Low Calorie Cheesecake whenever

May 12, 2010 § Leave a comment

I love cheesecake.  Some might even think I am lucky because I have a Cheesecake Factory eight blocks away from where I live.   Despite this cheesecake making powerhouse being so close to where I live, I never get cheesecake from the restaurnt.  A few years ago I ordered a piece of cheesecake and it came to my table frozen!  Since then, I pass when someone wants to go there for dinner or dessert.  Instead, I have decided to make my own cheesecake at home.  This verion has 280 calories per serving (which is pretty good for cheesecake).  So, make the piece as big or small as you want them,eat up, and enjoy every bite!


  • 1 cup graham cracker crumbs
  • 2 tbsp. melted butter
  • 2 cups and 2 tbsp. sugar, divided
  • 32 oz. container low-fat cottage cheese
  • 16  oz. neufchâtel cheese (2 packages)
  • 1/4 cup flour
  • 2 tsp. vanilla extract
  • 2 tsp. lemon zest
  • 1/2 tsp. salt
  • 3 large eggs
  • 3 large egg whites
  • 1 cup low-fat Greek yogurt


1.  Preheat oven to 325° F.  Drain cottage cheese in a strainer for 15-20 minutes.

2.  While cottage cheese is draining, put 1 package of graham crackers into a food processor.  Pulse until all of the graham crackers have turned into crumbs.  Make sure you have 1 cup pf graham cracker crumbs.  You may need to add more than a package of graham crackers to the food processor.

3.  Add 1 cup pf graham cracker crumbs, melted butter, and 1 tbsp. of sugar to a bowl.  Stir until combined.

4.  Press the graham cracker mixture into the bottom of a 9-inch springform pan.  Bake until golden brown, around 12 minutes.

5.  While the graham cracker crust is baking, put the drained cottage cheese into the food processor and pulse until smooth.  Once smooth, add the neufchâtel cheese and 2 cups sugar to the food processor.  Blend until no lumps remain.

6.  When your cheese mixture is smooth, add flour, vanilla, lemon zest, eggs, egg whites, and salt.  Blend until smooth.  Scape the inside of the food processor bowl and blend again for about 1 minute.

7.  Pour the blended cheese mixture  on top of the graham cracker crust.  Bake the cheesecake until edges are puffy and the center barely jiggles when the pan is gently shaken.  This will take anywhere between 1  1/2 -2 hours.  Check it at an hour and a half and then every 10 minutes after.

8.  While cheesecake is cooling on a rack, mix together the Greek yogurt and remaining 1 tbsp. sugar.  Spread the yogurt mixture over the top of the cheesecake and cool all the way through.  Chill, covered with foil, for at leat 4 hours before serving.


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