Strawberry Cheesecake(Low-Fat And Cholesterol)
A creamy, low-fat strawberry cheesecake with tender vanilla flavor, topped with fresh strawberries—perfect for health-conscious dessert lovers and fruit enthusiasts alike.
Ingredients
Instructions
- Coat the bottom of a 10-inch spring-form pan with cooking spray; sprinkle with vanilla wafer crumbs and set aside.
- Add cottage cheese and cream cheese product to a food processor and process until smooth.
- Add 3/4 cup sugar, vanilla, and whole eggs; process until smooth.
- Pour the cheese mixture into a large bowl and set aside.
- Beat egg whites and cream of tartar at high speed until foamy.
- Gradually add remaining 1/4 cup sugar, two tablespoons at a time, and beat until stiff peaks form.
- Gently stir one-fourth of the egg white mixture into the cheese mixture.
- Gently fold in the remaining egg white mixture and pour into the prepared pan.
- Bake at 325°F (163°C) for 50 minutes.
- Remove from oven and cool for 15 minutes.
- Cover and chill for at least 8 hours before serving.
Tips & Substitutions
For a smoother texture, ensure your cream cheese product is at room temperature before mixing. You can substitute the sugar with a low-calorie sweetener if desired. If fresh strawberries are unavailable, frozen strawberries can be used, but be sure to thaw and drain them well to avoid excess moisture.
Serving Suggestions
Serve this cheesecake chilled, topped with additional fresh strawberries for a delightful presentation. A dollop of light whipped cream can enhance the experience. It pairs beautifully with Grandma Podewels' Icebox Cake for a lovely dessert spread at gatherings or special occasions.
Storage & Reheating
Store leftover cheesecake in the refrigerator, tightly covered with plastic wrap or in an airtight container, for up to 5 days. To maintain the texture, avoid freezing this cheesecake, as it may alter the consistency when thawed.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Cheesecake(Low-Fat And Cholesterol) contains roughly 354 calories, with 7g protein, 74g carbohydrates, and 4g fat. It is a good source of protein (13% of the Daily Value) and calcium (11% of the Daily Value).
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 light cream cheese?
Yes, you can use regular cream cheese, but it will increase the fat and cholesterol content of the cheesecake. For a healthier option, stick with the light cream cheese product as listed.
How can I tell when the cheesecake is done baking?
The cheesecake is done when the edges are set, but the center may still have a slight jiggle. It will continue to firm up as it cools. Avoid overbaking to prevent cracks on the surface.
Is it necessary to chill the cheesecake for 8 hours?
Yes, chilling for at least 8 hours allows the flavors to meld and the texture to firm up, resulting in a more enjoyable dessert. If you're short on time, aim for a minimum of 4 hours, but overnight is best.
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).