Honey Vanilla Macaroon Cheesecake
By NNevland
A quick, easy, low fat version of the traditional cream cheese based cheesecakes.
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Ingredients
- Macaroon Crust
- Ingredients:
- 2 Egg whites
- 1 Tbsp. Sugar
- 2 Cups Shredded Coconut
- Honey Vanilla Filling
- Ingredients:
- 2 cups Greek God’s Honey Vanilla Yogurt
- 2 Eggs
- 1.5 Tbsp. Arrowroot Powder
Details
Level of difficulty Easy
Cost Budget Friendly
Preparation
Step 1
The Crust:
1. Preheat Oven to 375 F
2. Place 2 egg whites in a medium bowl
3. Add sugar to the whites and whisk until frothy
4. Mix in the coconut
5. Spread the mixture on the bottom of a 10 inch springform pan
6. Bake until golden brown (about 25 minutes)
7. Decrease oven temp to 350F
8. Allow Crust to cool for at least 15 minutes
Step 2
The filling:
1. Blend together the eggs and yogurt until smooth
2. Add arrowroot powder and blend again
3. Pour filling onto the crust
4. Bake at 350F until the edge of the cakes pull away from the edges of the pan, and the cake has a “done” look to it. Cake should still be jiggly in the center
5. Let cool, then refrigerate for 2-3 hours before releasing the springform
6. Optional Topping: Toss half a pineapple, sliced, with lime zest and 1 tsp. of sugar. Refrigerate, and serve with cheesecake when ready.
If you want to add a festive twist, mix a quarter cup of the filling with a few drops of food colouring and then add on top and make a pretty swirl in the colour of your choice.
If you want a thicker cake, double the filling recipe
Chef Tips and Tricks
For a quick dessert fix, turn to this handy, dandy mug recipe!
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