Low-Fat Cheesecake
This cheesecake takes advantage of lower-fat ingredients but still hits all the rich, creamy notes of a traditional version.
Equipment
- 1 9-inch Springform Pan Essential for easy release of the cheesecake.
- 1 Food Processor For quickly and evenly crumbling graham crackers.
- 1 Electric Mixer Crucial for achieving a smooth and fluffy cheesecake batter.
- 1 Large Roasting Pan Needed for the water bath, which ensures even baking.
- 1 Wire Cooling Rack Allows for proper air circulation during cooling.
Ingredients
Main
- 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.
Notes
1. Achieving a silky-smooth cheesecake batter is paramount. Ensure both Neufchatel and fat-free cream cheeses are at room temperature before beating, as this prevents lumps and ensures proper emulsification with the sugar.2. The water bath is crucial for even baking and preventing cracks; always use warm water to minimize temperature shock. The residual heat in the turned-off oven allows the cheesecake to finish baking gently, further reducing cracking.3. Be careful not to overmix the batter once the eggs are incorporated. Overmixing introduces too much air, which expands during baking and contracts upon cooling, leading to unsightly cracks. Beat just until combined and fluffy.4. Proper cooling is as vital as baking. Running a thin knife around the edge of the pan before chilling helps prevent the cake from sticking to the sides as it cools and contracts, again minimizing cracks. Chill for the full 8 hours for optimal firmness and flavor.