Low-fat cheesecake

Brief Description

Preheat the oven to 350 degrees F. Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with cooking spray and press the crumbs onto the bottom. Bake until browned, about 8 minutes. Let cool, about 10 minutes.

Meanwhile, beat both cream cheeses and the sugar with a mixer on medium-high speed until smooth, 5 minutes, then beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, 3 minutes. Pour over the crust.

Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.

Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired.

Per serving: Calories 229; Fat 11 g (Saturated 7 g); Cholesterol 61 mg; Sodium 319 mg; Carbohydrate 24 g; Fiber 0 g; Protein 11 g

Ingredients

  • 9 whole low-fat cinnamon graham crackers broken in half
  • 2 tablespoon unsalted butter, melted
  • Cooking spray
  • 28 fluid ounce packages fat-free cream cheese, softened
  • 1 1/2 cup sugar
  • 1 cup reduced-fat sour cream
  • 2 large eggs plus 3 egg whites
  • 2 tablespoon all-purpose flour
  • 2 teaspoon vanilla extract
  • 1 teaspoon finely grated lemon zest
  • Assorted toppings

Ready in

0 hrs: 30 min

Difficulty

3/10

1

Makes / Serves

Nutritional Facts

sodium319mg
protein11g
calories229kal
cholesterol61mg
sugar5g
fat11g
saturated fat7
carbohydrates24g
fiber0g

Directions

1. Preheat the oven to 350 degrees F
2. Pulse the graham crackers in a food processor until crumbled
3. Add 1 to 2 tablespoons water and the butter; pulse until moistened.
4. Wrap the outside of a 9-inch springform pan with foil to prevent leaks.
5. Coat the inside of the pan with cooking spray and press the crumbs onto the bottom. Bake until browned, about 8 minutes.
6. Let cool, about 10 minutes.
7. Meanwhile, beat both cream cheeses and the sugar with a mixer on medium-high speed until smooth, 5 minutes, then beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, 3 minutes. Pour over the crust.
8. Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.
9. Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired.

You May Also Like These Recipes

Recipe Written by

Go Fit With Me

Go Fit With Me

Write a Reply or Comment: