Low-Fat Cheesecake

Healthy Dessert  - Low-Fat Cheesecake

Best Cheesecake ever! To prevent the top from cracking, put a pan with some water in it under the cheesecake on a separate rack. It keeps enough moisture in the oven to keep it from happening. Just make sure to watch your oven. Depending on the season and elevation where you live, it may need less time. Don’t fret if it gets cracks on the top, just call it “home made”.

Low-Fat Cheesecake
 
Author: Healthy Recipes Center
Ingredients
  • 9 whole low-fat cinnamon graham crackers, broken in half
  • 2 tablespoons unsalted butter, melted
  • Cooking spray
  • 2 8-ounce packages Neufchatel cream cheese, softened
  • 2 8-ounce packages fat-free cream cheese, softened
  • 1 1/2 cups sugar
  • 1 cup reduced-fat sour cream
  • 2 large eggs plus 3 egg whites
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon finely grated lemon zest
  • Assorted toppings
Instructions
  1. Preheat the oven to 350 degrees F. Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with cooking spray and press the crumbs onto the bottom. Bake until browned, about 8 minutes. Let cool, about 10 minutes.
  2. Meanwhile, beat both cream cheeses and the sugar with a mixer on medium-high speed until smooth, 5 minutes, then beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, 3 minutes. Pour over the crust.
  3. Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.
  4. Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired
Calories: 3938 Fat: 180g Saturated fat: 100g Unsaturated fat: 60g Trans fat: 1g Carbohydrates: 430g Sugar: 361g Sodium: 5474mg Fiber: 2g Protein: 158g Cholesterol: 904mg

 

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