Fun fact: while visiting Croatia 🇭🇷 in 2017 I developed a bad cold. I did not feel like eating dinner at my hotel (Hotel Jezera in Plitvice National Park) and asked the waiter if I could just have some yogurt and fruit instead. He brought me a dish of the most heavenly homemade yogurt, and some delicious fresh fruit. It was just what the doctor ordered. That day I decided to start making my own yogurt when I got home. I bought an Instant Pot with a yoghurt making function and it was the first thing I made. It is so much better than store bought yogurt! I make yogurt almost weekly and strain it through a EuroCuisine strainer as I like it Greek style. It will be perfect for this recipe. So I guess you could say that Croatia changed my life.
Love your story from Croatia, I guess you had a chance to try a homemade yogurt made from the milk produced by the local farmers in Lika's area, and you're so right, none of the store-bought stuff can't beat the taste and silkiness of homemade yogurt, but still just a few people actually do it... I tried out the oven method, but haven't turned it into a habit. Hope you enjoyed the Plitvice, it's the most beautiful nature I've ever seen.
I am from Bulgaria and we produce real Yogurt with special bacteria - Lactobacillus delbrueckii subsp. bulgaricus and it is very good for the gut. If you can find a little Bulgarian yogurt you can start making it at home.
I've been making my own homemade yogurt since 2018! I strain mine with hopps bags. You are so right that nothing in the store comes close to the taste of homemade yogurt. I love your story and can relate. I am in Colorado USA and what got me started making it on my own, was trying a store brand called Noosa. I was obsessed with it! I didn't understand how it could taste so creamy and be yogurt. Finally I looked into making my own yogurt. Even making it with regular grocery store milk, it turns out SO tasty. Whole milk is great, but skim also works and tastes good too. I had a big disaster trying to make it with ultra-processed organic milk in the past (didn't work!). I would love to find a farm to buy fresh milk and make yogurt with it. I've bought the expensive brands of fresh milk in the USA (Kalona and Alexandrés), but the problem is.... They so tasty my family will just drink the milk. It seems too precious to make yogurt with lol Fermenting for 5-6 hours gives the best creamy flavor in my experience. I strain mine for another 6-12 hours so it's ultra thick. I eat it on everything (salads, tacos, burritos, and even cook with it and have made pasta white sauce.)
I did this today, I grated lemon zest into the mix for a lovely tangy flavour. For the base I roasted oats mixed with apple sauce butter. Great recipe thanks❤
Ask and you shall receive: I've been looking for THIS recipe for literal months. Thank you! I bake at least one cheesecake a month. I've been looking for recipe, baked or not, in order to take advantage of half off Greek yogurt at my grocery store. This is perfect!
I'm a huge cheesecake lover too, and I think this healthier version is the closest I've ever come to the traditional cheesecake, enjoyed both so much the taste and the texture. And that strained Greek yogurt is really a game-changer... Thanks for your feedback!
Sasha does it again! Our favorite RUclips chef never fails to deliver. This looks like another winner that uses the tang of Greek yogurt and offers us a lighter, healthier dessert. (I'm wondering if the crust/crackers mix might be used for a regular pie crust? My attempts at making pie crust with oats and oat flour have been pathetic, but I don't like the idea of using regular flour.) Thank you for this one, Sasha! It will be on our menu this week for sure!
Thanks for all of your support Lauren, it means a lot! This recipe is definitely worth trying, it turned to be delicious more than I expected. For the crust, I think that might work as well, actually I'm going to give this a try. Have a great week!
@@HowToCookSmarter Hi Sasha, I tried to use this crust recipe for a pie crust. It mixed and rolled out very nicely, as it does for graham crackers. However, it wasn't quite enough dough to fill the pie plate to the rim. And any of the dough that wasn't covered with pie filling got too brown and crumbled off. The flavor was fine, though, so perhaps a little more moisture, like more applesauce or butter? And maybe a slight increase in the ingredients? I don't want to give up on finding a healthier pie crust than the flour-and-butter versions we see on most sites. Many thanks for all the ways you have made us successful in our cooking and baking adventures! 🥰
Here A quicker but delicious and close enough recipe 😊 for the crust I combine together oat flour and almond flour with some natural butter or nut butter, for the topping I combine Greek yogurt with any kind of cream cheese like kiri or Philadelphia for example with some honey or if you want it lower in calories you sweeten it with liquid stevia or a low calorie syrup.
No bake cheesecakes are my favourite type of cheesecakes Sasha! I have a tub of lower fat whipping cream in my fridge and some blueberries, so I will definitely have to try a healthier blueberry cheesecake! As ever, TFS and have a great week! 👍💖
Hi Hazel, that would be great, hope you'll enjoy your cheesecake just as much as I did, that's right, I did, there's no more leftovers in the fridge:) Happy cheesecake making! Have a wonderful week! Sending back love!
Looks delicious and I would think this is much lighter and more digestible than the richer, traditional cheesecakes. This will make for a wonderful summer delight. Thanks, Sasha. We appreciate all your hard word and creative marvels you share with us.
Two tips: --Crushing cookies in a food processor might scratch the plastic bowl --Don't toss the whey....it can be mixed into most batters, adding a bit of tang. Looks very good and easy to bring to a pot luck. The strained yogurt is also used as cheese in some cultures---flavored with olive oil, herbs, seasonings or spread plain on bread topped with honey, jam, or fresh fruit.
Thanks for your tips! I usually add the whey into my smoothie, but yes it can be used for making a crust too. Strained yogurt is so delicious, I'll try to make a homemade spread out of it, wait... it could be one of my next videos:)
@@HowToCookSmarter .... Yogurt is a marvelously versatile food equally good for sweet and savory recipes. How about a savory oat cracker or seed cracker..... with oats, of course.
What a refreshing video, thank you so much for sharing this! I made the Chia-crust cheescake today you showed on another video and I really love it! The accent and calm voice really elevates your videos, keep up the beautiful work!
I stumbled upon your channel and have to say you're brilliant! Thanks for taking the time to share your knowledge. Can't wait to try a bunch of your recipes.
i know you mostly do content on low calorie recipes, but if possible could we have some High calorie recipes for people who is trying to bulk with healthy ingredients/whole foods and not have to recur to very processed fast food. Thanks.
Could you substitute whipped egg whites for the heavy cream to boost the protein and lower the fat? I know it would affect the taste, but I'm more asking about the structural integrity of the cake.
Thank you! How can I make without Heavy cream? Also Is it possible to just bake the crust in the cake pan instead of making crackers and then putting in the food processor?
Hi! Sure, you can make this cheesecake without using Greek yogurt only, but it makes the cheesecake more light in texture, and in taste too... For the crust, you can it in a cake pan, but the texture will be more dense that way.
In most of these recipes stevia or another sugarfree sweetener is a must for me. The greek yogurt requires quite a bit of sweetener imo to be compareable with "regular" versions of these meals.
@@HowToCookSmarter I use erythritol. I'd use a lot. I eyeball the amounts, taste the paste, adjust the amount if needed. Imo it makes greek yogurt 100x better for sweet recipes.
@@HowToCookSmarter Prva klasa su ti recepti i ceo kanal, bas sam se fino najeo gomilu puta, jos kada sam video da si nas (prepoznao proizvodjace namirnica) bas mi drago bilo :) Sve najbolje !
@@jamesjasonallen4168 I usually do the same thing, drop a whole container into the strainer, strained Greek yogurt with a drizzle of honey is also a wonderful dessert:)
Mate i am sorry, but with adding heavy cream in there you added fat and maybe even more than using special types cream cheese... The honey and maple syrup is still a bit more complex sugars but still sugar molecules non the less and over all some sort of sweetener would be a big improvement... So a cup of yogurt and cheese cream mix with chia seeds with stevia , an oat base of some sort with maybe chia seeds to be firm again and a diabetic friendly jam would do wonders to make this maybe not as pretty but definitely a healthier twist in my humble opinion
I just wanted to get it close as possible to the traditional cheesecake, but still keep it on a healthier side, and if you compare the numbers (check for the chart at the end of video) you can see all the difference. Sure you can make this cheesecake by using strained Greek yogurt only and stevia.
I just learned Cream cheese emulsion witch is basically cream cheese extract exists and is zero calories if you want to try adding that, there’s also stevia and sweetened Greek yogurt options if it’s not sweet enough.
@@chelsieromero4874 the point of the video was to make it lower in calories though, fat free cream cheese exists it’s just made in a factory and this channel is more focused on trying to make desserts as natural as possible.
Trust me there's no big difference in taste between the cream cheese and strained Greek yogurt, the overall taste more depends on the type of honey you use.
![Japanese Souffle Cheesecake [Super Fluffy & Jiggly]](http://i.ytimg.com/vi/0qq2MACXNWk/mqdefault.jpg)
![Japanese Souffle Cheesecake [Super Fluffy & Jiggly]](/img/tr.png)
Fun fact: while visiting Croatia 🇭🇷 in 2017 I developed a bad cold. I did not feel like eating dinner at my hotel (Hotel Jezera in Plitvice National Park) and asked the waiter if I could just have some yogurt and fruit instead. He brought me a dish of the most heavenly homemade yogurt, and some delicious fresh fruit. It was just what the doctor ordered. That day I decided to start making my own yogurt when I got home. I bought an Instant Pot with a yoghurt making function and it was the first thing I made. It is so much better than store bought yogurt! I make yogurt almost weekly and strain it through a EuroCuisine strainer as I like it Greek style. It will be perfect for this recipe. So I guess you could say that Croatia changed my life.
Love your story from Croatia, I guess you had a chance to try a homemade yogurt made from the milk produced by the local farmers in Lika's area, and you're so right, none of the store-bought stuff can't beat the taste and silkiness of homemade yogurt, but still just a few people actually do it... I tried out the oven method, but haven't turned it into a habit. Hope you enjoyed the Plitvice, it's the most beautiful nature I've ever seen.
I am from Bulgaria and we produce real Yogurt with special bacteria - Lactobacillus delbrueckii subsp. bulgaricus and it is very good for the gut. If you can find a little Bulgarian yogurt you can start making it at home.
I've been making my own homemade yogurt since 2018! I strain mine with hopps bags. You are so right that nothing in the store comes close to the taste of homemade yogurt. I love your story and can relate.
I am in Colorado USA and what got me started making it on my own, was trying a store brand called Noosa. I was obsessed with it! I didn't understand how it could taste so creamy and be yogurt. Finally I looked into making my own yogurt.
Even making it with regular grocery store milk, it turns out SO tasty. Whole milk is great, but skim also works and tastes good too. I had a big disaster trying to make it with ultra-processed organic milk in the past (didn't work!). I would love to find a farm to buy fresh milk and make yogurt with it.
I've bought the expensive brands of fresh milk in the USA (Kalona and Alexandrés), but the problem is.... They so tasty my family will just drink the milk. It seems too precious to make yogurt with lol
Fermenting for 5-6 hours gives the best creamy flavor in my experience.
I strain mine for another 6-12 hours so it's ultra thick. I eat it on everything (salads, tacos, burritos, and even cook with it and have made pasta white sauce.)
I did this today, I grated lemon zest into the mix for a lovely tangy flavour. For the base I roasted oats mixed with apple sauce butter. Great recipe thanks❤
That's great news, love your take on this recipe!
Ask and you shall receive: I've been looking for THIS recipe for literal months. Thank you!
I bake at least one cheesecake a month. I've been looking for recipe, baked or not, in order to take advantage of half off Greek yogurt at my grocery store.
This is perfect!
I'm a huge cheesecake lover too, and I think this healthier version is the closest I've ever come to the traditional cheesecake, enjoyed both so much the taste and the texture. And that strained Greek yogurt is really a game-changer... Thanks for your feedback!
Sasha does it again! Our favorite RUclips chef never fails to deliver. This looks like another winner that uses the tang of Greek yogurt and offers us a lighter, healthier dessert. (I'm wondering if the crust/crackers mix might be used for a regular pie crust? My attempts at making pie crust with oats and oat flour have been pathetic, but I don't like the idea of using regular flour.) Thank you for this one, Sasha! It will be on our menu this week for sure!
Agreed. He's the best!
Thanks for all of your support Lauren, it means a lot! This recipe is definitely worth trying, it turned to be delicious more than I expected. For the crust, I think that might work as well, actually I'm going to give this a try. Have a great week!
@@HowToCookSmarter Hi Sasha, I tried to use this crust recipe for a pie crust. It mixed and rolled out very nicely, as it does for graham crackers. However, it wasn't quite enough dough to fill the pie plate to the rim. And any of the dough that wasn't covered with pie filling got too brown and crumbled off. The flavor was fine, though, so perhaps a little more moisture, like more applesauce or butter? And maybe a slight increase in the ingredients? I don't want to give up on finding a healthier pie crust than the flour-and-butter versions we see on most sites. Many thanks for all the ways you have made us successful in our cooking and baking adventures! 🥰
Really nice! This recipe lowers the calories but still keeps the flavour and texture of any kind of cheesecake
Exactly, it's a win-win kind of recipe:)
Thank you so much for creating a healthy version of this delicious cheesecake. ❤
Hi Marianne! You're so welcome, hope you'll enjoy the recipe!
I have been looking for recipes to use my homemade Greek yogurt and yeah! This looks perfect! Thanks for sharing!
Here A quicker but delicious and close enough recipe 😊 for the crust I combine together oat flour and almond flour with some natural butter or nut butter, for the topping I combine Greek yogurt with any kind of cream cheese like kiri or Philadelphia for example with some honey or if you want it lower in calories you sweeten it with liquid stevia or a low calorie syrup.
Making it with homemade Greek yogurt would be even better! Thanks for your comment!
You're always on it Sasha! Thank you for sharing this recipe for a lighter but just as tasty Cheesecake as the one made with cream cheese is.😋👍
It truly tastes like the regular cheesecake, can't get enough of it:) Hope you'll give it a try! Thanks so much for supporting!
No bake cheesecakes are my favourite type of cheesecakes Sasha! I have a tub of lower fat whipping cream in my fridge and some blueberries, so I will definitely have to try a healthier blueberry cheesecake! As ever, TFS and have a great week! 👍💖
Hi Hazel, that would be great, hope you'll enjoy your cheesecake just as much as I did, that's right, I did, there's no more leftovers in the fridge:) Happy cheesecake making! Have a wonderful week! Sending back love!
Looks delicious and I would think this is much lighter and more digestible than the richer, traditional cheesecakes. This will make for a wonderful summer delight.
Thanks, Sasha. We appreciate all your hard word and creative marvels you share with us.
It's definitely a summer delight, it's so refreshing, not a sugar bomb... Glad you like the recipe! I appreciate your kind words of support!
Greek yogurt is heavy and boring
Two tips:
--Crushing cookies in a food processor might scratch the plastic bowl
--Don't toss the whey....it can be mixed into most batters, adding a bit of tang.
Looks very good and easy to bring to a pot luck. The strained yogurt is also used as cheese in some cultures---flavored with olive oil, herbs, seasonings or spread plain on bread topped with honey, jam, or fresh fruit.
Thanks for your tips! I usually add the whey into my smoothie, but yes it can be used for making a crust too. Strained yogurt is so delicious, I'll try to make a homemade spread out of it, wait... it could be one of my next videos:)
@@HowToCookSmarter .... Yogurt is a marvelously versatile food equally good for sweet and savory recipes. How about a savory oat cracker or seed cracker..... with oats, of course.
@@msr1116 Yes, that would be a nice one too, will give that a try... the problem with oat flour is that it lack crunchiness... but I'm on it.
Amazing as always, thank you so much for creating and sharing the best recipes. Take care and have a lovely day. ❤️💐
Hi Zahra, it's my pleasure to be of help, and this cheesecake is really that good... Hope you're doing good! Sending back love!
What a refreshing video, thank you so much for sharing this! I made the Chia-crust cheescake today you showed on another video and I really love it! The accent and calm voice really elevates your videos, keep up the beautiful work!
Hi! Thanks so much for your kind words of support! Glad you enjoy the recipes!
Thank you so much for sharing!
You're so welcome Gloria!
I stumbled upon your channel and have to say you're brilliant! Thanks for taking the time to share your knowledge. Can't wait to try a bunch of your recipes.
Thanks so much John, it's great to have you here, hope you'll enjoy the recipes! Take care!
Thank you for another great recipe!
You're very welcome, glad you like it!
just amazing 😍
Love your recipes..and have been watching you for a few years..im going to have to try this one!
Hi Sarah! It's great to have you here, hope you'll enjoy this healthier cheesecake!
What a beautiful recipe. I must prepare this soon. Thank you so very much. ☮️🌹👏👏👏👏👏
Thanks for your feedback, hope you'll enjoy it!
i know you mostly do content on low calorie recipes, but if possible could we have some High calorie recipes for people who is trying to bulk with healthy ingredients/whole foods and not have to recur to very processed fast food.
Thanks.
Just eat bigger servings of his healthy recipes!
Use cream cheese instead of the yogurt for the filling😉
Will have that on mind, thanks for your feedack!
I imagine you could probably add a choice of flavouring too with this like lemon juice or zest if I wanted to make a lemon cheese cake? 😍
Sure, you can't go wrong with that.
Could you substitute whipped egg whites for the heavy cream to boost the protein and lower the fat? I know it would affect the taste, but I'm more asking about the structural integrity of the cake.
Hi! Sure, that would be a great way to lower the fat and add some protein too, sure if you don't mind eating raw eggs, so go for it.
I’m making this today!! I tried another “healthy cheesecake” recipe and 👎🏻😾 looking forward to this one!
Hope this one will turn out delicious for you!
Thank you! How can I make without Heavy cream? Also Is it possible to just bake the crust in the cake pan instead of making crackers and then putting in the food processor?
Hi! Sure, you can make this cheesecake without using Greek yogurt only, but it makes the cheesecake more light in texture, and in taste too... For the crust, you can it in a cake pan, but the texture will be more dense that way.
@@HowToCookSmarter thank you!!!
In most of these recipes stevia or another sugarfree sweetener is a must for me. The greek yogurt requires quite a bit of sweetener imo to be compareable with "regular" versions of these meals.
What type of stevia do you use and how much would you add for this type of dessert?
@@HowToCookSmarter I use erythritol. I'd use a lot. I eyeball the amounts, taste the paste, adjust the amount if needed. Imo it makes greek yogurt 100x better for sweet recipes.
Kao i uvek deluje super ukusno ! Samo za nas balkance javorov sirup eh ima mi meh ukus, sve ostalo odlicno.
Hvala na podršci! Vjerujem, ali ni cijena mu nije baš pristupačna, med je uvijek dobra zamjena.
@@HowToCookSmarter Prva klasa su ti recepti i ceo kanal, bas sam se fino najeo gomilu puta, jos kada sam video da si nas (prepoznao proizvodjace namirnica) bas mi drago bilo :) Sve najbolje !
Can u please upload pastries like savory and desserts
Don't really get it
Hey! Such a nice discovery, love your channel. Can we replace the greek yogurt by Skyr ?
Hi, it's good to have you here! Yes, that would be nice too, if you like skyr go for it.
Yummmm
Thanks Have nice day Hugsssss🤝🙏🤗❤️❤️❤️❤️💪
Thanks! Sending back hugs!
@@HowToCookSmarter 😄😄😄😄🖐️🤗🤗🤗🤝🙏👍❤️❤️❤️❤️
Thanks for sharing ❤
You're so welcome Janice! Sending back love!
Which one is butter the one with cottage cheese or greek yogurt I wanna try it but I am confused which one
Both are delicious, but this one comes with improved texture.
@@HowToCookSmarter ok now I can’t find heavy cream can i use whipping cream or cream cheese with milk? Thanks in advance
👍 for not using artificial sweeteners
Thanks for supporting!
Can you tell me if this freezes well please .I am going to make it but will nit get through all of it quickly
I'm not a big fan of freezing the cheesecake, you know the texture may go off, I would rather make a 2-3 mug cheesecakes using half of the recipe.
Can i substitute apple sauce with banana?
Hi, that would be a nice option too, a bit sweeter I guess, but that's fine too, because this recipe is moderate on sweetness.
Can you do a baked Yogurt cheesecake?
I'll put it on my list, thanks for suggesting.
@@HowToCookSmarter Thank you!!
so whats the total calories of htis cheese cake
What's a honey substitute if you are allergic to honey?
Maple syrup, or other liquid sweetener like date syrup would be fine too.
Is the specified amount of greek yoghurt before or after straining? Cause it will lose some weight while straining right?
Hi James, you're right, it's 2 cups of strained Greek yogurt (after straining).
@@HowToCookSmarter gotcha! I just strained about 1kg of Greek yoghurt and was left with around 600 grams strained.
@@jamesjasonallen4168 I usually do the same thing, drop a whole container into the strainer, strained Greek yogurt with a drizzle of honey is also a wonderful dessert:)
@@HowToCookSmarter yum! With walnuts
Alternativa to oat flour??
Any flour of your choice
@@HowToCookSmarter thank you so much 😊
If I were to use cream cheese instead, how much would that be🤔🙂
Hi! You can use the same amount like Greek yogurt
@@HowToCookSmarter Thank You😊
If you’re going to use cream cheese, just make a regular cheesecake from a regular recipe.
@cbgbstew4072 the recipie has heavy cream it already isn't light, reduced fat creak cheese is a lighter option
How much gelatin would you add if you want to use gelatin
There's no need for gelatin, I think it would go off if you use it in this recipe.
How can I replace that heavy cream? For the lactose intolerant people and those who want to avoid that fat content.
Coconut cream for vegans but I don't know about what you can use for low fat
I guess silken tofu would work well, but don't know about complementing the flavors.
❤❤😮😮❤❤😊😊❤❤
O 🤤🤤
Mate i am sorry, but with adding heavy cream in there you added fat and maybe even more than using special types cream cheese...
The honey and maple syrup is still a bit more complex sugars but still sugar molecules non the less and over all some sort of sweetener would be a big improvement...
So a cup of yogurt and cheese cream mix with chia seeds with stevia , an oat base of some sort with maybe chia seeds to be firm again and a diabetic friendly jam would do wonders to make this maybe not as pretty but definitely a healthier twist in my humble opinion
I just wanted to get it close as possible to the traditional cheesecake, but still keep it on a healthier side, and if you compare the numbers (check for the chart at the end of video) you can see all the difference. Sure you can make this cheesecake by using strained Greek yogurt only and stevia.
I agree I was sad seeing heavy cream
The taste isn't the same..
Think about why that is, though.
I just learned Cream cheese emulsion witch is basically cream cheese extract exists and is zero calories if you want to try adding that, there’s also stevia and sweetened Greek yogurt options if it’s not sweet enough.
Use cream cheese instead🙂 just consume in moderation❤
@@chelsieromero4874 the point of the video was to make it lower in calories though, fat free cream cheese exists it’s just made in a factory and this channel is more focused on trying to make desserts as natural as possible.
Trust me there's no big difference in taste between the cream cheese and strained Greek yogurt, the overall taste more depends on the type of honey you use.
first
Can't eat oat flour. Sucks.
You can use any other flour of your choice.
@@HowToCookSmarter ok. Thank you.
No bake and proceeds to bake the base
Just in case you want to go all from scratch
Shut up. That’s so lame and pedantic.
You can always go buy graham crackers, then it'll be no bake.......Although the company that makes the graham crackers, baked them..
it looks like you don't know how to use a spring pan 🤣 s=169
🤢🤢🤢🤢🤢
Thanks!!! For sharing ❤❤❤
Hi, you're so welcome! Sending back love!