Cooking Light Cheesecake
Indulge in a luscious dessert without the guilt with this Cooking Light Cheesecake, a crowd-pleasing recipe that combines rich, creamy flavors with a healthier twist. Made with a crisp graham cracker crust and a velvety filling of low-fat cream cheese, non-fat Greek yogurt, and a hint of honey for natural sweetness, this cheesecake offers the perfect balance of indulgence and nourishment. Fresh lemon juice adds a refreshing zing, while optional fresh berries make for an elegant, fruity topping. With just 20 minutes of prep and simple baking techniques, this lightened-up cheesecake is perfect for any occasion. Whether for a special gathering or a mid-week treat, this healthier dessert delivers decadent flavor without the added calories, making it a must-try for conscious indulgence lovers.
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Recipe Information
Ingredients
- 200 g Graham cracker crumbs
- 50 g Unsalted butter, melted
- 100 g Granulated sugar
- 450 g Low-fat cream cheese (softened)
- 200 g Non-fat Greek yogurt
- 60 ml Honey
- 1 tsp Vanilla extract
- 3 Eggs
- 2 tbsp Fresh lemon juice
- 1 tbsp All-purpose flour
- 200 g Fresh berries (optional, for topping)
Instructions
Preheat your oven to 325°F (165°C).
In a medium bowl, combine the graham cracker crumbs, melted butter, and 50 g of the sugar. Mix well until it resembles damp sand.
Press the crumb mixture into the bottom of a 9-inch (23 cm) springform pan, spreading it evenly. Use the bottom of a glass to compact it firmly. Chill in the refrigerator while preparing the filling.
In a large mixing bowl, use an electric mixer to beat the softened low-fat cream cheese, Greek yogurt, and remaining 50 g of sugar until smooth and creamy.
Add the honey, vanilla extract, and lemon juice to the cream cheese mixture and continue mixing until well incorporated.
Add the eggs one at a time, mixing gently after each addition. Be careful not to overmix, as this can cause cracks in the cheesecake.
Sprinkle in the flour and mix until just combined.
Pour the cheesecake filling over the chilled crust, spreading it evenly.
Place the springform pan on a baking sheet to catch any leaks, then bake in the preheated oven for 40-45 minutes, or until the edges are set and the center has a slight jiggle.
Turn off the oven and let the cheesecake cool inside with the oven door slightly ajar for 1 hour. This helps prevent cracks.
Remove the cheesecake from the oven and allow it to cool completely at room temperature.
Chill in the refrigerator for at least 4 hours (preferably overnight) to set.
Before serving, carefully release the cheesecake from the springform pan. Top with fresh berries if desired. Slice and enjoy your light cheesecake!
Nutrition Facts
Calories |
436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 10.3 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 422 mg | 18% | |
| Total Carbohydrate | 48.8 g | 18% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 32.9 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 111 mg | 9% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 251 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
