The light cheesecake in jar cooking in the microwave, a protein spoon dessert, sugar-free and, thanks to vacuum sealing, you can prepare it 10 days in advance. Like the jar-cooked cheesecake, this jar dessert cooks in just a few minutes. There are many light desserts in jar cooking that can be made and stored, perfect for breakfast or a healthy snack and suitable for those on a diet. Following the success of yesterday’s live session in the support group, here is the complete recipe. A jar-cooked cheesecake, enriched with a base of sugar-free biscuits, a cream made from Greek yogurt, spreadable cheese, egg, and sweetener. Finally garnished with melted chocolate. A delight for the palate but protein and low glycemic index.
At the end of the recipe, you will find alternatives for garnishing the light cheesecake in jar cooking.
Don’t miss the video recipes on the Facebook page (HERE) and on the Instagram profile ‘Dal tegame al vasetto’ (HERE).
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- Difficulty: Medium
- Cost: Economical
- Rest time: 3 Hours 20 Minutes
- Preparation time: 15 Minutes
- Portions: 2 Pieces
- Cooking methods: Jar Cooking, Microwave
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 496.61 (Kcal)
- Carbohydrates 32.15 (g) of which sugars 11.57 (g)
- Proteins 15.65 (g)
- Fat 34.25 (g) of which saturated 6.86 (g)of which unsaturated 3.55 (g)
- Fibers 3.26 (g)
- Sodium 132.10 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 Cheesecake Jars
- 4 sugar-free Digestive biscuits (or 1.8 oz of other sugar-free cookies)
- 1 tablespoon extra virgin olive oil (or 2 tablespoons of margarine)
- 100 g 0% fat Greek yogurt
- 100 g light spreadable cheese
- 1 egg
- 4 drops sweetener (or 1.8 oz of erythritol)
- one quarter of a vanilla bean
- 30 g 70% dark chocolate
Tools Needed for Cheesecake in Jar Cooking
- 1 Microwave oven preferably with inverter technology
- 2 Jars 370 ml with thin seal
- 1 Bowl
- 1 Chopper
- Electric whisk
- 1 Small glass bowl made of glass
Procedure
Chop the cookies in the mixer, add the oil or margarine, and blend again. Divide the cookies between the 2 jars and then compact them at the bottom using a meat pounder, glass, or spoon. Set aside the jars with the cookies and prepare the cream.
Crack the egg into the bowl, add the sweetener or erythritol, yogurt, spreadable cheese, vanilla, and salt. Mix well with the whisks until you get a smooth and velvety cream. Distribute the cream in the 2 jars, then clean the edges of the jars if they have become dirty. Finally, close the jars as shown in the photo.
Place a jar in the microwave and start cooking for about 3 minutes at half power, compared to the tested power (I use 300 W on 600 watts of power given by the water test). However, stop the cooking when the cheesecake swells, almost reaching the lid. If your microwave does not allow you to see well inside, open the door for a moment and restart if necessary. At the end of cooking, remove the jar from the microwave and let it rest closed until it returns to room temperature, and cook the other cheesecake jar.
Once the jars are at room temperature, you can store them in the refrigerator for up to 10 days.
Break the chocolate into pieces, distribute it in the small bowl, and melt in 1-minute steps at about 300 watts.
Garnish the cheesecakes with the melted chocolate and decorate with grated coconut, or hazelnut crumbs, and serve.
Additional Tips
I recommend using slightly worn seals so that when you pull them off when cold, you won’t prematurely damage the new ones.
Light Cheesecake with Coconut and Chocolate
If you love the coconut and chocolate combination, you can add a teaspoon of grated coconut to the chopped cookies and a level tablespoon to the cheese and yogurt cream.
