Reduced Fat Citrus Cheesecake
A light and tangy citrus cheesecake with a graham cracker crust, perfect for those seeking a low-fat dessert option with refreshing flavors.
Ingredients
Instructions
- Preheat oven to 325°F.
- Spray the bottom and sides of a 9-inch springform pan with Pam.
- Sprinkle graham crumbs in the bottom of the pan to form the crust.
- In a mixing bowl, beat the low-fat cream cheese until fluffy.
- Gradually beat in the low-fat Eagle Brand milk until smooth.
- Add egg whites, lemon juice, and grated orange rind to the mixture.
- Mix well and pour into the prepared pan.
- Bake for 40 to 45 minutes or until the center is set.
- Chill the cheesecake before serving.
Tips & Substitutions
To enhance the flavor, consider adding a teaspoon of vanilla extract to the cream cheese mixture. If you don't have low-fat cream cheese, regular cream cheese can be used, but the cheesecake will be richer. For a gluten-free option, substitute the graham crumbs with finely ground almonds or gluten-free cookie crumbs. Ensure you beat the cream cheese thoroughly to avoid lumps for a smooth texture.
Serving Suggestions
Serve the cheesecake chilled, garnished with fresh berries or a drizzle of fruit sauce for added flavor. A dollop of whipped cream can also enhance the presentation. This cheesecake pairs beautifully with a light salad or a cup of herbal tea, making for a delightful end to a meal or a sweet afternoon treat.
Storage & Reheating
Store leftover cheesecake in an airtight container in the refrigerator for up to five days. To prevent it from drying out, cover the top with plastic wrap. If you need to freeze it, wrap slices in plastic wrap and then place them in a freezer bag, where they can last up to three months. Thaw in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Reduced Fat Citrus Cheesecake contains roughly 281 calories, with 11g protein, 21g carbohydrates, and 17g fat. It is an excellent source of protein (23% of the Daily Value) and vitamin A (22% 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 low-fat?
Yes, you can use regular cream cheese, but keep in mind that the cheesecake will be richer and higher in calories. Make sure to beat it until fluffy to achieve a smooth texture. If you're looking for a lighter option, sticking with low-fat cream cheese is recommended.
How can I prevent the cheesecake from cracking?
To prevent cracking, make sure to mix the ingredients at a low speed and avoid overmixing, which incorporates too much air. Additionally, baking the cheesecake in a water bath can help maintain even temperature and moisture, reducing the risk of cracks.
What can I substitute for the egg whites?
If you want to substitute the egg whites, you can use 1/4 cup of unsweetened applesauce or a commercial egg replacer equivalent for each egg white. This will maintain the moisture and help bind the cheesecake without adding cholesterol.
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).