EASY & DELICIOUS Low Calorie Cheesecake | Greek Yoghurt Cheesecake with Oat Crust

Fall in love with this easy-to-make cheesecake, crafted with love and even better with a healthier twist with an oats crust and yogurt filling.

Full Recipe: https://www.goodchefbadchef.com.au/recipes/greek-yoghurt-cheesecake-with-oat-crust

Ingredients:
Crust
1½ cups rolled oats
4 tbsp extra virgin olive oil
1 tbsp honey
Pinch salt

Filling
3 eggs
250g cream cheese
1½ cups full-fat Greek yoghurt
¾ cup monkfruit sweetener
Juice of ½ lemon

Topping
2 cups mixed frozen berries
Juice & zest of ½ orange
Squeeze lemon juice
2 tsp corn flour

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Come along on a mouthwatering journey with Mike, Jacq, Tim, and Jo as they take you on a culinary adventure like no other! Get ready to tantalize your taste buds with bold flavours and unexpected twists that will elevate your kitchen skills to new heights.
#recipe #cheesecake #lowcarb #food #dessert #delicious #sweet #dessertidea #australia

So I know a funny joke about oats god well I’m Scottish you know I love to have oats and the English used to say something about well we just feed our oats to horses and the retort from the Scots were well that’s why the English have such fine horses and Scots have

Such fine men cuz we eat our oats I’m glad I got that joke right I’m terrible at I’m doing oats anyway back to foood moving on this is when I lean more towards my Caribbean heritage I’m going to use my fine rolled oats to make a base for my cheesecake instead of

The biscuits that would normally be used you’re using oats instead yeah instead of digestive yeah you’re looking really skeptical just you wait just you wait okay so I’m going to Blitz them a little bit in my food processor until they resemble digestive biscuits [Laughter] nice and at this stage is when you add

In lots of butter to the digestive biscuits to give you that Rich cheesecake base right instead that’s not what we’re going to do Mike we are going to pour in some guess what extra virgin olive oil I’ve got about four tablespoons here just you wait you’re going to love this one I

Promise okay and then I am adding just a little bit of Honey partly because this is going to help the oats come together and stick the crumb together partly because you know Honey’s also just a tasty sweetener beautiful adds some flavor so but mostly I’m using the honey

Here just to help the oats to stick together and then don’t add too much water don’t be too you know boisterous here just add a little a while you don’t want this to get too sticky I just want it to come together in no more okay so a

Little bit crumbly can I ask why water what else would I use you could use the yogurt oh oh well I like that I thought you were going to tell me something like you know no no I know how you like cream I thought you were going to say milk actually

You could use you could use a little bit of the yogurt as to just help bring it together and then you’ll get a little bit more caramelization with the bake I like that okay next time we’ll try that no I did like that nice idea Mike um okay so tip it into the

Bowl and then just spread it around the bottom and I’ve pre-lined this I did sort of um oil and if you’ve got one of these spring form tins it does make it easier I have actually made this in just a Pyrex dish and it does tip out nice as

Long as you use your baking paper to line it but it works a treat so when you’ve pressed that into the bottom of your tin basically we’re just going to pop that into the oven for about 10 to 15 minutes at and I’m going to surprise you here

160 little bit lower I don’t want it to burn it’s quite thin awesome okay while that’s baking we can make the filling I think it’s time I got you working I’ll be enjoying just watching the master at work here Joe right well you know I thought you know you’ve got such a good

Beating arm I’m going to get you started on the filling so three eggs into the bowl I’m going to use um some Greek yogurt so it’s more of a yogurty cheese filling okay um you know I was trying to remember what my mom used to put in her

Filling M but yeah I’m pretty sure it had gelatin would it have cream in it yeah cream cream cheese old school cheesecakes gelatin I don’t know why we used to put gelatin in it I don’t think it’s necessary at all there still recipes floating around with it sure

Okay joh wh first so beat the a up yeah and then you’re going to add in the cream cheese some Greek yogurt and then here is my secret ingredient for reducing the overall amount of sugar this is a really clever product so this is reducing the amount of sugar so the

Impact on your blood glucose levels as well and the overall calories by about a quarter 25% and it’s a blend yeah it’s it’s clever isn’t it and it’s one of my favorite alternative sweeten ners it’s a natural sweeten ner it’s called monk fruit um and so they’ve used the monk

Fruit to reduce the amount of sugar but what’s clever about this compared to some other alternative sugars is actually this functions like sugar it’s a like in the dessert yeah and you use it in the same amount as you would the regular sugar that’s amazing okay ready

For the sugar yeah go for it cool cool Co oh a little bit at a time I’m joking it’s not one of your delicate little pastry T recipes this is a bung it in get it you know get it mixed that’s it it’s a jaw recipe no fan dangled sort of stuff

Happening over here and just that squeeze half a lemon love that okay I think it’s looking good you happy that I am very happy okay so once the crust is ready after that 10 minutes or so should be just starting to go a little golden brown we’re going to

Pour the filling onto the top put it back into the oven for about 40 minutes until it should be a wee bit jellyish in the middle you know it should Wibble wobble a wee bit but be almost completely set then we’re going to take it out of the oven we’ll make our

Meantime so it’s cooled down enough then we can finish our dish awesome so let’s make our topping I always get a bit nervous using words like cool because this is probably not a I’m not putting it through a sive okay like so anyway you can call it a

I call it a when do I ever give you a hard time Jo every time I’m in the kitchen with you Mike anyway what you will be pleased to know is I’m using frozen berries so I do love to use frozen berries and also at certain times

Of year let’s be Franko fresh berries get really really expensive yeah yeah and that’s when using frozen berries really is a winner so I’ll just slice these I think actually in halfes will be okay into the size that you want you just don’t want too many big chunks of

Strawberry on the top that’s all I’m doing so you’re going to sit this on top of your cheesecake or serve it with each piece I’m going to I’m going to put it onto the like in a traditional wi lay it over the top really nice that actually

Made me think of something you could do these as little individual cheesecakes which might be quite pretty and do them and you know do them in little um you know rakins or something what you do need to do is remember to make this ahead of time though because we want

This to cool down obviously before we add it to the top of our cheesecake so you can do this the day before while you’re baking the cheesecake and then let it all cool down in the fridge overnight or you can do it just you know half an hour or an hour before you’re

Ready to serve your cheese cake now what I also want is I don’t want you’re going to find quite a lot of juice comes out the berries and obviously I’m going to add the orange juice that Mike’s doing for me so I don’t want it to be too

Runny cuz I want this to look really really beautiful so I’m just going to use a little cornflour to thicken the sauce so that it’s a lovely nice thick fruit fruity Berry sauce compt a compt there we go and you i’ get the right word eventually with your help

And that goes I love how much Citrus you’re putting in it I love the you’re filling it yeah beautiful adding vitamin C too berries and citrus together oh now look at that gorgeous color in here now okay that’s looking great enough juice can I take that from you of course you can yeah

Look I gave you the messy job oh what a surprise and that goes too so once that’s simmered down the the cornflour is cooked out you’ve got a nice thick sauce put it into a bowl as soon as it’s come down to room temperature or cool enough to pop into your fridge

Meantime your cheesecake is almost finished in the oven let it cool down pop them both into the fridge and then a few hours later or preferably the next day you’re ready to assemble so our cheesecake’s lovely and set cuz it’s been in the fridge for a

Few hours and our kolie is also cooled down and all we have to do now is top it so just pop your onto the top or your what do we call it again a compt a compt that’s a better name onto the top it’s that beautiful bright red colors

Spread your lovely compost out on top and doesn’t that just look gorgeous it looks beautiful Joe really really beautiful a lovely lovely dessert and it’s kind of light it’s got that 25% less sugar in there it’s got the goodness of the Greek yogurt and the berries and the oats in that crust I

Think this is a real winner well the proof is in the mic taste test let’s see if I can pass I will do the honors for sure I was going to cut the biggest slic in the world then and I was like no I’ll behave be delicate I’ll behave be

Delicate yes getting a little nervous over here oh you don’t need to be look at this that’s an absolute Beauty it does look lovely okay however the proof is definitely in the eating go on you go you sure yes I’m very happy with that base Mike how does it

Taste beautiful oh honestly it’s almost like a flapjack base like it reminds me of that sort of you know the flavors it’s Ys yeah like but the compt is delicious the cheesecake is creamy and Rich the yogurt doesn’t like soften it at all you get a nice bit of punch from

The yogurt okay there you go see sorry digestive biscuits are out for your base oats are in [Laughter] sometimes