Ingredients for Light Cheesecake
- 16 ounces (2 packages) cream cheese, softened
- 1 cup sour cream
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- ½ cup all-purpose flour
- Crushed Pineapple
- Pineapple Juice
- Eggs
- Pinch of cream of tartar
- 1 ½ cups finely crushed graham crackers
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How to Make Light Cheesecake
- Preheat oven to 350°F (175°C). Prepare a 10-inch springform pan by greasing it and sprinkling graham cracker crumbs (about 1 ½ cups finely crushed graham crackers) on the bottom and sides.
- In a large bowl, cream together 4 large egg yolks and ¾ cup granulated sugar until pale and thick. Add 16 ounces (2 packages) of softened cream cheese, 8 ounces at a time, beating well after each addition.
- Stir in 1 cup sour cream, ½ cup all-purpose flour, 2 teaspoons vanilla extract, ½ cup crushed pineapple (drained), and ¼ cup pineapple juice.
- In a separate clean bowl, beat 4 large egg whites with a pinch of cream of tartar until stiff peaks form.
- Gently fold the egg whites into the cream cheese mixture until just combined. Be careful not to overmix.
- Pour the batter into the prepared springform pan.
- Place the pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath).
- Bake for 50 minutes.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- After 1 hour, carefully remove the cheesecake from the oven and water bath. Let it cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
80g
Fat
70g
Carbs
9g
