ½ tsp. baking powder
Mix all ingredients. Cover the baking sheet with parchment, lay out the “dough”, bake in the oven for 15 minutes at 180˚
Prepare the curd base. We will need:
- low-fat cottage cheese - 400 gr.;
- 200 ml natural yogurt;
- Eggs – 2 pcs.;
- Gelatin - 30 gr.
Spread the cottage cheese, add yogurt, fructose and gelatin pre-dissolved in water. Mix thoroughly. Beat the whites until fluffy foam. Carefully combine the curd mixture with the egg whites, place on the base and place in the refrigerator for 60 minutes. Carefully remove the finished diet cheesecake from the mold and decorate!
Diet cheesecake in a slow cooker
For the crust:
- 1.5% - cottage cheese - 400 g;
- 1.5 tbsp. natural yogurt;
- 2 eggs.;
- Fructose (to taste);
- Starch - 2 tbsp. l.;
- Lemon juice;
- Zest
- Shortbread cookies - 160 gr.;
- 50 gr. - apple juice
Grind the cookies and mix with apple juice to a plastic consistency.
Add yogurt, fructose, lemon juice to the cottage cheese - mix everything. Beat the egg white and yolk, mix with the curd mass, add starch and beat.
Spread the curd base onto the cookie mixture and bake in a slow cooker. Cooking time - an hour in the "Baking" mode.
Dietary cottage cheese cheesecake will go wonderfully with fresh fruit.
Diet chocolate cheesecake
To prepare, take:
- 50 gr. cocoa powder;
- 400 gr. low-calorie cottage cheese;
- 15 gr. gelatin;
- 100 gr. skim milk;
- 20 gr. honey.
First soak the gelatin in warm water until it swells. Heat and dissolve, add milk, honey, cocoa, cottage cheese. Beat until smooth, place in pan and let the diet chocolate cheesecake cool. Grated chocolate is suitable as a decoration.
Diet cheesecake with strawberries
Strawberry cheesecake is prepared in the same way as banana cheesecake, with the difference that we do not add banana puree. After the diet cheesecake is completely cooked, remove it from the oven and cool.
Strawberry layer:
- 200 gr. strawberries;
- 100 - 150 ml of water;
- 20 gr. gelatin;
- Fructose.
We make strawberry puree: prepare gelatin according to the instructions, mix with the prepared puree, add fructose. Spread the mixture onto the cooled crust and put it in the refrigerator. Decorate the diet cheesecake with strawberries with whole berries.
Ingredients:
- 60 g – oatmeal;
- 10 g – cocoa powder;
- 2 eggs;
- Fructose to taste;
- 1 tsp. baking powder;
- 30 ml of 1% milk.
Grind oatmeal in a blender, add baking powder, fructose, and a little milk. Low-fat cottage cheese (400 g), mix with 2 yolks and corn starch. Mash the bananas until pureed and add to the curd base. Whip all the ingredients into a homogeneous consistency, place in a mold and bake the diet banana cheesecake until golden brown, at a temperature of 180˚.
Preparing the crust:
- 100 gr. - oatmeal;
- 1 egg;
- 0.5 tsp. baking powder.
Pour boiling water over the oatmeal, let it swell, add the egg, fructose and baking powder. Mix and place in the pan (don't forget the parchment paper). Bake until done, at 200˚
Curd base:
- 500 g 1.5% cottage cheese;
- 350 grams of natural yogurt;
- Zest;
- Lemon juice;
- Fructose;
- 1 p. gelatin.
Mix cottage cheese with yogurt, add fructose, juice and zest 1 pc. lemon. Prepare gelatin (according to the instructions on the bag) and add it to the cottage cheese. Place on the crust, cool, and decorate the diet cheesecake with powdered sugar.
Diet cheesecake without baking
We will need:
- Cottage cheese 1.5% fat – 200 g;
- Natural yogurt – 100 ml;
- Edible gelatin – 10 g;
- Lemon juice, water – 75 ml;
- Honey – 30 gr.;
- 2 eggs.
Dissolve gelatin in diluted water lemon juice, heat in a water bath. Combine cottage cheese with yogurt and honey, add gelatin. Beat the whites into a thick foam, add portions to the total mass, mix gently. Place the fruit in a baking dish, pour the mixture over it and cool in the refrigerator.
Loading...
