Prep 2 mins
Cook 0 mins
Like most people I love cheesecake, but even the low-fat ones are still pretty high in fat and sugar. I came up with this to satisfy a craving and it's delicious. It certainly satisfied the craving and I now have it very often as it is about as exceedingly healthy and good for you as real cheescake is bad for you! It's nice! Do try it!
- 1⁄2 slice white bread (crusts removed, Preferably a very sweet bread such as Challah or honey bread)
- 3 tablespoons nonfat Quark (as thick as possible, yoghurt should be pre-strained) or 3 tablespoons nonfat fromage frais (as thick as possible, yoghurt should be pre-strained) or 3 tablespoons nonfat plain yogurt, to taste (as thick as possible, yoghurt should be pre-strained)
- artificial sweetener, to taste (granulated)
- cinnamon (optional)
- ginger (optional)
- nutmeg (optional)
- 3 teaspoons applesauce or 3 teaspoons jam or 3 teaspoons lemon curd, to taste
- 3 tablespoons nonfat milk, to taste (depending on size of bread)
- Place the bread on plate it's to be served on.
- Carefully sprinkle liberally with granulated sweetener and sprinkle spice/s of choice depending on what topping's going to be onto bread.
- Carefully sprinkle milk over the bread so that the bread becomes moistened all over but not completely saturated (unless you like it like that :) and all the sweetener has been washed into the bread. Smooth the top of the bread for good measure with the back of the spoon.
- Spoon the VERY thick strained yoghurt or quark or fromage frais (the latter is the optimum (perfect) choice - but it is usually very expensive and not available everywhere) to form the 'cheesecake' on the bread. Basically a really thick layer. Smooth it out with the back of the teaspoon.
- Sprinkle a teaspoon or so of sweetener across the top of the yoghurt but don't mix into it.
- Sparingly sprinkle a spice or two (or not, according to what the topping is going to be) across the top of the 'ersatz-cheesecake' :).
- Spoon the *chunky* applesauce (personal favourite!) or jam or lemon curd (also really nice!) across the top and smooth with the back of the teaspoon to form your topping.
- If desired add a sprinkle more sweetener or sprinkled spice.
- SERVE -- perhaps with a nice Cafe Latte!
- The other half slice could have a different topping and would go well with a second cup of coffee!
- TOPPING & SPICE MIX SUGGESTIONS:.
- I usually use cinnamon with applesauce. When I have fresh sweetened strawberry puree available I usually use cinnamon, but actually think strawberry jam with a light dusting of cinnamon is preferable to the fresh strawberries (odd!). Ginger is absolutely brilliant with orange marmalade and with apricot jam. For lemon curd I usually use a little ginger or cardamon but only over the bread or sometimes no spice at all for lemon curd just milk, sweetener and a little lemon juice over the bread. Squished up over-ripe bananas and strawberry jam are wonderful together with a little cinnamon. A nice thick caramelly Dulche de Leche type conserve is great too, but awfully more-ish! I haven't even dared to try Nutella!
- This recipe kind of hangs round the thickness of the yoghurt or quark etc. You really want as thick as possible. Yoghurt tends to be a be light on the cheesy flavour and is really a last resort choice.
- Fromage Frais or Quark are a much better choice when available.
- If the yoghurt is the runny type then it should be pre-strained before using for this recipe.
- Yoghurt (or homemade Quark (strained buttermilk)) straining is easiest done in a sieve resting over a bowl, the sieve lined with a couple of thickness' of paper kitchen roll or a cheesecloth until a lot of the whey has drained off. You can stir it (gently) in the sieve to speed up the process a lot - then it needs to only take about half an hour.
This recipe looks a lot more complicated than it actually is. It's super simple! And quite delicious! I used some of my own homebaked challah (Recipe #95386), as well as some homemade yogurt cheese that I made with some 0% yogurt. A little Splenda, a little ginger jam and a lot of enjoyment, thanks! Tonight I'm going to try this with fig jam, yum!