June 24, 2019
  • 2:55 am Low-Fat Cheesecake – A Guilty Pleasure
  • 7:27 am Recipes To Drink Before Bedtime To Burn Fat
  • 7:40 am Quinoa Could Be A New Edition To Your Diet
  • 7:30 am A New Month Means New Coupons and More Savings
  • 7:26 am Ready To Escape The Cold?

Who doesn’t love cheesecake? I do and I’m practically obsessed with the stuff. The thing is, I know that my health and figure isn’t going to be happy if I continue eating that stuff. So why not make one myself? One that is actually low on fat?

What you need:

  • 9 whole low-fat graham crackers (cinnamon), must be broken in half
  • Some assorted toppings (most likely fruit slices)
  • 2 tablespoons of unsalted butter (melted)
  • 1 cooking spray
  • 2 packages of cream cheese (must be 8-ounce packages), softened
  • 2 packages of fat-free cheese (must be 8-ounce packages), softened
  • 1 cup of reduced-fat sour cream
  • 1 and ½ cups of sugar
  • 2 tablespoons of all-purpose flour
  • 2 eggs (must be large)
  • 3 egg whites
  • 1 tsp vanilla extract
  • 1 tsp lemon zest (finely grated)

What you do:

  1. First of all, your oven must be preheated to 350 degrees F. crumble the graham into a food processor. Add about 1 or 2 tbsp. of water. Then the butter should be added to. Get a 9-inch spring form and wrap the outside of it with foil so there will be no leaks. After you coat the inside of the pan with cooking spray, press the crumbs to the bottom of the pan. Bake for about 8 minutes, until it turns brown. Let it cool for 10 minutes.
  2. In the meantime, you can beat both he cream cheeses along with the sugar using a mixer on a medium-high speed. At least until it gets smoothened and just to make sure, do it for 5 minutes. Afterwards, beat in the sour cream while on low. In a different bowl, lightly whisk your 3 egg whites before adding that to the cheese mixture that you had earlier. Put in the lemon zest, vanilla, flour and 2 whole eggs too. Beat this on medium until it gets fluffy for about 3 minutes. Once you’re done, you can pour that onto the crust.
  3. You can now bake the cheesecake after you’ve placed it in a roasting pan and have added some warm water that comes one-quarter on its way up the sides of its spring form. You can turn off the oven after about an hour and 10 minutes in when it sets and the center still jiggles. Keep it inside for about 20 minutes though.
  4. Once that is done, transfer the cake to rack after you’ve removed it from the water bath. Cool it completely for about 8 hours after you have run a knife on its sides.
  5. You can add in some sliced fruits or any kinds of toppings that you want when it is ready.

When it’s ready, you can slice it evenly or maybe just eat it like that if you’re not sharing it with anyone else. If it were me, I would just eat it like that, unsliced. Because that’s the kind of savage that I am.

It’s low in fat anyway so it wouldn’t matter how much I ate, right?

Right?

And in any case, there are still a lot more desserts in healthline that are healthy enough for me to binge on.

Sadie Burton

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