Low Fat Sugar Free New York Style Cheesecake
Indulge in the creamy decadence of this Low Fat Sugar Free New York Style Cheesecake, a guilt-free twist on the classic dessert! Featuring a perfectly balanced graham cracker crust made with unsweetened applesauce and a velvety filling of fat-free cream cheese and nonfat Greek yogurt, this recipe delivers all the flavor without the extra calories or sugar. Sweetened with powdered erythritol and brightened with a splash of fresh lemon juice, it's a luscious yet light dessert that's perfect for health-conscious cheesecake lovers. Baked to perfection using a water bath to prevent cracking, it's as beautiful as it is delicious. Ideal for family gatherings or a special treat, this cheesecake can be garnished with fresh fruit or sugar-free syrup for an added touch of elegance. Whether you're watching your sugar intake or simply seeking a lighter dessert option, this recipe is a must-try!
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Recipe Information
Ingredients
- 150 g Low-fat graham crackers
- 3 tbsp Unsweetened applesauce
- 680 g Fat-free cream cheese
- 240 g Plain nonfat Greek yogurt
- 100 g Powdered erythritol or granulated sugar substitute
- 3 Large eggs
- 2 tsp Vanilla extract
- 2 tbsp Fresh lemon juice
- 2 tbsp Cornstarch
Instructions
Preheat your oven to 160°C (325°F). Lightly grease a 9-inch springform pan with nonstick cooking spray.
In a food processor, blend the low-fat graham crackers into fine crumbs. Add the unsweetened applesauce and mix until the texture resembles wet sand.
Press the graham cracker mixture evenly into the bottom of the springform pan to form the crust. Set aside.
In a large mixing bowl, use a hand mixer to beat the fat-free cream cheese until smooth and creamy.
Add the plain nonfat Greek yogurt, powdered erythritol (or sugar substitute), and blend until smooth.
Beat in the eggs, one at a time, until fully incorporated. Then, mix in the vanilla extract, lemon juice, and cornstarch, ensuring everything is combined well.
Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.
Place the springform pan into a larger baking dish. Fill the baking dish with hot water until it reaches halfway up the side of the springform pan to create a water bath. This ensures an even bake and prevents cracking.
Carefully transfer the baking dish to the oven and bake for 60 minutes, or until the center is just slightly jiggly.
Turn off the oven, leave the oven door slightly ajar, and allow the cheesecake to cool inside the oven for 1 hour. This helps prevent cracking as the cheesecake cools slowly.
Remove the cheesecake from the oven and water bath, then let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight before serving.
Optional: Garnish with fresh fruit or a light drizzle of sugar-free syrup before serving. Slice and enjoy!
Nutrition Facts
Calories |
148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.0 g | 3% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 494 mg | 21% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 6.6 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 117 mg | 9% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 168 mg | 4% | |
*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.
