Low-Fat Cheesecake

chefs-mate chefs-mate 0 Comments
Servings: 12 Difficulty: Intermediate
Jump To Recipe Print Recipe
Light, fluffy, and creamy individual cheesecakes with a graham cracker crust
Low-Fat Cheesecake recipe image
Low-Fat Cheesecake recipe image
Print Recipe

Low-Fat Cheesecake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 12 Calories: 2299.8

Description

This low-fat cheesecake recipe transforms humble cottage cheese into a luxuriously smooth and creamy dessert. By blending cottage cheese with sour cream and vanilla, you achieve a rich texture without the heaviness of traditional full-fat creams. The batter is lightened further by folding in stiffly beaten egg whites, resulting in a tender, airy crumb. Each individual cake is nestled in a crisp graham cracker crust, providing a delightful contrast of textures. Sweetened with fructose and baked low and slow, these cheesecakes set perfectly with a subtle tang and deep vanilla flavor. They are an elegant yet simple option for dinner parties or weekend treats, proving that healthy desserts can still be indulgent and satisfying. Serve them chilled for the best texture and flavor.

Ingredients

Directions

  1. Preheat oven to 250&# 194;°F (120ðC).
  2. Blend cottage cheese, vanilla, and sour cream in a large bowl or food processor until completely smooth and creamy.
  3. Separate the eggs, placing yolks in one bowl and whites in another clean, dry bowl.
  4. Add egg yolks and 2 cups of fructose to the cottage cheese mixture. Mix until smooth and well combined.
  5. In a separate large bowl, beat egg whites with cream of tartar until foamy.
  6. Gradually add the remaining 2 cups of fructose to the egg whites while beating until stiff peaks form.
  7. Gently fold the beaten egg whites into the cottage cheese mixture using a spatula. Mix just until combined to maintain airiness.
  8. If using, fold in chocolate chips at this time.
  9. Spread 1-1/4 cups of graham cracker crumbs evenly on the bottom of each of the 12 greased 9-inch pie pans.
  10. Divide the cheesecake batter evenly among the prepared pans, filling each to a depth of about three inches.
  11. Bake in the preheated oven for 1 hour 30 minutes, or until the centers are set.
  12. Allow cheesecakes to cool completely in the pans before chilling in the refrigerator for several hours or overnight.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 2299.8kcal
% Daily Value *
Total Fat 153.6g237%
Saturated Fat 92.7g464%
Cholesterol 455.7mg152%
Sodium 5077.7mg212%
Total Carbohydrate 69.3g24%
Dietary Fiber 0.0g0%
Sugars 58.4g
Protein 161.8g324%

* 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 best results, ensure the cottage cheese is blended until absolutely smooth to avoid graininess in the final dessert.

Be gentle when folding the egg whites into the batter to keep the cheesecakes light and airy. Overmixing will deflate the mixture.

These cheesecakes can be stored in the refrigerator in airtight containers for up to 5 days. They can also be frozen for longer storage.

You can substitute regular sugar for fructose if preferred, though the texture may vary slightly.

If individual 9-inch pans are not available, this batter can be adapted for a larger pan, but baking time will need to be adjusted accordingly.

Keywords: low-fat, cheesecake, cottage cheese, dessert, baking, individual cakes, graham cracker crust, healthy dessert, vegetarian, light dessert, fluffy cheesecake, easy baking
Recipe Card powered by WP Delicious