Low Calorie Diet Cheesecake Recipe
Frankly, I don't like fat-free cream cheese. Perhaps over the next few years the manufacturers will make taste improvements but until then for celery stuffing, dips and so forth I'll stick to the light 'reduced fat' variety. It's very difficult to capture that creamy taste and texture found 'in the REAL stuff'.
Although the light version isn't quite as good as full-blown, it's close enough given the slash in caloric content and fat grams.
On this note, after experimenting with the fat-free cream cheese for cheesecake purposes I was pleasantly surprised to discover that our recipe works very well with the fat-free variety.
You can opt for the light variety of cream cheese if you wish for a few more calories. If you opt for regular cream cheese be sure to add the extra calories to the total.
And don't worry if it cracks during or after cooking. A friend once told me that you know you've made a fabulous cheesecake when it cracks down the middle - and in my experience, I've found that statement 'pretty much on the mark'.
For those who prefer not to use the oven there's a no-bake recipe that follows. Please enjoy with someone you love!
You can also opt to use a ready-made crust of your choice but be sure and count this calorie content as part of your recipe. If you use a ready-made crust, subtract 65 calories to delete the given crust, then add the calories of your ready-made crust and divide by 8 (8 servings).
1 1/2 cups of finely crushed low fat vanilla wafer crumbs
1/4 cup of no-calorie refrigerated butter spray (you may add a bit more or less to get a workable crust as temperature, humidity & altitude affect differently)
2(8 oz) packages of fat-free cream cheese, softened
Sugar Substitute (add as much or as little as you like - you control the sweetness)
1 teaspoon of vanilla extract
1/2 carton of Egg-Beaters (or 2 eggs)
Optional - you can experiment with additional lemon and lemon peel, strawberries, extracts such as almond, rum, brandy and mint.
The possibilities are endless.
Those little Andes Candies mints are terrific in this recipe; the chocolate and the minty flavor of the candy meld during the beating process of the cream cheese and the chocolate adds flavor and a pretty appearance for just a few calories more.
Mix crust ingredients and press into springform pan OR just use an ovenproof deep-dish pie plate. Next, mix filling, adding the eggs last until blended.
Pour in your crust & bake for about 40 minutes (until the center is almost set). Refrigerate at least 3 hours before eating. Top with fruit, fat-free topping, drizzled jelly or a bit of toasted coconut. Serves 8.
CALORIES = about 125 per slice.
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