Are you craving that creamy, dreamy cheesecake experience without the guilt? Then you've come to the right place! This non-fat cheesecake recipe delivers all the rich, tangy flavor you love, but with a significantly lighter profile. It's perfect for satisfying your sweet tooth while sticking to your healthy eating goals. This easy recipe is ideal for those busy weeknights when you want a delicious and healthy meal, proving that homemade cooking can be both quick and satisfying. It's one of the best recipes for a light yet decadent dessert.
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs (or digestive biscuits)
- ¼ cup sugar
- 6 tablespoons non-fat milk
- 2 tablespoons melted unsalted margarine (or vegan butter substitute)
For the Filling:
- 3 (8 ounce) packages non-fat cream cheese, softened
- 1 ¼ cups sugar
- ¼ cup non-fat plain yogurt (Greek yogurt recommended)
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- 3 large eggs
- Optional: ½ cup fresh berries for topping
Instructions:
Get Started:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan. This ensures easy removal of your finished cheesecake.
Make the Crust:
- In a medium bowl, combine the graham cracker crumbs, sugar, non-fat milk, and melted margarine. Mix until well combined and the mixture is slightly moist.
- Press the crumb mixture firmly into the bottom of the prepared springform pan. Use the bottom of a measuring cup or your fingers to create an even layer.
Prepare the Filling:
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. This step is crucial for a smooth and creamy texture.
- Beat in the non-fat plain yogurt, vanilla extract, and lemon juice until well combined. The yogurt adds a tangy twist that enhances the overall flavor.
- Add the eggs one at a time, mixing well after each addition. Be sure to mix thoroughly to avoid any lumps.
Bake the Cheesecake:
- Pour the filling over the prepared crust.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come about halfway up the sides of the springform pan. This creates a water bath, which prevents cracking and ensures even baking.
- Bake for 50-60 minutes, or until the cheesecake is set around the edges but the center is still slightly jiggly. The center will firm up as it cools.
Cool and Chill:
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for about an hour. This slow cooling process prevents cracking.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
Serve and Enjoy:
- Once chilled, carefully remove the cheesecake from the springform pan.
- Garnish with fresh berries if desired.
Tips and Variations:
- For a sweeter cheesecake, add up to ½ cup more sugar. Taste and adjust according to your preference.
- Feel free to experiment with different crusts, such as a chocolate cookie crust or an almond crust.
- Add a swirl of your favorite fruit jam or preserves to the filling before baking for an extra burst of flavor.
- For a richer flavor, use full-fat Greek yogurt instead of non-fat. This will slightly alter the nutritional profile.
Nutritional Information (per serving, approximate):
This will vary depending on the specific ingredients used. For a precise nutritional breakdown, use a nutritional calculator with your exact ingredients. However, expect a lower calorie and fat count compared to a traditional cheesecake.
This non-fat cheesecake recipe is a delicious and healthy dessert option that is perfect for any occasion. It's a fantastic addition to your repertoire of easy recipes and healthy meals. Enjoy!