Ingredients:

  • 8 oz Neufchâtel cream cheese, softened
  • 1/4 cup plain non-fat Greek yogurt
  • 3 tbsp honey
  • 1 tsp vanilla bean paste
  • 1 tsp lemon zest
  • 1.5 cups whole wheat pastry flour
  • 1/4 cup cornstarch
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 1 cup chilled sparkling water
  • 1/3 cup melted coconut oil
  • 1 large egg, separated

Instructions:

  1. Combine softened Neufchâtel, Greek yogurt, honey, vanilla, and lemon zest in a bowl.
  2. Beat the mixture until silky and completely smooth with no visible lumps.
  3. Scoop 1 tablespoon mounds onto a parchment lined tray.
  4. Flatten each mound slightly into a disc shape. Note: This helps them sit flat in the iron.
  5. Freeze the discs for 45 minutes until firm to the touch.
  6. Whisk the pastry flour, cornstarch, baking powder, and baking soda in a large bowl.
  7. Mix the egg yolk, sparkling water, and melted coconut oil in a separate jug.
  8. Combine the wet and dry ingredients until just moistened (a few lumps are okay).
  9. Whip the egg white in a clean bowl until stiff, glossy peaks form.
  10. Fold the egg white gently into the batter. Note: Don't overmix or you'll lose the air.
  11. Preheat your iron to a medium high setting.
  12. Pour 2 tablespoons of batter into the center of the iron.
  13. Place one frozen cheesecake disc directly onto the wet batter.
  14. Top with another 2 tablespoons of batter, covering the cheese completely.
  15. Close the lid and cook for 4 minutes until the steam stops rising.
  16. Remove carefully once the exterior is deep golden and rigid.