Unlike traditional cheesecake, which is fully prepared on cream cheese cream, the filling of this dessert for the most part consists from low-fat Greek yogurt that mixes only with a little cream cheese. Cheesecake is getting less fat and high-calorie, but at the same time remains the same divine with balanced taste, which gives it brackish cheese, sugar and lemon sourness. Cheesecake base baked from shredded pita chips with cinnamon and then filled with filling and again baked until it hardens and becomes delicate silky texture. Serve a cheesecake with garnish with blueberries sauce cooked from blueberries in pineapple juice. one serving: (10 total) Calories 290, total fat 12 g, saturated fats g., proteins 10 g., carbohydrates 36 g., fiber, g., cholesterol mg., натрий мг., сахар г. 
Time: 4 час. 40 min Difficulty: easy Portions: 10 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. potato chips with sugar and cinnamon, lightly fragmented
- 2 tbsp. l (30 gr.) Melted butter
- 1 pack 480 gr. plain Greek yogurt with fat 2%
- 220 gr low fat butter cream cheese room temperature
- 3 large eggs
- 3/4 Art. Sahara
- 1/4 Art. premium flour
- 1 tsp vanilla
- 1 tsp finely grated lemon zest
- 2 tbsp. frozen blueberries
- 3/4 Art. sugar-free pineapple juice
- 1 tsp flavoring gelatin
Recipes with similar ingredients: Premium Flour, Pineapple juice, blueberries, pita chips, yogurt, eggs, cream cheese, gelatin
Recipe preparation:
- Set the grid on the middle level of the oven and preheat oven to 160 ° C. Sprinkle the mold into the cooking spray. baking dish with a diameter of 22 cm. Wrap the bottom and outer walls of the mold a large sheet of foil and place it on a baking sheet with sides.
- Put the pita chips in a food processor and grind to small crumbs. Add butter and whisk to make wet mix. Put the mass into the mold and press it to its bottom and walls 1 cm up. Bake until the cake dries and goes aroma, about 5 minutes. Cool completely.
- Meanwhile, in a food processor, mix yogurt, creamy cream cheese, eggs, sugar, flour, vanilla, lemon zest and 0.5 tsp. salt and whisk until smooth. Put the mixture on ready cake.
- Bake the cheesecake until it hardens in the center, 40-50 minutes. Cool completely on a wire rack, then cover and place in refrigerator for at least 3 hours or at night.
- Meanwhile, in a medium-sized saucepan, mix the blueberries and pineapple juice and bring to a boil. Turn down the heat to a minimum and cook for 5 minutes, then remove from stove. In a small bowl dilute gelatin in 1 tbsp. l water and let stand for 5 minutes. Stir dissolved gelatin into the hot blueberry mixture. Overfill sauce in a bowl, cover and refrigerate for about 3 hours so that it thickens.
- After the cheesecake hardens, remove the mold. Chop slices and serve with blueberry sauce. If the sauce is too thick, microwave it for 20 seconds and then pour the cheesecake.
