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Low Fat Cheesecake

Holidaycooking's picture
  Whole grain cereal 1 Cup (16 tbs) (Bagel Shaped)
  Zwieback crumbs 1⁄2 Cup (8 tbs)
  Sugar 1 1⁄2 Cup (24 tbs) (Divided)
  Water 2 Tablespoon
  Margarine 2 Teaspoon, melted
  Nonfat ricotta cheese 3 Cup (48 tbs)
  Reduced fat cream cheese 1 1⁄2 Cup (24 tbs)
  Low fat sour cream 1 Cup (16 tbs)
  Egg whites 2
  Cornstarch 3 Tablespoon
  Vanilla 1 Tablespoon
  Lemon peel 1 Teaspoon, grated

Preheat oven to 325°F Spray 10-inch springform pan with nonstick cooking spray.
Combine cereal, zwieback crumbs and 2 tablespoons sugar in food processor or blender; process until fine crumbs form.
Gradually add water and margarine; process until moistened.
Press crumb mixture onto bottom and up side of prepared pan.
Set aside.
Place ricotta cheese in food processor or blender; process about 2 minutes or until smooth.
Add cream cheese, remaining 1 cup sugar, sour cream, egg whites, cornstarch, vanilla and lemon peel; process until smooth.
Pour batter into prepared crust.
Bake 1 hour or until center is almost set.
Turn off oven; leave cheesecake in oven with door closed 30 minutes.
Remove from oven; cool completely on wire rack.
Remove side of springform pan.
Cover cheesecake with plastic wrap; refrigerate at least 4 hours or up to 2 days.
Serve with Blueberry Sauce or Pineapple Sauce, if desired.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2800 Calories from Fat 407

% Daily Value*

Total Fat 45 g69.9%

Saturated Fat 23.8 g119.2%

Trans Fat 0 g

Cholesterol 122.3 mg40.8%

Sodium 3523.5 mg146.8%

Total Carbohydrates 454 g151.3%

Dietary Fiber 4.1 g16.2%

Sugars 355.9 g

Protein 143 g286.3%

Vitamin A 77.8% Vitamin C 46.5%

Calcium 511.7% Iron 43.3%

*Based on a 2000 Calorie diet

Low Fat Cheesecake Recipe