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Recipe Review by Stephanie Yu
Cheesecake has always been related to being fatty and a “diet-no-no”. This recipe could be a healthier alternative for cheesecake lovers that are watching their diet. The berries can be any berries you like, such as raspberries, strawberries, or blueberries. For both crumbs and filling, I cut down some of the sugar for my personal taste preference. I used about ¾ cup of sugar for crumbs and ½ cup of sugar for filling and it gives me the perfect level of sweetness! You can adjust the sugar amount slightly to fit your own taste. Moreover, if you don’t have a baking pan, you can also use small muffin pans and do the same thing. Keep in mind though the baking time would be less— about 25-30 minutes. This cake can also be refrigerated and the cheese flavour will be even richer!
This cake is the perfect dessert and afternoon tea snack. There is about 6.5g of fat/bar, which is around 10% of your daily fat value. The fat is greatly reduced compared to ordinary cheesecakes by substituting cream and cream cheese with low-fat yogurt and light cream cheese. Grounded almonds are used instead of a biscuits/cookies base, which increases the nutritional value. Since almonds contain mostly unsaturated fats, they are known to reduce your “bad” cholesterol and increase your “good” cholesterol, which in turn reducing your risks of developing cardiovascular disease. In addition, almonds also contain fibres, which help maintain your bowel health and delay your hunger. The berries used in the cake are a major source of vitamin C. It not only boosts your immune system, but also act as an antioxidant and prevents oxidative and inflammatory damages in your heart and blood vessels. Despite all the nutritional benefits, the texture of the cake is really fluffy and is rich in flavour. Therefore, this is a delicious, heart-healthy approved cheesecake! Hope you enjoy!
Recipe from cookspiration.