Diet Or Reg. Cheesecake
A creamy, classic cheesecake with a graham cracker crust, rich egg yolk filling, and light fluffy whites, perfect for any special occasion or dessert craving.
Ingredients
Instructions
- Mix together sugar, flour, crushed graham crackers, and oleo to prepare the crust.
- Line the bottom of a 9 x 12 inch pan with parchment paper.
- In a blender, combine egg yolks, both milks, 1 cup sugar, and egg whites. Blend until smooth, blending halves if necessary.
- Pour the egg mixture over the prepared crust.
- Bake for 10 minutes at 375°F, then reduce temperature to 325°F and bake for an additional 40 minutes.
- Remove from oven and let cool until light brown on top.
Tips & Substitutions
For a lighter version, consider using low-fat cream cheese or Greek yogurt in place of some of the oleo. You can also substitute the sugar with a sugar alternative for a diet-friendly cheesecake. If you prefer a thicker crust, increase the amount of crushed graham crackers. Ensure your egg mixture is well-blended to achieve a smooth texture, similar to the creamy base in Scramble Egg Muffins.
Serving Suggestions
Serve the cheesecake chilled, topped with fresh fruit or a drizzle of chocolate sauce for added flavor. It pairs beautifully with 5-Layer Cookies for a delightful dessert spread. Consider serving with a dollop of whipped cream or a scoop of vanilla ice cream for a rich experience, making it a perfect ending to a meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place individual slices in the microwave for 15-20 seconds or enjoy chilled. If the cheesecake is frozen, let it thaw in the fridge overnight before serving for the best texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Diet Or Reg. Cheesecake contains roughly 640 calories, with 27g protein, 70g carbohydrates, and 28g fat. It is an excellent source of protein (53% of the Daily Value), iron (41% of the Daily Value), and calcium (31% of the Daily Value), and a good source of vitamin D.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cracker for the crust?
Yes, you can substitute graham crackers with digestive biscuits or vanilla wafers for a different flavor profile. Just ensure to adjust the amount of sugar in the crust based on the sweetness of the cracker used.
How can I make this cheesecake gluten-free?
To make this cheesecake gluten-free, replace the flour and graham crackers with gluten-free alternatives. Use almond flour or gluten-free crackers for the crust, and ensure that all other ingredients are labeled gluten-free.
Is it possible to make this cheesecake without eggs?
Absolutely! You can replace the eggs with a combination of silken tofu and baking powder or use a commercial egg replacer. This will help achieve a similar texture without using eggs, making it suitable for those with dietary restrictions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).