Food & Drinks

Healthy vs. Unhealthy


Heaven. At least, that's what it would look like if calories didn't count. With no less than thirty, thirty different cheesecakes on the menu. The Cheesecake Factory, around the corner from my house when I lived in the US of A. From a white chocolate variant with fresh raspberries to a dulce de leche with velvety caramel. I could hardly eat anything all day if I knew a visit to this paradise was on the agenda. Because yes, we all know what's in a slice of that. Just add an hour on the spinning bike to that. But it can be different. I dove into my recipe bible for you and found a healthy variant. Can't you care less about calories? I thought of you too.

Today for you in the battle:
the cheesecake.

Healthy

Vanilla quark cake with fresh raspberries

400 grams of low-fat quark

100 grams of Greek yogurt

125 grams of raspberries

20 grams of butter

3 tablespoons of maple syrup

50 grams of oat flour/finely ground oats

50 grams of oats

a handful of mixed nuts

50 grams of medjool dates

5 sheets of gelatin

seeds from a vanilla pod

springform pan of 18 cm

  1. Line the baking pan with baking paper.
  2. Soak the dates in hot water.
  3. Melt the butter in a saucepan and then combine it with the oats, oat flour, and maple syrup in a bowl.
  4. Put the nuts in a blender, pulse but make sure the nuts remain a bit coarse.
  5. Add the nuts to the oat mixture and mix all the ingredients well together.
  6. Melt the butter in the microwave. Combine this with the oats, oat flour, and 1 tablespoon of maple syrup in a bowl.
  7. Pat the dates dry and blend them in the blender. Add this along with a pinch of salt to the rest.
  8. Make sure a sticky mixture forms. Is it a bit too dry? Then add a few tablespoons of water.
  9. Put the mixture in a springform lined with baking paper and press it down well with your hands.
  10. Set the springform aside.
  11. Soak the gelatin sheets in cold water for five minutes.
  12. Take a clean bowl and mix the quark with the Greek yogurt.
  13. Add the vanilla and fold it in well.
  14. Squeeze out the gelatin and add it to the quark mixture.
  15. Put the raspberries in a blender and pulse a few times. The raspberries can remain a bit whole.
  16. Mix the raspberry mixture with the quark mixture and make sure you get a nice mass.
  17. Pour the quark mixture onto the base and let the cake set in the fridge for at least three hours.


Not so very healthy

Real New York cheesecake with raspberry sauce

Ingredients

250 grams of digestive biscuits, crushed

150 grams of melted unsalted butter

115 grams of cane sugar

3 tablespoons of cornstarch

900 grams of Philadelphia (the original)

2 large eggs

115 ml of cream

marrow of 1 vanilla pod

zest of 1 lemon

springform pan of 18 cm

For the sauce

400 grams of raspberries

2 tablespoons of cane sugar

1 tablespoon of chia seeds

  1. Preheat the oven to 180 degrees.
  2. Mix the butter and the cookie crumbs together.
  3. Line the round springform with kitchen paper and spread the cookie mixture over the bottom.
  4. Bake the base for ten minutes until golden brown.
  5. Mix the cornstarch with the sugar and add the cream cheese. Fold well so that all ingredients are well combined.
  6. Add the eggs and whisk the mixture until fluffy.
  7. Finally, add the lemon zest and the vanilla to the mixture and fold in well again.
  8. Take the baking pan, grease the sides well and spread the cream cheese mixture over the bottom.
  9. Preheat the oven to 200 degrees and bake the cheesecake for forty minutes until done.
  10. Put the raspberries in a saucepan and set them over medium heat.
  11. Add the sugar and chia seeds and let it simmer for a while.
  12. Let it cool and serve the sauce with the cheesecake.