One of my favorite desserts is cheesecake. I've been known to create heavenly tasting cheesecakes that previously were loaded in sugar even though I always used less than recommended but that was before I knew what sugar did to our bodies!
Now I present you with a tried and true healthier version for enjoying cheesecake. I searched for a while before I finally found a recipe that could match what I was use to, until I saw Chocolate Covered Katie blog post!
I recommend you try this with honey or maple syrup instead of sugar. Better yet - I normally cut out the sugar and enjoy the creamy cheese taste.
24 oz cream cheese (can use vegan)
2 cups of plain coconut yogurt
2 1/2 tsp pure vanilla extract
1 tbsp lemon juice
1 tbsp cornstarch or arrowroot
1/2 cup maple syrup, honey, or stevia
pinch of stevia
Preheat oven to 350 F. Fill a 9x13 pan about halfway with water and place it on your oven’s lower rack. Bring cream cheese to room temperature. Using a blender or hand blender, beat all cheesecake ingredients just until smooth. (Do not overbeat, as this would introduce air bubbles that would burst in the oven and thus cause cracking.) Smooth into a 9-inch springform pan, either lined with a crust or without. Place on the middle rack above the other pan. Bake 30 minutes, and do not open the oven during this time. When the time is up, leave the oven door closed and turn off the heat. Leave in the closed oven for an additional 5 minutes. Then remove—it will still look underdone—and let cool 20 minutes before placing the still-underdone cheesecake in the refrigerator. It’s important not to put the cheesecake right from the oven to the fridge, because you want it to cool gradually so it doesn’t crack. Chill at least 6 hours, during which time it will firm up to the proper texture. Leftovers covered in the fridge will last around 3-4 days.
Link to the amazing blog post --> https://chocolatecoveredkatie.com/healthy-cheesecake-recipe/