Low-Fat Cheesecake – Mr Fitbody

CHEESECAKE
Today we will present to you how to make Cheesecake that is easy to prepare, tasty and low-fat. For preparing this cake you will take 2 hours and 10 minutes

Low-Fat Cheesecake


 

 

 

Today we will present to you how to make Cheesecake that is easy to prepare, tasty and low-fat. For preparing this cake you will take 2 hours and 10 minutes (1 hour for preparation and 1 hour and 10 minutes for cooking it)

 

Ingredients:

 

    • 9 whole low-fat cinnamon graham crackers, broken in half

 

    • 2 tablespoons unsalted butter, melted

 

    • Cooking spray

 

    • 2 8 -ounce packages Neufchatel cream cheese, softened

 

    • 2 8 -ounce packages fat-free cream cheese, softened

 

    • 1 1/2 cups sugar

 

    • 1 cup reduced-fat sour cream

 

    • 2 large eggs plus 3 egg whites

 

    • 2 tablespoons all-purpose flour

 

    • 1 teaspoon vanilla extract

 

    • 1 teaspoon finely grated lemon zest

 

    • Assorted toppings

 

 

 

 

 

Preparation:

 

Preheat the oven to 350 degrees F. Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with cooking spray and press the crumbs onto the bottom. Bake until browned, about 8 minutes. Let cool, about 10 minutes.

Meanwhile, beat both cream cheeses and the sugar with a mixer on medium-high speed until smooth, 5 minutes, then beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, 3 minutes. Pour over the crust.

 

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Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.

Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired.

Per serving: Calories 229; Fat 11 g (Saturated 7 g); Cholesterol 61 mg; Sodium 319 mg; Carbohydrate 24 g; Fiber 0 g; Protein 11 g

 

 

Source: www.foodnetwork.com

 

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