Cheesecake, Lowfat
Submitted by lorna
Silky cheesecake made with fat-free cream cheese and graham cracker crust. Lightened-up classic with creamy texture that doesn’t taste like diet food.
YIELD
1 servingsPREP
15 minCOOK
45 minREADY
60 minWho says cheesecake needs a pound of butter to taste incredible?
Fat-free cream cheese whips into velvety filling when you follow one golden rule: don’t overmix after adding eggs.
The result is a cloud-like texture that rivals traditional recipes, ready to crown with fresh berries or your favorite pie filling.
Kitchen Tips
- The overmixing rule: Beat cream cheese and sugar until fluffy, then add eggs on low speed just until combined. Overmixing creates cracks and dense texture.
- Crust hack: Cooking spray plus graham crumbs creates a no-butter crust that actually sticks to the pan.
- Test for doneness: The center should still jiggle slightly when you shake the pan. It sets completely during chilling.
- Patience pays: That 3-hour chill (or overnight) is non-negotiable. Warm cheesecake slices into mush.
Variations
- Stir ¼ cup lemon juice and 1 tablespoon zest into filling for tangy lemon cheesecake
- Top with sugar-free cherry or blueberry pie filling to keep it low-fat throughout
- Mix ¼ cup cocoa powder into cream cheese mixture for chocolate version
Ingredients
Directions
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until just blended. DO NOT OVERMIX AFTER ADDING EGGS. Mix graham cracker crumbs with 2 tablespoons sugar. Spray a 9 inch pie plate with cooking spray; sprinkle crumb mixture over bottom and sides. Pour cream cheese mixture into pie plate.
Bake at 325 degrees for 45 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with fruit or pie filling if desired.
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