Almost Fat-Free Cheesecake

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Cheesecake is one of my family’s favorite desserts. We like many kinds of cheesecakes, from dense New York-style cheesecake rich in cream cheese to light meringue-topped cheesecakes to no-bake cheesecakes.

Generally I accent my cheesecake only with freshly grated lemon peel and pure vanilla extract, as I prefer flavorings that enhance the cheesecake but do not dominate it.

Because cheesecake batter consists primarily of cheese, often these cakes crack during baking. This does not hurt the taste, but it does affect the appearance of a cake.

I make a simple sour-cream topping that bakes for only seven minutes, which disguises any cracks and also adds a luscious taste to the cake.

Fortunately there now is a new product, fat-free sour cream, that enables me to make a tasty, low-fat version of my favorite cheesecake recipe. I use the sour cream not only for the topping but also in the cake batter itself. By mixing it with fat-free ricotta cheese, I found that the cake gains a good taste and the desirable creamy texture.

Nobody who tastes this lean cheesecake notices that it’s made with nonfat cheese and not cream cheese. When I get compliments on how creamy and delicious it is and reveal that I made it with fat-free cheese, everyone is amazed.

This cheesecake is made from fat-free cheeses and contains no butterfat, although there is a small amount of fat in the crust and the eggs. And it’s amazingly creamy. Serve the cake on its own or accompanied by fresh berries or Strawberry Sauce.


Strawberry Sauce: This bright red, fresh-tasting sauce is great with all kinds of cheesecake. This recipe makes about 2 1/2 cups.

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  • 8

Ingredients

  • Crust:
  • 5 ounces graham crackers or simple cookies (to obtain 1 1/4 cups crumbs)
  • 2 tablespoons sugar
  • 1/4 cup oil or melted margarine
  • Filling:
  • 1 (15-ounce) container fat-free ricotta cheese (1 3/4 cups)
  • 3/4 cup nonfat sour cream
  • 3/4 cup sugar
  • 2 tablespoons flour
  • 2 large eggs, separated
  • Grated peel of 1 large lemon (1 1/2 teaspoons)
  • 1 teaspoon vanilla extract
  • Topping:
  • 1/2 cup plain nonfat yogurt
  • 1 cup nonfat sour cream
  • 3 tablespoons sugar
  • 1 teaspoon vanilla
  • Strawberry Sauce:
  • 1 quart fresh strawberries
  • 6 tablespoons sifted powdered sugar (or more to taste)
  • 2 to 3 teaspoons fresh lemon juice, optional

Preparation

Step 1

Crust:

Process crackers in food processor to fine crumbs. Measure 1 1/4 cups. Mix crumbs with sugar in bowl. Add oil and mix well. Lightly grease 9-inch springform pan.

Press crumb mixture in even layer on bottom and about 1 inch up sides of pan. Bake at 350 degrees 8 minutes. Let cool completely. Leave oven at 350 degrees.

Filling:

In bowl beat cheese with nonfat sour cream at low speed until very smooth. Gradually beat in sugar. Beat in flour, egg yolks, lemon zest and vanilla.

Whip egg whites in small bowl until stiff. Fold into cheese mixture. Carefully pour filling into cooled crust.

Bake until top center is firm (cracks will form in cake), about 50 minutes. Remove from oven. Cool 15 minutes. Increase oven temperature to 425 degrees.

Topping:

Pour off any liquid from top of yogurt. In bowl mix yogurt with nonfat sour cream, sugar and vanilla. Spoon topping evenly over cake. Carefully spread topping in even layer, without letting drip over edge of cake.

Return cake to oven and bake 7 minutes longer. Cool to room temperature. Cover and refrigerate at least 2 hours before serving. Remove sides of springform pan just before serving.

Strawberry Sauce:

Puree strawberries and sugar in food processor or blender until very smooth. Add lemon juice. Taste and add more sugar if desired. Cover and refrigerate until ready to use.

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