Low-fat, low calorie cheesecake
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 144.9
- Total Fat: 6.7 g
- Cholesterol: 10.7 mg
- Sodium: 153.1 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 0.2 g
- Protein: 3.3 g
IntroductionDespite the rumors, a delicious low-fat cheesecake is not at all hard to make at home. This one comes in at approximately 145 calories and under 7 g fat per serving. Despite the rumors, a delicious low-fat cheesecake is not at all hard to make at home. This one comes in at approximately 145 calories and under 7 g fat per serving.
2 eight oz. packages - 1/3 less fat Neufchatel cheese or reduced fat cream cheese - room temperature
8 oz fat free Greek Yogurt, plain - room temperature4
1 cup sugar
1 Tbsp brown sugar
1 Tbsp pure vanilla extract
1/4 tsp almond extract
4 large egg whites - cold
1 9 inch graham cracker crust, crumbled OR 2 cups graham cracker crumbs and 1 Tbsp sugar mixed
Using pure vanilla extract instead of imitation will help this low fat recipe develop a full flavor and taste more decadent.
Allow Neufchatel cheese (or cream cheese) and yogurt to come to room temperature. This helps produce a smooth, creamy cheesecake. If you don't have time to wait, place them in a glass bowl and microwave for 5 seconds at a time until slightly below room temperature. Do not melt!
Folding in egg whites: place half the egg whites in the center of the cheesecake mixture and use a spatula to cut through them to the bottom of the bowl. Turn the spatula, scooping up the mixture at the bottom and folding it over the top. Turn the bowl slightly and repeat until mixed. Repeat with the other half of the egg whites. Do not over mix.
If you decide to make full cheesecakes instead of cupcakes, use 2 pie crusts and place a cookie sheet filled with water on the shelf underneath them. This helps to keep the tops from cracking.
Adding finely chopped almonds to the graham cracker mixture adds a healthy fat and another layer of delicious flavor!
Place a small spoonful of the graham cracker mixture into the bottom of 30 cupcake tins and gently press them with your finger tips or a small glass. Add the cheesecake mixture on top, filling each cupcake approximately 2/3 full to avoid overflow. Smooth with the back of the spoon.
Bake at 325 for 25-30 minutes switching the top and bottom trays in the middle. Cheesecakes should be lightly browned on the edges but still slightly jiggly in the center when done. Due to the egg whites, the mixture will rise slightly and likely crack before settling while cooling. To prevent cracking, place a cookie sheet filled with water on the shelf below the pans while they bake, then cool slowly by draping a clean kitchen towel over the top of the cupcakes.
Serve at room temperature or freeze for a cool treat. Excellent served with warm chocolate or caramel drizzled over them or fresh fruit on top.
Serving Size: Makes approx 30 cupcake sized cheesecakes
Number of Servings: 30
Recipe submitted by SparkPeople user TOLEA42.