Low Calorie Cheesecake
This Low Calorie Cheesecake recipe proves you don't have to sacrifice creamy, velvety texture for a lighter dessert. By using reduced-fat cream cheese and protein-packed Greek yogurt, each slice delivers classic tangy richness with less than half the calories of traditional cheesecake.
Equipment
- 9-inch springform pan
- Stand mixer or hand electric mixer
- Large mixing bowls
- Rubber spatula
- Measuring cups and spoons
- Food processor or zip-lock bag and rolling pin - For graham cracker crumbs
- Baking sheet - To place under the springform pan in the oven
- Wire cooling rack
- Offset spatula or butter knife - For smoothing the top
- Plastic wrap - For covering during chilling
- Small bowl - For cracking eggs separately
- Toothpick or skewer - For releasing air bubbles
Ingredients
For the Crust
- 1.5 cup graham cracker crumbs - 150g, about 10 to 11 full sheets
- 2 tablespoon granulated sugar - 25g
- 3 tablespoon unsalted butter - 42g, melted
For the Filling
- 16 oz reduced-fat cream cheese - 450g, softened to room temperature
- 1 cup plain Greek yogurt - 240g, full-fat or low-fat, at room temperature
- 0.5 cup granulated sugar - 100g
- 2 tablespoon cornstarch - 16g
- 2 large eggs - at room temperature
- 1 large egg yolk - at room temperature
- 2 teaspoon pure vanilla extract
- 2 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
Optional Toppings
- Fresh strawberries, blueberries, or raspberries
- Fresh strawberry sauce or lemon curd
- Light whipped cream
Instructions
- Preheat oven to 325°F (163°C). Lightly grease a 9-inch springform pan, line the bottom with parchment paper, and place on a rimmed baking sheet.
- Mix graham cracker crumbs, sugar, and melted butter until moistened. Press firmly into the bottom of the pan. Bake for 8-10 minutes until lightly golden, then cool completely.
- Beat softened cream cheese on medium speed for 2 minutes until smooth and fluffy. Scrape down the bowl thoroughly.
- Add sugar and cornstarch to the cream cheese and mix on low until incorporated, about 1 minute. Scrape down the bowl again.
- Add Greek yogurt, vanilla extract, lemon juice, and lemon zest. Mix on low just until combined, about 30 seconds.
- Add eggs and egg yolk one at a time, mixing on the lowest speed after each addition just until incorporated. Fold gently with a spatula to ensure even mixing.
- Pour filling over the cooled crust and smooth the top. Tap the pan on the counter 3-4 times to release air bubbles.
- Bake for 50-60 minutes until edges are set and center has a gentle jiggle (about the size of a tennis ball). Do not open the oven door for the first 40 minutes.
- Turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour. Then run a knife around the edge and cool completely on a wire rack.
- Cover loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight. Release the springform pan and serve chilled with your choice of toppings.
Notes
- Room temperature ingredients: Bring cream cheese, yogurt, and eggs to room temperature for at least 60 minutes before mixing. This is essential for a smooth, lump-free filling.
- Do not overmix: Overbeating after adding eggs incorporates too much air, causing the cheesecake to puff up and crack as it cools. Mix on the lowest speed and stop as soon as ingredients are combined.
- The jiggle test: The cheesecake is done when the edges are set but the center still has a gentle, uniform jiggle. It will continue to set as it cools.
- Slow cooling prevents cracks: The gradual oven cooldown with the door cracked open is crucial for preventing cracks from sudden temperature changes.
- Run a knife around the edge: Doing this immediately after the oven cooldown releases the cheesecake from the pan sides and prevents cracking from shrinkage.
- Chill overnight for best texture: The cheesecake's texture improves significantly on day two. The overnight chill is not optional—it transforms the cheesecake from soft and wobbly to dense and sliceable.
- Storage: Store covered in the refrigerator for up to 5 days. Flavor and texture actually improve on days 2 and 3.
- Freezing: Freeze individual slices on a parchment-lined tray until solid, then transfer to a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator.
- Add toppings at serving: Keep fruit toppings and sauces separate and add them fresh when serving each slice to prevent sogginess.
- No water bath needed: This recipe skips the water bath entirely, eliminating soggy bottoms and fussy foil wrapping for a more relaxed baking experience.