Low-Fat Cheesecake

Name: Low-Fat Cheesecake
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 14
Cuisine: Global
Ingredients: 454 grams packages fat-free cream cheese, softened; 454 grams packages Neufchatel cream cheese, softened; 2 larges eggs plus 3 egg whites; 2 Tbsps all-purpose flour; 9 whole low-fat cinnamon graham crackers, broken in half; 1 teaspoon finely grated lemon zest; 230 milliliters reduced-fat sour cream; 300 grams sugar; 2 Tbsps unsalted butter, melted; 1 teaspoon vanilla extract; 14 servings Assorted toppings; 14 servings Assorted toppings

Low-Fat Cheesecake is a lacto ovo vegetarian dessert. This recipe serves 14. One portion of this dish contains roughly 9g of protein, 16g of fat, and a total of 312 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. Head to the store and pick up vanillan extract, cinnamon graham crackers, cream, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 2 hours and 10 minutes. Low Cal / Low Fat Double Chocolate Muffins, Reduced Fat Blueberry Cheesecake Crepes, and Blueberry Cinnamon Low Fat Cake are very similar to this recipe.

Instructions

Preheat the oven to 350 degrees F. Pulse the graham crackers in a food processor until crumbled.

Ingredients you will need

Graham Crackers

Equipment you will use

Food Processor

Oven

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.

Ingredients you will need

Cooking Spray

Butter

Water

Wrap

Equipment you will use

Springform Pan

Aluminum Foil

Bake until browned, about 8 minutes.

Equipment you will use

Oven

Let cool, about 10 minutes.

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.

Ingredients you will need

Egg Whites

Lemon Zest

Sour Cream

Egg

Vanilla

Cheese

Cream

All Purpose Flour

Sugar

Equipment you will use

Blender

Whisk

Bowl

Pour over the crust.

Ingredients you will need

Crust

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.

Ingredients you will need

Water

Equipment you will use

Roasting Pan

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.

Equipment you will use

Oven

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.

Ingredients you will need

Water

Equipment you will use

Knife