I would say one of my favorite desserts is cheesecake, could be any flavor, strawberry, chocolate etc I'm a fan. Tucking into those layers of luscious sweetness, the world cannot be a better place with a slice of cheesecake goodness.

But unfortunately considering the amount of calories that go into making this tasty desert, I groan inwardly at the thoughts of its unhealthiness.

So I was ecstatically surprised to find this much healthier but still equally delicious and duly validated by my family as they scoffed down the last remnants. Enjoy!

Ingredients:

For the Crust and Streusel

2/3 cup sugar
10 Tablespoons softened butter
2 ½ cups all purpose flour
½ cup unsweetened cocoa powder
1 large egg

Filling:

3 eggs, separated
½ cup plus 2 Tablespoons granulated sugar, divided
⅛ teaspoon salt
1/3 cup cornstarch
½ cup oil
lemon zest from 1 lemon
1 teaspoon vanilla extract
4 cups plain yogurt

Directions:

When using yogurt place a clean cloth in a strainer place over a large bowl. Spoon the yogurt into it, fold the cloth over the top, add a small plate and a heavy can or glass of water on top for a weight.

Let the liquid drip into the bowl for about an hour or more.

Crust:

Mix the first four ingredients for the crust until fine crumbs form.

Add egg and mix again until the dough comes together in larger crumbs, like streusel.

If still too dry, you may add a teaspoon or two of water.

Press ⅔ of the crust into a 10 inch buttered spring form pan.

Reserve the rest for streusel topping.

Filling

Preheat oven to 380°F.

Beat the 3 egg whites until foamy. Drizzle in ½ cup sugar and ⅛ teaspoon salt and beat until soft peaks form.

Do not overbeat. In a separate bowl, beat the egg yolks with 2 tablespoons of sugar and the vanilla extract; add the yogurt cheese and lemon zest and beat until smooth.

Sift the cornstarch over the filling mixture and mix well.

Fold in the egg whites. Pour the filling mixture over the crust. Top with the remaining streusel.

Bake for 30 minutes, then reduce the temperature to 350°F and bake for 15 minutes, or until set in the middle.

Refrigerate.

By Mayuri Jayasinghe