3 Ingredient Healthy Cheesecake
It’s never been easier to make cheesecake! Simply mix vanilla Greek yogurt, eggs, and cornstarch to make this effortless 3-Ingredient Healthy Cheesecake. It’s cooked in a water bath for a creamy texture and rich flavor. It’s high in protein, low in fat and tastes just as good as the traditional one!
Ingredients
- 2 1/2 cups (583 g) whole milk vanilla Greek yogurt
- 2 large eggs, approx 95 grams without shells
- 3 tbsp (21 g) cornstarch
Instructions
- Preheat oven to 350°F (177°C). Spray the inside of a 7 inch one piece round cake pan (not a springform pan) with cooking oil spray. Line the bottom of the pan with a parchment round. Don’t line the sides but make sure they are greased.
- Add yogurt and eggs to a large mixing bowl. Whisk until eggs are fully incorporated and no egg white streaks remain.
- Sift in cornstarch with a fine mesh strainer, one tablespoon at a time and whisk after each addition until cornstarch is fully incorporated.
- Pour batter into your prepared cake pan. Eliminate any bubbles if you see them on the surface of the cake batter.
- The cake will be baked in a water bath. To do this, place your cake pan into a slightly larger baking pan, such as a 9 inch square baking pan. Pour just enough cold tap water into the outer pan so that the water level reaches 1/2 inch. Make sure to add the water to the outer pan after you've put the cake in. If you add 1/2 inch of water before, the added weight of the cake pan and cake batter will push up your water level more than 1/2 inch. I recommend sticking in a ruler to measure the water level. It’s difficult to just “eye it” and looking at how far it reaches up the cake pan will also not be accurate. If your water level is too high, the cake will cook too fast.
- Place cake with water bath into your oven. Bake for about 40-50 minutes or until center is just set and cake is starting to pull away from the edges. Let cake cool for about an hour and then place it in the fridge for several hours to set. Letting the cake cool in the fridge will help it set better and also help the flavors develop.
Notes
- This cake is meant to be only lightly sweetened. To make it sweeter, you can use a sweeter yogurt or add about 1/4 cup of sugar to the batter. You can also use a sugar substitute. You can also top with fresh fruit or a sweet jam.
- I recommend baking in a one-piece pan rather than a springform. When I tested this with a springform pan I found that the cake didn't bake as evenly and the cooked cake came out wetter. If you only have a springform pan, you can try it. You will need to wrap the bottom of the springform pan in 2 layers of foil to help prevent the water from seeping in. Your bake time will also likely be a little longer.
- To remove the cake, turn the cake pan upside down with a plate underneath. The cake should slide right out. Then flip onto another plate to make the cake right side up again.
- This recipe does work with low fat and nonfat Greek yogurt however the texture won't be as rich. It will taste and feel more like a yogurt cake rather than a cheesecake. Whole milk Greek yogurt is best for mimicking the cream cheese texture. The recipe also works with sugar-free Greek yogurt that has been sweetened with a sugar substitute.
- Nutrition estimate will vary depending on what yogurt you choose. This estimated nutrition is calculated with Amazon Fresh Whole Milk Vanilla Greek Yogurt.
Serving: 1slice, Calories: 105kcal, Carbohydrates: 10g, Protein: 7g, Fat: 4g, Saturated Fat: 2g, Sodium: 39mg, Fiber: 0.04g, Sugar: 6g, NET CARBS: 10
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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