Low-Fat Cheesecake

This low-fat cheesecake offers a delicious alternative to traditional heavy cream versions by using cottage cheese as the primary base. The result is a dense, moist, and satisfying dessert that is packed with protein. The subtle tang of the cheese balances beautifully with the sweetness of fructose and the warmth of vanilla. It has a texture similar to a traditional New York cheesecake but feels much lighter on the palate. Perfect for health-conscious bakers or those looking to enjoy a rich dessert without the excessive fat. Serve chilled for the best texture and flavor. It makes an impressive yet simple centerpiece for dinner parties or a special weekend treat.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 12

Calories: 2109.8

Dietary: Low-fat

Description

This low-fat cheesecake offers a delicious alternative to traditional heavy cream versions by using cottage cheese as the primary base. The result is a dense, moist, and satisfying dessert that is packed with protein. The subtle tang of the cheese balances beautifully with the sweetness of fructose and the warmth of vanilla. It has a texture similar to a traditional New York cheesecake but feels much lighter on the palate. Perfect for health-conscious bakers or those looking to enjoy a rich dessert without the excessive fat. Serve chilled for the best texture and flavor. It makes an impressive yet simple centerpiece for dinner parties or a special weekend treat.

Ingredients

12 pound Cottage Cheese
40 Eggs
8 cup Fructose (natural sugar)

Directions

1
Preheat oven to 250 degrees F (120 degrees C).
2
Blend cottage cheese, vanilla, and sour cream in a large bowl until completely smooth and creamy.
3
Separate the eggs, placing yolks in one bowl and whites in another.
4
Add egg yolks, 4 cups of fructose, and flour to the cheese mixture. Mix until smooth and well combined.
5
In a separate clean bowl, beat egg whites, remaining 4 cups of fructose, and cream of tartar together until stiff peaks form.
6
Gently fold the beaten egg whites into the cheese mixture using a spatula, being careful not to deflate the batter.
7
If desired, fold in chocolate or carob chips at this stage.
8
Smooth 1-1/4 cups of graham cracker crumbs onto the bottom of each 9-inch pie pan to form the crust.
9
Divide the cake mixture evenly among the prepared pans, filling each to a depth of about three inches.
10
Bake in the preheated oven for 1 hour 30 minutes, or until the centers are just set.
11
Allow cheesecakes to cool completely in the pans before refrigerating.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 2109.8kcal

% Daily Value *
Total Fat 113.6g175%
Saturated Fat 49.2g246%
Cholesterol 2055.7mg686%
Sodium 5577.7mg233%
Total Carbohydrate 51.8g18%
Dietary Fiber 0.0g0%
Sugars 40.9g
Protein 214.8g430%

* 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, blend the cottage cheese thoroughly or pass it through a fine-mesh sieve to remove any curds.

If you do not have fructose, you can substitute with granulated sugar, honey, or maple syrup, though the sweetness level may vary.

This recipe yields 12 individual cheesecakes. Adjust the number of pans and ingredient quantities if making fewer.

Store leftovers in the refrigerator for up to 5 days. Cover tightly with plastic wrap or place in an airtight container.

For a gluten-free version, ensure the graham cracker crumbs and flour are certified gluten-free.

The cheesecakes may crack slightly during baking; this is normal and does not affect the taste.

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Read it online: https://www.chefs-mate.com/recipe/low-fat-cheesecake/