Description
This Healthy Greek Yogurt Cheesecake offers a delicious and nutritious twist on a classic dessert. Featuring a wholesome whole wheat crust enriched with ghee, honey, almonds, and walnuts, it is topped with a creamy, smooth mixture of ricotta, Greek yogurt, and whipped heavy cream sweetened naturally with honey. Finished with a vibrant homemade berry sauce, this cheesecake is a perfect balance of rich flavors and wholesome ingredients, ideal for a guilt-free indulgence.
Ingredients
For The Base
- 100 grams / 3.5 oz ghee butter at room temperature
- 60 grams / 2.1 oz honey
- 100 grams / 3.5 oz whole wheat flour
- 50 grams / 1.7 oz whole wheat flakes
- 40 grams / 1.4 oz raw almonds
- 40 grams / 1.4 oz raw walnuts
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅓ teaspoon baking soda
For The Cream
- 400 grams / 14.1 oz whole milk Ricotta cheese (thick and firm, not creamed)
- 200 ml heavy cream 35% fat
- 100 grams / 3.5 oz honey
- 300 grams / 10.5 oz Greek yogurt full-fat strained
- 1 teaspoon lemon juice fresh
- 1 teaspoon vanilla extract
For The Berry Sauce
- 400 grams / 14.1 oz frozen berries mix
- 180 grams / 6.3 oz honey
- 1/2 teaspoon lemon juice fresh
- Pinch of salt
Instructions
- Prepare the Base: Add ghee butter together with honey in a blender and beat until smooth. Transfer the mixture to a large mixing bowl.
- Grind Dry Ingredients: Wash and dry the blender, then add whole wheat flour, whole wheat flakes, ground cinnamon, baking soda, and salt. Blend until the flakes are finely ground. Transfer to the bowl with the butter and honey mixture.
- Chop Nuts: Add walnuts and almonds to the blender and blend until finely chopped and almost powdered. Transfer to the bowl with the remaining ingredients.
- Mix the Dough: Use your hands to mix the dough until all ingredients combine. It will be crumbly and soft.
- Preheat Oven: Preheat your oven to 170°C / 338°F.
- Form and Bake Crust: Transfer the dough to a 9-inch springform pan lined with parchment paper. Press the dough evenly over the bottom of the pan, not covering the sides. Prick with a fork multiple times. Bake for 20-25 minutes until the crust is uniformly brown. Remove from oven and let cool to room temperature; it will harden as it cools.
- Prepare the Cream: Place ricotta in the mixing bowl with whisk attachment and beat on medium speed. Gradually add heavy cream in two batches, waiting 30 seconds between additions to allow absorption.
- Add Sweeteners and Yogurt: Slowly add the honey, then in batches add the Greek yogurt, followed by vanilla extract and lemon juice. Continue beating for 2-3 minutes until the mixture resembles thick whipped cream.
- Assemble Cheesecake: Spread the cream evenly over the cooled crust in the springform pan. Cover with plastic wrap and refrigerate for at least 8 hours or preferably overnight.
- Make Berry Sauce: In a saucepan, combine frozen berries with honey, lemon juice, and a pinch of salt. Simmer on medium-low heat for about 5 minutes until syrupy. Remove from heat and allow to cool to room temperature, then refrigerate until serving.
- Serve: When ready to serve, remove cheesecake from refrigerator and top with berry sauce. Serve immediately for best appearance and flavor.
Notes
- Use a 9-inch (23 cm) springform pan lined with parchment paper for easy removal.
- Do not defrost the frozen berries before making the sauce to maintain flavor and texture.
- Allow crust to cool completely for best texture before adding cream layer.
- Refrigerate cheesecake for at least 8 hours to allow proper setting of the cream.
- For a less sweet version, reduce the honey used in the cream and berry sauce as desired.
