This delicious dessert is a simple spin on a classic, using protein-rich Greek yogurt and eggs to form a crustless cheesecake. You can alter the maple syrup for your desired level of sweetness; I like to use a little less and add extra berries on top. Vanilla bean paste offers an extra layer of flavor that pairs great with creamy yogurt.
I love desserts like this that satisfy a sweet tooth without a blood sugar rollercoaster. Try it with any of your favorite fruits or even some cacao nibs and nuts on top. Enjoy!
Wishing you health and happiness,
Mark Hyman, MD
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Ingredients:
Cake:
- 2 ⅔ cups plain full-fat unsweetened Greek yogurt, divided, room temperature
- 3 teaspoons beef gelatin, unflavored
- 4 large eggs, room temperature
- ⅓ -½ cups pure maple syrup, depending on the sweetness of choice
- 1 teaspoon vanilla bean paste
Optional Toppings
- Assortment of berries (about 1 cup)
- Pomegranate seeds (about 1 tablespoon)
Method:
1. Line a 9-inch springform cake pan with parchment paper and preheat the oven to 350°F (convection bake if possible).
2. Place ½ cup of Greek yogurt in a medium mixing bowl along with the gelatin and mix well. Mixture will be a little lumpy.
3. Heat ½ cup of Greek yogurt in a small saucepan on medium heat, stirring well to avoid burning. Once hot and more liquid, add the yogurt-gelatin mixture and mix well to smooth out any lumps. Set aside.
4. In a large mixing bowl, beat the eggs for about 1-2 minutes. Add the maple syrup along with the vanilla bean paste and mix well.
5. Transfer the yogurt and gelatin mixture into the eggs, by pouring through a fine strainer. Scrape the yogurt into the egg mixture using a spatula. Discard any lumps remaining in the strainer.
6. Mix well and add the remaining Greek yogurt (1 ⅔ cups). Beat until smooth.
7. Transfer the mixture into the cake pan.
8. Prepare a water bath for the oven, to create moisture while the cake is baking : Add boiling water into an oven safe dish, place this dish on the lowest rack of the oven. Transfer cake into the oven on the middle rack and bake for 50 minutes on convection, or one hour without convection.
9. Remove the cake from the oven when the top is golden brown and the center of the cake is still a bit jiggly. Place the cake on the counter and run a knife around the edges. Let the cake cool in the pan until the cake has reached room temperature.
10. Chill the cake, covered, in the refrigerator for at least 4 hours (or overnight).
11. Once the cake has been fully chilled, remove cake from the refrigerator and cake pan. Garnish with optional berries or pomegranate seeds. Cut into slices and enjoy!
Nutritional analysis per serving: Calories: 87, Total Fat: 4g, Saturated Fat: 2g, Cholesterol: 54mg, Fiber: 0g, Protein: 4g, Carbohydrates: 10g, Sodium: 46mg, Sugars: 9g, Net Carbs: 10g