Holiday Delight Cheesecake (Low-Fat)

A full-sized cheesecake that skips the guilt without skipping the flavor. Nonfat cream cheese and lemon yogurt stand in for the usual heavy batter, delivering a tangy, creamy filling on a classic graham cracker crust. The cherry pie filling and whipped topping on top give it that festive holiday look.

The lemon yogurt does more than replace fat here. It adds a bright acidity that keeps the filling from tasting flat, which is the usual downfall of low-fat cheesecakes. Beat the cream cheese with sugar and flour until truly light and fluffy before adding the lemon juice and egg product; this step aerates the batter and gives the finished cake a smoother, less dense texture.

Cover the springform pan loosely with aluminum foil during baking. This gentle steam bath prevents the top from cracking and browning too fast. The center should be set but still have a slight jiggle when you pull it from the oven. Run a knife around the edge immediately to release the cake from the sides; this prevents tension cracks as it cools and contracts.

Kitchen Tips

• Use a full 24 ounces of nonfat cream cheese; less and the filling won’t set properly
• Let cream cheese reach room temperature before beating for the smoothest batter
• Cool to room temperature on the counter before refrigerating; sudden temperature changes cause cracks
• Chill at least 4 hours, ideally overnight, for the cleanest slices

Variations

• Strawberry: Swap cherry pie filling for strawberry pie filling
• Blueberry lemon: Top with fresh blueberries and a dusting of lemon zest
• Chocolate crust: Use chocolate graham cracker crumbs for a richer base