I love cheesecakes : as a cheese lover, I love both sweet and savory cheesecakes. However, many versions of cheesecake, including the traditional New York Cheesecake , find them heavy. I can’t finish a slice, I feel too much cream and cheese, and in particular I discard part of the cheesecake base, the one usually made of digestive-type biscuits and melted butter.
This is why I don’t use a biscuit and butter base in my cheesecakes: I find it too caloric. In fact, in the traditional recipe there are at least 150 gr / 180 gr of biscuits (in practice 600/700 calories) and 80/100 gr of butter, plus a small amount of sugar (600/800 calories). The caloric result of the cheesecake base exceeds 1200/1500 calories.Then there is the cheese filling, the glaze and so on. The final dessert typically exceeds 4000 calories.

What if we try to make a basic cheesecake with half or even a third of those calories?
Here are the basic cheesecake ideas that I recommend, and that I use often. 

CHEESECAKE BASE WITH WASA
I wasathey are slices of wholemeal barley: each slice has about 30 calories and looks like twice the size of a rusk, but has more crust. I like them very much, they are very digestible, and I use them as a cheesecake base. Just blend 10 in the mixer with 200 ml of organic apple juice (not fruit juice, juice, the clear one that looks like white wine so to speak) and a tablespoon of grated coconut flour. Instead of coconut flour, you can put a tablespoon of previously crushed flax seeds in a mortar or a tablespoon of oat bran. To obtain this base, first crumble the wasa in the mixer, then add the glass of juice, finally, if the consistency is not very compact, the coconut flour or bran or seeds. Total calories are less than 500. The base can be cooked or used cold (recommended).