Low-calorie and Low-fat Cheesecake

Low-Calorie and Low-Fat Cheesecake Recipe | USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 8

Introduction

This low-calorie and low-fat cheesecake recipe is a guilt-free dessert option that is perfect for those looking to indulge without the extra calories. With a creamy texture and delicious flavor, this cheesecake is sure to satisfy your sweet tooth without the added guilt.

History

Cheesecake has been enjoyed for centuries, with its origins dating back to ancient Greece. The modern cheesecake we know today is believed to have originated in New York City in the 1900s. This low-calorie and low-fat version of the classic dessert is a healthier twist on the traditional recipe.

Ingredients

1 cup of crushed low fat honey graham crackers
0.25 cup of melted salted sweet creamy butter
0.5 cup of splenda sugar substitute
3 tbsp of cake flour
0.25 tsp of salt
2 egg whites
0.5 cup of non-fat milk
16 oz (454 g) of fat free cream cheese
1 tsp of vanilla extract

How to prepare

Preheat the oven to 350°F (177°C).
Melt the butter in an 8" round baking pan.
Be careful to ensure that the butter does not burn.
Remove from heat and stir in the graham cracker crumbs until evenly distributed.
Press the mixture evenly and firmly throughout the baking pan.
Bake the crust for 10 minutes, then remove from the oven and set aside.
Reduce the oven heat to 325°F (163°C).
Using an electric mixer, thoroughly mix the cream cheese, Splenda, vanilla extract, and egg whites.
Add the cake flour, salt, and milk to the mixture.
Mix thoroughly using the electric mixer.
Pour the batter into the cooled crust and bake for 1 hour at 325°F (163°C).
Allow the cheesecake to cool at room temperature for about 20 minutes.
Place the cheesecake in the refrigerator and chill for at least 2 hours.

Variations

Add lemon zest for a citrusy twist.
Use almond flour for a gluten-free option.
Top with a dollop of low-fat whipped cream for added indulgence.

Cooking Tips & Tricks

Be sure to use non-fat milk and cream cheese to keep the calorie and fat content low.

- Make sure to thoroughly mix the ingredients to ensure a smooth and creamy texture.

- Allow the cheesecake to cool completely before chilling in the refrigerator to set properly.

Serving Suggestions

Serve with fresh berries or a drizzle of low-calorie chocolate sauce for added flavor.

Cooking Techniques

Be sure to bake the crust before adding the filling to ensure a crispy base.

- Use an electric mixer to thoroughly mix the ingredients for a smooth and creamy texture.

Ingredient Substitutions

Use low-fat cream cheese instead of non-fat for a creamier texture.

- Substitute almond milk for non-fat milk for a dairy-free option.

Make Ahead Tips

This cheesecake can be made ahead of time and stored in the refrigerator for up to 3 days.

Presentation Ideas

Garnish with fresh mint leaves or a sprinkle of cinnamon for a decorative touch.

Pairing Recommendations

Serve with a cup of hot tea or coffee for a delightful dessert pairing.

Storage and Reheating Instructions

Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days.

- To reheat, allow the cheesecake to come to room temperature before serving.

Nutrition Information

Calories per serving

200

Carbohydrates

- Total Carbohydrates: 20g

- Dietary Fiber: 1g

- Sugars: 10g

Fats

- Total Fat: 10g

- Saturated Fat: 6g

- Trans Fat: 0g

Proteins

- Protein: 5g

Vitamins and minerals

Vitamin A: 10%

- Vitamin C: 0%

- Calcium: 8%

- Iron: 4%

Alergens

Contains dairy and eggs

Summary

This low-calorie and low-fat cheesecake is a healthier alternative to traditional cheesecake recipes. With fewer calories and less fat, you can enjoy this delicious dessert without the guilt.

Summary

This low-calorie and low-fat cheesecake is a delicious and guilt-free dessert option that is perfect for those looking to indulge without the extra calories. With a creamy texture and rich flavor, this cheesecake is sure to satisfy your sweet cravings without the added guilt.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Low-calorie and Low-fat Cheesecake. It was many years ago, when I was just a young girl eager to learn how to cook. My grandmother, who was an amazing cook herself, had received the recipe from a dear friend who was always experimenting with new ways to make healthier versions of classic dishes.

I watched intently as my grandmother gathered all the ingredients we would need to make this special cheesecake. The usual suspects were there - cream cheese, eggs, sugar - but there were also some unexpected additions like Greek yogurt and almond flour. As she began to mix everything together, I couldn't help but be amazed at how simple and easy it seemed to create a dessert that was not only delicious but also better for you.

As the cheesecake baked in the oven, the sweet aroma filled the kitchen and my mouth watered in anticipation. When it was finally done and we took our first bite, I was blown away by how creamy and decadent it tasted. It was hard to believe that something so delicious could be low in calories and fat.

From that moment on, I was hooked. I knew that I had to learn how to make this cheesecake on my own so that I could enjoy it whenever I wanted. I begged my grandmother to teach me the recipe and she happily obliged. We spent countless hours in the kitchen together, perfecting our technique and experimenting with different flavor variations.

Over the years, I have made this Low-calorie and Low-fat Cheesecake for countless family gatherings and special occasions. It has become a staple in my recipe repertoire, and I love sharing it with others who are looking for a healthier dessert option.

The secret to the success of this cheesecake lies in the careful balance of ingredients. The Greek yogurt adds a tangy richness that complements the cream cheese perfectly, while the almond flour gives the crust a nutty crunch that is simply irresistible. By using less sugar and fat than traditional recipes, this cheesecake proves that you don't have to sacrifice flavor for health.

One of my favorite memories involving this cheesecake was when I made it for a potluck at work. My colleagues were initially skeptical when I told them it was low-calorie and low-fat, but after one bite, they were hooked. They couldn't believe that something so delicious could be good for them too.

I have since shared the recipe with many friends and family members who have all been equally impressed. It brings me so much joy to know that I am able to pass on this culinary gem to others who appreciate good food that is also good for you.

As I sit here reflecting on the journey that led me to discover this incredible recipe, I am filled with gratitude for all the people who have inspired me along the way. From my grandmother to her friend who first shared the recipe, to all the loved ones who have enjoyed my cheesecake creations, I am truly blessed to have such a rich culinary heritage.

In the end, it is not just about the cheesecake itself, but the memories and connections that have been forged through the sharing of this special dish. It is a symbol of love and dedication, of creativity and passion, and I am so grateful to have had the opportunity to learn and grow through the art of cooking.

So, the next time you are craving something sweet but don't want to indulge in a calorie-laden dessert, I encourage you to give this Low-calorie and Low-fat Cheesecake a try. I promise you won't be disappointed. And who knows, maybe you'll discover a new favorite recipe that will become a cherished tradition in your own family for years to come.