Lower Fat Cheesecake
Indulge in the creamy decadence of this Lower Fat Cheesecake, a guilt-free twist on a classic dessert. Crafted with a buttery low-fat graham cracker crust and a velvety filling made from fat-free cream cheese and plain low-fat Greek yogurt, this recipe delivers rich, tangy flavor with a lighter touch. Sweetened with just the right amount of granulated sugar and brightened with a hint of lemon juice, this cheesecake achieves a luscious texture without sacrificing taste. Perfectly portioned into 8 servings, it’s baked to perfection with a delicate, slightly wobbly center and then chilled for a smooth, creamy finish. Whether you're watching your calorie intake or simply looking for a refreshing dessert, this lower-fat cheesecake is an effortlessly satisfying treat. Garnish with fresh fruit for the ultimate finishing touch!
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Recipe Information
Ingredients
- 150 grams low-fat graham crackers
- 40 grams unsalted butter, melted
- 450 grams fat-free cream cheese, softened
- 200 grams low-fat Greek yogurt (plain)
- 75 grams granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 2 large eggs
- 1 large egg white
- 1 tablespoon cornstarch
Instructions
Preheat your oven to 160°C (320°F). Grease a 9-inch springform pan and line the bottom with parchment paper.
Crush the low-fat graham crackers into fine crumbs using a food processor or by placing them in a plastic bag and rolling with a rolling pin.
Mix the graham cracker crumbs with the melted butter until evenly combined. Press this mixture firmly into the bottom of the prepared springform pan to form an even crust.
Bake the crust in the preheated oven for 10 minutes, then remove and let it cool while preparing the filling.
In a large mixing bowl, beat the fat-free cream cheese and Greek yogurt until smooth and creamy.
Add the granulated sugar, vanilla extract, and lemon juice to the mixture, and mix until well combined.
Add the eggs, one at a time, beating on low speed until each is fully incorporated. Then, mix in the additional egg white.
Sprinkle in the cornstarch and beat the mixture one final time until smooth and free of lumps.
Pour the cheesecake filling onto the cooled crust, spreading it evenly with a spatula.
Bake in the preheated oven for 45 minutes, or until the center is just set (it should still have a slight wobble).
Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside the oven for 1 hour to prevent cracking.
Once cooled, cover the cheesecake and refrigerate for at least 4 hours or ideally overnight to set fully.
Remove the cheesecake from the springform pan, slice into 8 portions, and serve! Optional: Garnish with fresh fruit or a light dusting of powdered sugar.
Nutrition Facts
Calories |
1979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.4 g | 70% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 473 mg | 158% | |
| Sodium | 4256 mg | 185% | |
| Total Carbohydrate | 242.7 g | 88% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 137.0 g | ||
| Protein | 103.9 g | 208% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 956 mg | 74% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1438 mg | 31% | |
*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.
