Lemon ‘Cheesecakes’

These were inspired by my discovery of Lemon flavoured Chobani. A low fat, low sugar alternative to regular cheesecake – no cream, no butter, no actual cheese..more like a delightful yoghurt tart! But that doesn’t sound as good does it?

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There’s no denying that cheesecake is delicious. But I am here to provide an [almost] equally as delicious alternative, with a whole lot more going for it. I love my Chobani. Mostly because they have this mysterious way of getting really, really thick yoghurt without the fat and with heaps of protein. They say it’s all in the whey removal process, but I reckon they’re holding something back. Why can’t other yoghurt brands come close?? Anyway, enough conspiracy theories. More food.

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Lemon ‘Cheesecakes’…

For the base:

1/2 cup macadamias

1/2 cup coconut

1/4 cup oats

3 fresh dates

For the filling:

3 x 170g tubs Chobani Lemon flavour

1/2 x cup water

2 x tsp agar agar

1/2 tsp vanilla

For the topping:

3 x lemons (juice and zest)

125g sugar

1 tbs corn flour

2 tbs hot water

3 eggs

 

Ok, you guys are going to hate me. I used the agar agar again. It’s such a pain but I really do prefer it to the bones and cartilage in gelatine. Ouch.

The base is the easy part. In a food processor, combine oats, coconut, macadamias and dates until they come together to form a sticky clump of dough.

Press about a tablespoon each into the base of a 12-hole muffin tin, and bake in the oven for 10 minutes. Allow to cool.

For the filling: heat 1/2 cup of water in a saucepan and mix in the agar agar. Simmer for five minutes until the agar is dissolved and the liquid is thickened.

Empty your Chobani tubs in a big bowl and stir through the vanilla, then pour the agar liquid in and stir as quick as you can. It’s gonna go lumpy. You might get teary. But don’t stress too much about it, it’ll taste good, ok?

Spoon the yoghurt mixture onto the cooled bases. Fill the muffin holes to the top. Then place in the fridge while you make the topping.

I just have to stop you there. This was a momentous occasion for me, because I discovered how delicious lemon curd was. Oh my. Words can not describe. And this is the relatively healthy version without the butter!! It’s dangerously easy to make.

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In a saucepan, heat up lemon juice and lemon rind, then stir in sugar until dissolved. In a separate bowl, whisk the eggs. In another bowl, combine the corn flour with hot water to dissolve and thin it out.

Using a whisk, gradually pour the beaten eggs into the lemon syrup mixture. Do it slowly – you don’t want the eggs to scramble. Whisk, whisk, whisk away. It will take a good five minutes and you will feel like you’re wasting you’re life, until FINALLY, you see it come together. It should be thick and smooth and luscious. Stir in the cornflour mixture until well incorporated.

Then, remove the cheesecakes from the fridge, and top them with a tablespoon of lemon curd. You can be a little bit fancy and put a lemon slice on top. But to be honest I only did it because these were a birthday present! Leave them in the fridge for a few hours, ideally overnight, and then share the love. X

 

 

 

 

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