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You are here: Home / Eat It / Lighten Up Your Cheesecake

Lighten Up Your Cheesecake

April 12, 2008 by Adria Ali 1 Comment

   If you’re craving sweets but you don’t want to ruin your diet, then here is a great recipe from “Cooking Light.”  The readers gave this dessert 4 out of 5 stars! 

“Before | After

Calories per serving
531 | 291

Fat
44.5g | 9.8g

Percent of total calories
75% | 30%

 

New York Cheesecake

Because we wanted the height of a traditional New York-style cheesecake, we baked this in a springforn pan with high (3-inch) sides. If you’re not sure about the dimensions of your pan, use a ruler to measure the inside of the pan. To prevent cracks and ensure a creamy texture, the cheesecake needs to cool gradually in the closed oven for one hour.
 

Ingredients

 Crust:
2/3 cup all-purpose flour
3 tablespoons sugar
2 tablespoons chilled butter, cut into small pieces
1 tablespoon ice water
 Cooking spray
 
Filling:
4 cups fat-free cottage cheese
2 cups sugar
2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
1/4 cup all-purpose flour
1/2 cup fat-free sour cream
1 tablespoon grated lemon rind
1 tablespoon vanilla extract
1/4 teaspoon salt
5 large eggs

Preparation

Preheat oven to 400°.To prepare crust, lightly spoon 2/3 cup flour into a dry measuring cup; level with a knife. Place 2/3 cup flour and 3 tablespoons sugar in a food processor; pulse 2 times or until combined. Add butter; pulse 6 times or until mixture resembles coarse meal. With processor on, slowly pour ice water through food chute, processing just until blended (do not allow dough to form a ball).

Firmly press mixture into bottom of a 9 x 3-inch springform pan coated with cooking spray. Bake at 400° for 10 minutes or until lightly browned; cool on a wire rack.

Reduce oven temperature to 325°.

To prepare filling, strain the cottage cheese through a cheesecloth-lined sieve for 10 minutes; discard liquid. Place cottage cheese in food processor; process until smooth.

Place 2 cups sugar and cream cheese in a large bowl; beat with a mixer at medium speed until smooth. Lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Add 1/4 cup flour, sour cream, and remaining ingredients to cream cheese mixture; beat well. Add cottage cheese, stirring until well blended. Pour mixture into prepared crust.

Bake at 325° for 1 hour and 30 minutes or until almost set. Turn oven off. Cool cheesecake in closed oven 1 hour. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.

Note: You can also make the cheesecake in a 10 x 2 1/2-inch springform pan. Bake at 300º for 1 hour and 30 minutes or until almost set. Turn oven off. Cool cheesecake in closed oven 30 minutes.

Yield

16 servings (serving size: 1 wedge)

Nutritional Information

CALORIES 291(30% from fat); FAT 9.8g (sat 5.7g,mono 3g,poly 0.5g); PROTEIN 12.9g; CHOLESTEROL 98mg; CALCIUM 93mg; SODIUM 410mg; FIBER 0.2g; IRON 0.7mg; CARBOHYDRATE 37.7g”

    Although this recipe seems some what time consuming, it’s great for weekends when you have more time on your hands.  If all else fails you can go to whole foods for a $40.00 low fat version (if you want to pay good money 😉

Adria Ali

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Filed Under: Eat It Tagged With: light cheesecake, low fat cheesecake, low fat recipes

About Adria Ali

I am the author of this web page and I have been a personal trainer for over 13 years. I currently hold a Bachelors of Science in Kinesiology (exercise science), as well as all of the certifications from National Academy of Sports Medicine. I also have a background in sports training as well as internships in physical therapy and Occupational Therapy. I got into personal training to help people like my mom who struggled with her weight her whole life.


DISCLAIMER: The purpose of FitTipDaily.com is to promote broad consumer understanding and knowledge of various health topics. It is not intended to be a substitute for professional medical advice, diagnosis or treatment.

Comments

  1. Queenangel says

    April 13, 2008 at 4:33 am

    OMG, I have to make this...you just dont know how much I've been craving cheesecake, or just any dessert that I used to eat. Thanks Girlie...

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