Low Cal Cheesecake

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Servings: 10 Difficulty: Intermediate
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A light, fluffy cottage cheese-based dessert with a graham cracker crust and bright lemon notes.
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Low Cal Cheesecake recipe image
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Low Cal Cheesecake

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

Description

This low-calorie cheesecake offers a delightful, airy texture that stands apart from traditional dense New York styles. By utilizing creamed cottage cheese and gelatin, it achieves a smooth, mousse-like consistency while keeping calories in check. The flavor profile is bright and refreshing, thanks to the addition of fresh lemon juice and rind, which cuts through the richness of the eggs and cottage cheese. Topped with a light dusting of graham cracker crumbs, this dessert is perfect for those watching their fat intake without sacrificing satisfaction. Its an excellent choice for summer gatherings, light dinners, or any time you crave a sweet treat that feels wholesome. The subtle vanilla and lemon aroma makes it an inviting finish to a meal, proving that healthy desserts can still be indulgent and comforting.

Ingredients

Directions

  1. Sprinkle the gelatin over the skim milk in the top of a double boiler. Let stand for 5 minutes to soften.
  2. Place the double boiler over simmering water and stir occasionally until the gelatin is completely dissolved and the mixture is hot.
  3. Remove from heat and stir in 6 tablespoons of sugar and the salt.
  4. Refrigerate the gelatin mixture until it thickens to the consistency of unbeaten egg whites (approximately 15-20 minutes), stirring occasionally.
  5. While the gelatin mixture is chilling, beat the cottage cheese until smooth and creamy. Fold the thickened gelatin mixture into the cottage cheese.
  6. Add the lemon juice, grated lemon rind, and vanilla to the cottage cheese mixture and stir well to combine.
  7. In a clean bowl, beat the egg whites until soft peaks form.
  8. Gradually add the remaining 6 tablespoons of sugar to the egg whites, beating until stiff and glossy peaks form.
  9. Gently fold the beaten egg whites into the cottage cheese and gelatin mixture in two or three additions, taking care not to deflate the air.
  10. Pour the mixture into a serving dish or individual molds.
  11. Refrigerate for at least 2 hours, or until set.
  12. Just before serving, sprinkle with graham cracker crumbs.

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

For a smoother texture, ensure the cottage cheese is well-creamed or blended before mixing.

You can substitute the sugar with a sugar-free sweetener if desired, though the texture may vary slightly.

This cheesecake should be kept refrigerated and is best consumed within 3-4 days.

The "grated lemon rind" ingredient was missing from the original list but is essential for the flavor profile described in the directions.

To unmold, run a knife around the edge and dip the bottom of the mold in warm water for a few seconds.

Keywords: cheesecake, low-calorie, cottage cheese, dessert, gelatin, lemon, graham cracker, light, fluffy, healthy, no-bake, make-ahead, summer, light dessert, protein-rich, refreshing, vanilla, eggs, sugar-free option, easy
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