Low Fat Classic New York Cheesecake
Indulge guilt-free with this Low Fat Classic New York Cheesecake, a lighter twist on the iconic dessert. Crafted with fat-free cream cheese, reduced-fat sour cream, and a golden graham cracker crust, this recipe delivers all the rich, creamy decadence you love without the extra calories. Enhanced with a hint of zesty lemon and fragrant vanilla, each bite strikes the perfect balance between tangy and sweet. With minimal prep time and straightforward steps, this cheesecake is ideal for novice bakers and seasoned pros alike. Perfectly chilled and irresistibly smooth, it’s the ultimate treat for health-conscious dessert lovers looking for a lighter take on a timeless favorite.
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Recipe Information
Ingredients
- 8 sheets low-fat graham crackers
- 2 tablespoons melted unsalted butter
- 1 tablespoon granulated sugar
- 24 ounces fat-free cream cheese
- 1 cup reduced-fat sour cream
- 1 cup granulated sugar
- 3 large whole eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 tablespoon all-purpose flour
Instructions
Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan.
Place the graham crackers in a food processor and pulse until finely ground. Add the melted butter and 1 tablespoon of sugar, then pulse to combine until the mixture resembles wet sand.
Press the graham cracker mixture firmly into the bottom of the prepared springform pan to form an even crust. Bake in the preheated oven for 10 minutes, then remove and let cool.
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy.
Add 1 cup of granulated sugar, sour cream, and lemon zest to the cream cheese mixture. Mix together until well combined and smooth.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and flour until just combined. Do not overmix.
Pour the cream cheese mixture over the cooled crust in the springform pan, smoothing the top with a spatula if necessary.
Bake the cheesecake in the preheated oven for 35-40 minutes, or until the edges are set and the center still has a slight jiggle.
Turn off the oven and allow the cheesecake to cool in the oven for 1 hour with the door slightly ajar, to prevent cracking.
After cooling, refrigerate the cheesecake in the pan for at least 4 hours or preferably overnight.
Before serving, run a knife around the edge of the pan to loosen the cheesecake and gently remove the springform side.
Slice and serve the cheesecake chilled for best results.
Nutrition Facts
Calories |
2753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.6 g | 88% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 822 mg | 274% | |
| Sodium | 5774 mg | 251% | |
| Total Carbohydrate | 363.8 g | 132% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 274.8 g | ||
| Protein | 140.3 g | 281% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1461 mg | 112% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 3211 mg | 68% | |
*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.
