Chocolate Yogurt Cheesecake

Difficutly: very easy
Time: 2 Hours 30 Min
Portion: 10 servings
• Graham cracker crust
• 3 large egg whites
• ¼ tsp salt
• 1 ½ cups low-fat plain Greek yogurt
• ½ cup nonfat sour cream
• 3 Tbsp. unsweetened cocoa
• ¾ cup firmly packed dark brown sugar
• ½ cup carrot puree
• 6 Tbsp. flour
• 2 tsp. vanilla extract


1. Preheat oven to 325. Place egg whites and salt in a large bowl. With a mixer on high, beat the egg whites until they are fluffy and cling to the bowl when tilted (about 2 mins).

2. In another large bowl, whisk the yogurt, sour cream, cocoa, brown sugar, carrot puree, flour and vailla. With a rubber spatula, fold in the egg whites in 3 batches. Pour the batter over the crust and smooth with a rubber spatula.

4. Bake until the edges are slightly browned but the center is still soft and wobbles – 30-40 minutes. Allow to cool, then chill for at least 2 hours before serving.

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