Craving cheesecake but watching your waistline? This recipe delivers the creamy, dreamy texture and tangy flavor you love, without the hefty calorie count. It's the perfect healthy meal option for satisfying your sweet tooth without derailing your healthy eating goals. This easy recipe is perfect for a quick dinner dessert or a special occasion treat. Let's get started on this delicious and guilt-free journey!
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs (or almond flour for gluten-free)
- ¼ cup granulated sweetener (like stevia or erythritol)
- 2 tablespoons melted unsalted butter
For the Filling:
- 16 ounces (450g) low-fat cream cheese, softened
- ½ cup granulated sweetener (adjust to your preference)
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch (optional, for extra creaminess)
Instructions:
Making the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs (or almond flour), sweetener, and melted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup or glass to create an even layer.
- Bake for 8-10 minutes, or until lightly golden. Remove from the oven and let cool completely.
Making the Filling and Baking:
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add the sweetener, beating until well combined.
- Beat in the vanilla extract, eggs one at a time, lemon juice, and cornstarch (if using), mixing well after each addition. Be sure to scrape down the sides of the bowl to ensure everything is incorporated.
- Pour the cheesecake filling over the cooled crust.
- Place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath, preventing cracking).
- Bake in the preheated oven for 45-50 minutes, or until the cheesecake is set around the edges but the center still has a slight jiggle.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for another hour. This slow cooling process helps prevent cracks.
- Remove the cheesecake from the water bath and let it cool completely at room temperature before refrigerating for at least 4 hours, or preferably overnight.
Serving and Storage:
Once chilled, carefully release the cheesecake from the springform pan. Slice and serve. Store leftovers in the refrigerator for up to 3 days.
Tips for Success:
- Room temperature ingredients: Ensure your cream cheese and eggs are at room temperature for a smoother, lump-free filling.
- Don't overmix: Overmixing the batter can incorporate too much air, leading to cracks. Mix until just combined.
- Water bath: The water bath creates a moist environment, preventing the cheesecake from drying out and cracking.
- Cooling is key: Slow cooling is crucial for preventing cracks.
Variations:
- Berrylicious: Top with fresh berries for a burst of fruity flavor.
- Chocolate Swirl: Add a swirl of melted dark chocolate to the batter for a decadent twist.
- Spiced Pumpkin: Incorporate pumpkin puree and warm spices like cinnamon and nutmeg for a fall-inspired cheesecake.
Nutritional Information (per slice, approximate):
This will vary depending on the sweetener used. This recipe aims for a lower calorie count than traditional cheesecakes, but for precise nutritional information, use a nutritional calculator with your specific ingredients.
This low-calorie cheesecake recipe is a fantastic example of how you can enjoy delicious homemade cooking and healthy meals without sacrificing flavor. It's a quick dinner dessert that's easy to make and perfect for satisfying your sweet cravings. Enjoy!