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Healthy Cheesecake

Healthy Cheesecake

You don’t really have to totally turn away from all those delightful desserts just to reduce your calorie intake to reduce weight. There are a lot of recipes nowadays that will surely enable you to create a dessert which is very healthy for you. The thing is you just have to make them your own just to make sure that you have the right ingredients for you. Yes, you can actually make a healthy dessert by just alternating the “risky” ingredient with something lighter or healthier. This healthy cheese cake can be done for around 2 hours and 10 minutes. May be tedious and tiring but the taste plus the nutrients is surely worth the wait. To a person who truly loves sweets, this dessert will surely win your heart out not only for its taste but also for its nutrients.

Here’s what you’ll need:

9 whole low-fat cinnamon graham crackers, broken in half
2 tablespoons unsalted butter, melted
Cooking spray
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

how to make:

Preheat the oven to 350 degrees Farenheit.

Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Wrap the outside of a 9-inch springform pan with foil to prevent leaks.

Coat the inside of the pan with cooking spray and press the crumbs onto the bottom. Bake until browned, about 8 minutes. Let cool, about 10 minutes.

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.

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, 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.
This recipe makes as much as 14 servings depending on the size of your slices. Per serving will guarantee you with 229 calories, 11 grams fat (only 7 grams for saturated), 61 mg cholesterol, 319 mg sodium, 24 grams carbohydrates, and 11 grams protein.

Toppings can be strawberries, blueberries, fruits such as mangoes, pineapple or any healthy topping you can think of that will serve well with cheese cake. The toppings can actually add up the nutritional value of your cheese cake. Keep in refrigerated and serve cool to be able to enjoy your delicious and healthy dessert. Enjoy!

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