A few weeks ago i tried a recipe for a “light” cheesecake and it was surprisingly delicious!!
1 Preheat the oven to 200 ° C. Grease the edge of the baking sheet in. Crush the biscuits in a food processor finely. Add the butter and blend briefly until the butter running well blended. Spoon the cake mixture in the bottom of the springform pan and press with the back of a spoon well.Turn after baking the temperature back to 150 ° C.
2 Separate the yolks from the whites. Mix the yogurt, cream cheese, egg yolks, flour and lemon juice together. Beat the egg whites with the mixer, gradually add the sugar and whisk the whole thing about 1 minute brisk. Mix the beaten egg whites lightly into the flour–yogurt mixture. Mix ¼ of the yogurt mixture with the raspberries and mix with hand blender until a smooth mixture.
3 Pour the white protein yogurt mixture over the pie crust and pour the raspberry mixture. With the help of a teaspoon of streaks in the batter so you get a marbled effect. Bake the cheesecake in the oven about 20 minutes. Remove the cheesecake from the oven and allow to cool to room temperature, then turn it in the refrigerator. Remove the cake pan only when the cheesecake has cooled completely.
And this is the result!!!