Lo-Fat Cheesecake
A light, creamy cheesecake with a graham cracker crust, featuring nonfat cream cheese and cottage cheese, ideal for health-conscious dessert lovers seeking a delicious treat.
Ingredients
Instructions
- Spray the bottom and sides of a spring-form pan with Pam. Sprinkle with graham cracker crumbs and 1 tablespoon sugar; pat down the mixture.
- Drain the cottage cheese several times to remove excess liquid.
- Transfer the cottage cheese to a food processor along with the nonfat cream cheese, 1 cup sugar, sour cream, eggs, egg whites, and flour.
- Process until smooth and well combined.
- Pour the batter into the prepared pan.
- Crush walnuts and mix with mini-chocolate chips; sprinkle the mixture on top of the batter.
- Bake at 300°F (150°C) for 1 hour and 15 minutes.
- Turn off the oven and leave the cheesecake inside for 30 minutes.
- Cool completely before serving.
Tips & Substitutions
To enhance the flavor of your Lo-Fat Cheesecake, consider adding a teaspoon of lemon juice or zest to the batter. If you prefer a gluten-free option, substitute the flour with almond flour or a gluten-free blend. For a different texture, try adding a layer of fresh fruit on top or incorporate crushed graham crackers into the batter for a unique twist. Use low-fat alternatives for all dairy ingredients to keep it light.
Serving Suggestions
This Lo-Fat Cheesecake is delicious on its own, but you can elevate it by serving it with a berry compote or a dollop of light whipped cream. It pairs beautifully with a cup of herbal tea or coffee for a delightful dessert experience. For a fun twist, serve slices alongside a scoop of sorbet or a small serving of No Bake Cherry Or Blueberry Cheese Cake for variety at a gathering.
Storage & Reheating
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and then foil for up to 3 months. To enjoy again, simply thaw in the refrigerator overnight before serving, and consider refreshing the topping with fresh fruit or a drizzle of chocolate.
Nutrition & Diet Analysis (per serving)
Each serving of Lo-Fat Cheesecake contains roughly 606 calories, with 14g protein, 81g carbohydrates, and 12g fat. It is an excellent source of protein (28% of the Daily Value), and a good source of iron and calcium.
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 regular cream cheese instead of nonfat?
Yes, you can use regular cream cheese for a richer flavor and creamier texture, but this will increase the fat content of the cheesecake. If you're looking to keep it low-fat, stick with the nonfat version as specified in the recipe.
How can I tell when the cheesecake is done baking?
The cheesecake is done when the edges are set, and the center has a slight jiggle. It will continue to firm up as it cools. Avoid overbaking, as this can lead to cracks. Using a toothpick to check for doneness is not recommended as it can disturb the texture.
Is there a way to make this cheesecake dairy-free?
Yes, you can substitute non-dairy cream cheese and sour cream made from nuts or soy. Look for dairy-free cottage cheese alternatives in specialty stores. Ensure that all other ingredients, including the eggs, are suitable for your dietary needs to maintain the overall texture and flavor.
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).