RCI-BR.006.0177.001
Low-calorie and Low-fat Cheesecake
This recipe is not the real thing but when I'm taking in 1200 calories/day and working out 2 – 3 hours/day training for competitions, I have to watch my calories! To even be able to have cheesecake is a rare treat!
Prep25 min
Cook45 min
Total70 min
Servings4
Difficultyintermediate
Ingredients
- low fat honey graham crackers (crushed)1 cup
- melted sweet creamy butter (salted)¼ cup
- ½ cup
- 3 tablespoons
- ¼ teaspoon
- 2 unit
- ½ cup
- 16 ounces
- 1 teaspoon
Method
1
Preheat oven to 325°F (163°C) and lightly spray a 6-inch springform pan with cooking spray.
2
Combine crushed low-fat honey graham crackers with melted butter and press firmly into the bottom of the prepared pan to create an even crust.
3
Bake the crust for 5 minutes, then remove from oven and set aside while preparing the filling.
5 minutes
4
In a large mixing bowl, beat the fat-free cream cheese with Splenda sugar substitute until smooth and creamy, scraping down the sides as needed.
5
In a separate small bowl, whisk together cake flour and salt, then add to the cream cheese mixture and mix until combined.
6
Add egg whites and vanilla extract to the mixture, beating on low speed until just incorporated and smooth.
7
Gradually add non-fat milk to the filling, mixing gently until the batter reaches a pourable consistency.
8
Pour the filling over the prepared crust and smooth the top with a spatula.
9
Bake for 30 minutes until the cheesecake is set but still slightly jiggly in the very center.
30 minutes
10
Remove from oven and allow to cool completely at room temperature for at least 1 hour before refrigerating.
11
Once fully cooled, refrigerate for at least 4 hours or overnight before removing from the springform pan and slicing.