Low-Fat Cheese Cake  

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I usually buy ready to make cakes like the one where you just need to add eggs and vegetable oil in the cake mix. While reading the sunset magazine I found one interesting recipe that I want to try, the low-fat cheesecake. Instead of using pie dough and sour cream they replace it with graham cracker and low fat greek yogurt. Here’s the recipe that I found. You might want to try this one also.

1 cup graham cracker crumbs
2 tbsp. butter, melted
1 cup plus 2 tbsp. sugar, divided
1 container (32 oz) low-fat cottage cheese
2 packages (8 oz. Each) Neufchatel cheese
¼ cup flour
1 tbsp. each vanilla extract and finely shredded lemon zest
¼ tbsp. Salt
3 large eggs
3 large egg whites
1 cup low-fat (1%) greek yogurt

1. Preheat oven to 325F. In a small bowl, combine graham cracker crumbs, butter, and 1 tbsp. sugar. Press into the bottom of a 9-inch springform pan. Bake until golden brown, about 10 minutes.

2. Meanwhile, drain cottage cheese in a strainer 15 minutes. Whirl cottage cheese in a food processor until smooth. Add Neufchatel and 2 cups sugar and blend until no lumps remain. Then add flour, vanilla, lemon zest, salt, eggs, and egg whites and blend until mixture is smooth, scraping inside of bowl as needed. Pour into prepared pan.

3. Bake until edges are puffed slightly and center barely jiggles when pan is shaken gently, about 1 ½ hours. Turn off oven and leave door slightly ajar and let cheesecake sit in oven another 30 minutes.

4. Mix together yogurt and remaining 1 tbsp sugar. Put cheesecake on a cooling rack. Carefully spread yogurt-sugar mixture over top of cheesecake and let cool completely. Chill, cover with foil, at least 4 hours. Run a thin knife around the outside of the cheesecake to loosen, remove side of pan, and slice cheesecake with a hot knife.

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This entry was posted on Friday, January 22, 2010 and is filed under , . You can leave a response and follow any responses to this entry through the Subscribe to: Post Comments (Atom) .


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