Low-Fat Cheesecake
Serves: 3
Jadyn Kohler
1 January 1970
Based on User reviews:
43
Spice
36
Sweetness
65
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 tbsps
Unsalted Butter (melted)1.5 cups
Sugar1 cup
Sour Cream (reduced-fat)2 tbsps
All-Purpose Flour1 tsp
Vanilla ExtractDirections:
1
Beat on medium speed until fluffy, 3 minutes
2
Pour over the crust
3
Preheat the oven to 350 degrees F
4
Pulse the graham crackers in a food processor until crumbled
5
Add 1 to 2 tablespoons water and the butter; pulse until moistened
6
Wrap the outside of a 9-inch springform pan with foil to prevent leaks
7
Coat the inside of the pan with cooking spray and press the crumbs onto the bottom
8
Bake until browned, about 8 minutes
9
Let cool, about 10 minutes
10
Meanwhile, beat both cream cheeses and the sugar with a mixer on medium-high speed until smooth, 5 minutes, then beat in the sour cream on low
11
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
12
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
13
Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes
14
Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes
15
Remove the cake from the water bath and transfer to a rack
16
Run a knife around the edge, then cool completely
17
Chill until firm, at least 8 hours
18
Top as desired
19
Photograph by Kana Okada