This cheesecake takes advantage of lower-fat ingredients but still hits all the rich, creamy notes of a traditional version.
| Level: | Easy |
| Total: | 10 hr |
| Active: | 30 min |
| Yield: | 14 servings |
Ingredients
- Cooking spray
- 9 whole low-fat cinnamon graham crackers, broken in half
- 2 tablespoons unsalted butter, melted
- 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
Instructions
- Preheat the oven to 350 degrees F. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with cooking spray.
- Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Press the crumbs onto the bottom of the prepared pan. Bake until browned, about 8 minutes. Let cool, about 10 minutes.
- Meanwhile, beat both cream cheeses and the sugar with an electric mixer on medium-high speed until smooth, about 5 minutes. 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, about 3 minutes. Pour over the crust.
- 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.
Nutrition Facts
| Calories | 229 |
| Total Fat | 11 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 61 milligrams |
| Sodium | 319 milligrams |
| Carbohydrates | 24 grams |
| Protein | 11 grams |
Reviews
It turned out perfect and I received great reviews. Never made a cheesecake in my life and I don’t really consider myself a baker. BUT, 4 stars for this recipe due to the ingredient list, and what I could actually find. Mine did not turn out as low fat as it was supposed to be because 1) I don’t think low fat graham crackers actually exist 2) Couldn’t find fat FREE cream cheese to save my life. Multiple stores and found neither so I used 1/3 less fat cream cheese and regular cinnamon crackers instead. If this site allowed pic uploads I would add mine but trust me… if you don’t bake but want to give this a try just follow the instructions exactly and use a good mixer. It will be great!
I use two round packages of laughing cow light cheese instead of the neufchatel cheese, Greek yougurt instead of sour cream, almond flour instead of regular flour and stevia instead of regular sugar and it was a hit at our dinner table
Need answer asap! How soon before a party should I make this cheesecake? Can I do days before and it will still be fresh?
This fabulous cheesecake was a huge hit! It’s the only one I will ever make. Does anyone know if it freezes well?
Made this today and it turned out just fine. I may use a bit less lemon next time. A teaspoon made it too citrusy for me but would definitely make again. Used cherry topping and hubby said it was better than a restaurant dessert.
11 grams of fat/serving? This is NOT low fat. This is incredibly fattening. I made a vegan one with about 4 grams/serving and the servings were larger.
By far the best cheesecake I’ve ever made! Ok, its the only cheesecake I’ve ever made, but it was close to the best cheesecake I’ve ever had! No thought whatsoever that it was a low-fat recipe!!!
This was the best, best cheesecake I have ever made! Better than I have had at any restaurant. Hubby said I “knocked it out of the park”! He requested that I make it for Super Bowl party. The low fat taste is not there, and no guilt for indulging either. Must save this recipe for life!
This is the best cheesecake ever! it’s smooth, creamy texture beats out full fat cheesecake every time! My husband and co-workers still don’t believe it’s low fat. I have also switched from using low fat sour cream to fat free Greek yogurt and the same great flavor and texture.
So it’s clear that I can skip the “bath” and just add a pan of water on the rack below in the ove, but can one simply use a Pyrex pie dish… bake and serve in the same dish?