Low Cal Cheesecake

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Servings: 10 Difficulty: Advanced
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A light and airy Latin-American style cheesecake with a delicate lemon flavor and crunchy graham cracker topping.
Low Cal Cheesecake recipe image
Low Cal Cheesecake recipe image
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Low Cal Cheesecake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 10 Calories: 580.4

Description

This Low Cal Cheesecake offers a lighter alternative to traditional dense desserts, perfect for those watching their calorie intake without sacrificing flavor. Featuring a base of blended cottage cheese, this dessert achieves a surprisingly smooth and creamy texture that mimics heavier cheesecakes. The addition of fresh lemon juice and zest provides a bright, tangy kick that cuts through the sweetness, while a light sprinkle of graham cracker crumbs adds a pleasant crunch. It is an ideal choice for summer gatherings, light dinners, or as a satisfying sweet ending to a meal. Because it relies on gelatin and chilled egg whites rather than heavy cream cheese and baking, it sets in the refrigerator, making it a simple, no-bake option for home cooks.

Ingredients

Directions

  1. In the top of a double boiler, mix together the gelatin, 6 tablespoons of sugar, and salt.
  2. In a separate bowl, beat together the egg yolks and skim milk, then add this mixture to the gelatin mixture in the double boiler.
  3. Place the double boiler over boiling water and cook, stirring constantly, until the gelatin is dissolved and the mixture thickens slightly, about 6 minutes.
  4. Remove from heat and stir in the grated lemon rind.
  5. Chill the mixture until it reaches the consistency of unbeaten egg whites.
  6. While the mixture is chilling, beat the creamed cottage cheese on high speed with an electric mixer for 3 minutes until smooth (or press through a sieve or use a food processor).
  7. Stir the lemon juice and vanilla into the blended cottage cheese.
  8. Fold the chilled gelatin mixture into the cottage cheese mixture until well combined.
  9. In a clean bowl, beat the egg whites until stiff, but not dry.
  10. Gradually add the remaining 6 tablespoons of sugar to the egg whites and beat until very stiff.
  11. Gently fold the beaten egg whites into the gelatin and cottage cheese mixture.
  12. Turn the mixture into an 8-inch springform pan.
  13. Sprinkle the top with graham cracker crumbs.
  14. Refrigerate until firm, at least 4 hours or overnight.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 580.4kcal
% Daily Value *
Total Fat 9.1g14%
Saturated Fat 4.8g24%
Cholesterol 34.8mg12%
Sodium 2243.6mg94%
Total Carbohydrate 57.0g19%
Dietary Fiber 0.5g2%
Sugars 54.7g
Protein 77.0g154%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the cottage cheese is very smooth for the best texture; blending in a food processor yields the most professional result.

Do not skip the chilling step for the gelatin mixture, as it helps stabilize the final dessert.

This dessert must be refrigerated. Store leftovers covered in the refrigerator for up to 3 days.

For a richer flavor, you can substitute half of the skim milk with low-fat sour cream.

Keywords: low-calorie, cheesecake, cottage-cheese, no-bake, dessert, lemon, gelatin, light-dessert, latin-american, graham-cracker, chilled, vegetarian, easy, summer-dessert, healthy-treat
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