A zesty way to prepare a traditional cheesecake.
A zesty way to prepare a traditional cheesecake.
nonfat cooking spray
1 cup graham cracker crumbs
2 tablespoons brown sugar
2 tablespoons butter or margarine, melted
1/2 cup sugar
1/3 cup wheat flour
1 teaspoon vanilla extract
2 8 oz. packages nonfat cream cheese
1/2 cup 1% milk
1/3 cup nonfat sour cream
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 tablespoon fresh orange juice
1 teaspoon lemon peel, grated
1 teaspoon lime peel, grated
1 teaspoon orange peel, grated
3 egg whites
1/4 cup sugar
1. Preheat oven to 300º F.
2. Prepare the crust: Coat a 9-inch springform pan with cooking spray. In a medium bowl, mix crumbs, brown sugar and butter then firmly press mixture into bottom and 2 inches up the sides of the pan.
3. Prepare the filling: In a large sized mixing bowl, combine sugar and flour then add vanilla, cream cheese, and eggs. Beat until smooth. Add milk, sour cream, citrus juices and peels and beat until smooth.
4. In a separate mixing bowl, using clean and dry beaters, beat egg whites at room temperature at high speed until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time and beat until stiff peaks form. Gently fold egg white mixture with cream cheese mixture.
5. Pour into prepared crust and bake at 300º F for 1 hour or until set. Remove from oven and let completely cool on a wire rack. Cover and chill for 4 hours or overnight.
6. Sprinkle with grated lemon, lime and orange zest before serving (optional.)
Reprinted with permission by Public Health – Seattle & King County
I made this last night and couldn't wait the 4 hours to try it. I used Splenda baking blend instead of sugar to help cut the calories. It is a delicous, refreshing dessert that I would serve to company. Thanks to whomever shared this. Gail
It was awesome. I too used Splenda and juiced a half of a lemon, lime, and orange along with the peel to get it a bit more citrusy. I made it into individual cupcake molds to cut down on the portion size. It was wonderful.
I am not fooled by the low fat items; it's still 2124 calories for the whole cake. Who could eat just 1/12th and not go back for seconds??? I think I'll pass on this one. Too tempting. Too many calories.
I don't like using splenda in any recipes- I believe that using organic sugar is a healthier option. You can cut those calories by reducing the amount of sugar in the recipe and not sacrifice any of the taste. This is a tasty recipe, thanks for sharing- the citrus lends a lovely quality to it
This had a chemical kind of aftertaste, I'm assuming from the nonfat dairy products. It might be worth trying again with low fat products. No one here liked it much, but a shot of Reddi Whip improved things.
I haven't made this for awhile and when it popped up again on the email I got all excited! I loved it so much the last time, I'm making it again this time. As far as the calories go...this is actually minimal even for the serving size--we are talking cheesecake.
Read through some other comments before making. Used as many low fat products as i could and used all the juice from the lemon and lime, and half from the orange and all zest from all fruits. EXTREME flavor- awesome big hit at home and work!! Not a fan of pie crusts so used thin layer of pound cake.
I made this for Christmas dinner, it was delicious. The only thing I did differently was use a combination of gingersnaps and graham crackers for the crust, and used low fat cream cheese instead of no-fat which I don't care for. I'll definitely make this again!
I made this for my husband's birthday. It was the very first time I ever made cheesecake and it turned out perfect. He and my son loved it. I will try to add some extra lemon or lime next time to kick up what he loves best. Thank you!
It looks good, and less calories then some, but you could even do more by substituting the sour cream with plain or even citrus flavored yogurt, the two eggs with just egg whites, and 1% milk with nonfat milk!
Enjoyed this cheesecake - not too sweet and definitely citrus, but would add more zest next time (it was difficult to measure the teaspoonfuls). Only one query - how on earth do you get non-fat cream? - surely that's an oxymoron.... will try some yoghurt in it next time as I had to use full fat.
made it for my birthday cake, but used reduced fat cream cheese. Everyone loved it! Wonderful not to have to give up cheesecake! I tried making this as a pie, with half the filling; also great, just reduce baking time.
I have another low fat Cheesecake recipe that is made almost entirely from yogurt cheese, with 1 pkg of Low Fat Cream Cheese, and it is so delicious. I am looking forward to trying this with a couple changes of my own, like omitting the wheat flour. I think Greek Yogurt in place of sour cream works.
Made this with my daughter as it is written. Very very good and quite easy to make. Not that deadly sweet delicious as the ones we ate in London, but this is what a light version is about, isn't it? Next time maybe we will use less egg whites. I eat an orange and a banana with one slice.
i'm sugesting using splenda-like many before me have. Also to make the crust lower in fat i never bother putting in the melted butter- i just sprinkle the grahm crackers on the bottom. and when ever a recipie calls for sour cream i have always used no fat PLAIN yogurt -cuts out even more calories
This was so good! I followed the advice of other reviewers and added the juices of a whole lime, a whole lemon, and half an orange. It's so nice to have an indulgent recipe that actually fits into my eating plan. Thanks for sharing this recipe!
Has anyone tried a cheesecake using EggBeaters? I would like to know if it works before I attempt it. :-) My husband and I love cheesecake, but have to watch the cholesterol. Glad to know the Splenda works, too, because of his diabetes.
Interesting, the variety of comments & opinions here! This recipe looks quite yummy, no ingredient looks like it's too much or too little, and it makes me hungry just to read it...mainly b/c I adore citrus recipes! In it goes to my recipes that I want to try.
I won't use splenda or other aritifical sweetners as they are toxic (Look up aspertame, BHT, BHA). I use turbando (raw) sugar as it hasn't been refined, and the juice of one lemon and one lime. Excellant!
I can't wait to try this. And what I have always found for cheesecake is that it freezes very well. So I plan to cut any remaining cake into 1/2 servings, wrap them individually and freeze them for a later treat.