Today is my birthday and I wanted to make an amazing dessert. I’ve been adding small amounts of low fat dairy to my diet and though the experiment failed and I have to go back to dairy free eating I decided to make one last dairy filled dessert. And since I can’t make anything without adding my unusual spin to it, I made a crustless, low fat basil infused agave cheesecake with the extra tang of Greek yogurt and goat cheese. The resulting cheesecake was rich and flavorful yet light and fluffy from the egg whites. I served it with fresh diced mango but most fresh fruits and berries would go well with it.
16 oz Neufchâtel cheese, room temp.
1 cup non-fat plain Greek yogurt
6 oz fresh goat cheese, room temp
1 cup fresh basil, rough chopped
3/4 cup agave nectar
4 egg whites
1/3 cup fresh lemon juice
zest of 2 lemons
Preheat oven to 350* F. Line the bottom of a springform pan with parchment paper and tightly cover the outside with tinfoil. In a small sauce pan, add agave and basil. Bring to a boil and turn off the heat. Allow to cool to room temperature and strain out the basil. In a mixing bowl, combine Neufchâtel cheese, Greek yogurt, goat cheese, lemon juice, lemon zest, and basil infused agave. Beat with an electric mixer until smooth. In a separate mixing bowl, beat the egg whites until they form stiff peaks. Fold eggs whites into the cheese mixture and pour into the prepared springform pan. Set the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake cheesecake in the bain marie (water bath) for 50 minutes. Remove from the oven and cool the cheesecake on a rack for 30 minutes. Refrigerate and allow to chill for at least 6 hours before serving.