Low Fat Classic Baked Cheesecake
Indulge guilt-free with this Low Fat Classic Baked Cheesecake, a lighter twist on the beloved dessert without compromising on creamy, velvety texture. Made with low-fat graham crackers, Greek yogurt, and reduced-fat cream cheese, this healthier option ensures all the rich, tangy flavors you love. A touch of lemon juice and vanilla extract elevate its zest, while a buttery graham cracker crust adds an irresistible crunch. With just 20 minutes of prep, this easy baked cheesecake is perfect for any occasion, whether it’s a family gathering or a solo treat. Serve it chilled for a refreshing, low-fat dessert everyone will adore! Keywords: low-fat cheesecake, baked cheesecake, healthy dessert, classic baked cheesecake recipe.
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Recipe Information
Ingredients
- 200 grams low-fat graham crackers
- 60 grams unsalted butter, melted
- 450 grams low-fat cream cheese
- 200 grams plain Greek yogurt
- 150 grams granulated sugar
- 3 large eggs
- 1.5 teaspoons vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Instructions
Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan.
In a food processor, blend the low-fat graham crackers into fine crumbs. Transfer to a bowl and combine with the melted butter. Mix until the crumbs are evenly coated.
Press the crumb mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large mixing bowl, beat the low-fat cream cheese until smooth and creamy.
Add the Greek yogurt and sugar to the cream cheese, and beat again until the mixture is well combined.
Beat in the eggs one at a time, mixing well after each addition. Ensure the mixture is smooth and homogeneous.
Mix in the vanilla extract, lemon juice, and cornstarch until everything is incorporated.
Pour the cheesecake filling over the prepared crust in the pan, smoothing the top with a spatula.
Bake the cheesecake in the preheated oven for about 50-60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for about 1 hour.
After cooling, refrigerate the cheesecake for at least 4 hours or overnight to fully set.
Once set, remove the cheesecake from the springform pan, slice, and serve chilled.
Nutrition Facts
Calories |
3309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.8 g | 206% | |
| Saturated Fat | 89.2 g | 446% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 870 mg | 290% | |
| Sodium | 3244 mg | 141% | |
| Total Carbohydrate | 357.0 g | 130% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 226.0 g | ||
| Protein | 83.5 g | 167% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1100 mg | 85% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1592 mg | 34% | |
*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.
