“You’d Never Know It’s Lowfat Cheesecake Recipe”

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I’ve talked about reduced fat versus full fat foods and the importance of flavor with you here, but now it’s time to share my long awaited “you’d never know it’s low-fat cheesecake recipe”.

I have loved cheesecake since I was a kid.  My mom actually taught me how to make a no bake cheesecake that was absolutely delicious.  New York cheesecake is out of this world too, but once I committed to the skinny healthy lifestyle, I knew that full fat cheesecake wasn’t going to be a big part of my menu.  So I decided to create a low-fat cheesecake they you’d never know was a healthier option for you.

I have taken a very simple Tyler Florence recipe from his Real Kitchen Cookbook and turned it into my own. Here is what you will need:

30 squares of low fat graham crackers

1/2 stick of lower fat Smart Balance Light & 1/2 stick of butter


1/2 teaspoon of cinnamon

2 packs (8oz) of 1/3 less fat cream cheese (room temperature)

1 cup of sugar

3 organic, vegetarian cage free eggs

1 teaspoon of real vanilla extract

1 pint of low fat sour cream

And here’s how you make “you’d never know it’s lowfat cheesecake recipe”:

Preheat oven to 325 degrees.

Crush the graham crackers in a zip-lock bag with a kitchen mallet and pour into a bowl. Mix in the butters and cinnamon until combined and pour into a lightly greased 8 inch spring-form pan.  Use the bottom of a glass to press the crackers down tightly and then put the crust into the freezer while you prepare the filling.

In a large bowl, blend (on low speed) your room temperature cream cheese until smooth. Slowly add the sugar and then one egg at a time while periodically scraping the sides of the bowl.  Once mixed, combine your sour cream and vanilla until well blended (be careful to keep the blender on low and don’t over beat). Pour mixture into your crust and completely wrap the bottom of the pan with aluminum foil so that you can place the cheesecake into a large roasting pan with an inch of boiling water in it.  This step creates what is called a water bath and ensures no cracks on the top of your cheesecake while baking.

Bake your “you’d never know it’s lowfat cheesecake recipe”for 50 minutes and you will notice that it still jiggles a bit when you take it out, but no worries because it will firm up after chilling.  Let the cheesecake stand for about an hour and then loosely cover and refrigerate for 4 hours before serving.

Healthy & Rustic At The Same Time

You will be blown away at just how smooth and creamy this low-fat cheesecake is while being a healthier option at the same time.  I have made this recipe for years now for my friends and family and they say that you’d never know it is low-fat and I truly believe that you won’t either.  Enjoy!

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