Low fat cheese cake
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 2,292.6
- Total Fat: 125.0 g
- Cholesterol: 1,075.5 mg
- Sodium: 1,987.1 mg
- Total Carbs: 197.4 g
- Dietary Fiber: 10.0 g
- Protein: 95.8 g
View full nutritional breakdown of Low fat cheese cake calories by ingredient
Introduction
In Israel the supermarket sell a lowfat (from .5% - 9%) soft white cheese, about the consistancy of yogurt. I use 500 grams of the 5%. I make it sometimes crustless and sometimes with a mixture of ground almonds and coconut depending on my mood, but for a lowfat cheesecake, it has full flavor but without the heart-ache (double meaning intended). In Israel the supermarket sell a lowfat (from .5% - 9%) soft white cheese, about the consistancy of yogurt. I use 500 grams of the 5%. I make it sometimes crustless and sometimes with a mixture of ground almonds and coconut depending on my mood, but for a lowfat cheesecake, it has full flavor but without the heart-ache (double meaning intended).Number of Servings: 1
Ingredients
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Preheat the oven to 180 C.
1. Separate the egg yolks and whites. Grind the lemon peel.
2. Mix together the cheeses, vanilla extract (I use a homemade one with vanilla beans soaked in vodka), sugar, lemon juice and lemon grind (the yellow peel) and the egg yolks.
3. Add the flour. Cornstarch or any flour substitute can be used instead.
4. Beat the egg whites into a stiff merengue.
5. Fold the merengue into the cheese batter.
6. Pour into a spring form. You can prepare a bottom for the cake from sponge cake or a mixture of coconut and ground almonds or crumbled cookies.
Bake for 1 hour and let cool in oven for 1 hour with the door slightly open.
Tips
After 45 - 50 minutes of baking, check to see that the cake is not burning (it rises considerably while baking). If the cake is in danger, cover it loosely with a piece of alumium foil.
Directions
Serving Size: Depends on the slices.
Number of Servings: 1
Recipe submitted by SparkPeople user PERACH.