Ingredients for Low Calorie Cheesecake
- 1 (20 ounce) can pineapple chunks, drained, 1/2 cup pineapple juice reserved
- 1/2 cup orange juice
- 1/4 cup sugar
- 1 tablespoon grated orange peel, plus extra for garnish
- 1 tablespoon unflavored gelatin
- 2 large eggs, separated
- 1 teaspoon vanilla extract
- 16 ounces (two 8-ounce packages) softened Neufchatel cheese
- 1 (9-inch) graham cracker crust
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How to Make Low Calorie Cheesecake
- Drain one (20 ounce) can of pineapple chunks, reserving 1/2 cup of the juice.
- In a medium saucepan, combine the reserved pineapple juice, 1/2 cup of orange juice, 1 tablespoon of grated orange peel, and 1/4 cup of sugar.
- Sprinkle 1 tablespoon of unflavored gelatin over the juice mixture. Let stand for 5 minutes to soften.
- Heat over low heat, stirring constantly, until the gelatin is completely dissolved.
- Remove from heat. In a separate bowl, whisk 2 large egg yolks until light and lemon-colored.
- Gradually whisk the hot gelatin mixture into the egg yolks, then whisk in 1 teaspoon of vanilla extract.
- Gradually beat in 16 ounces (two 8-ounce packages) of softened cream cheese until the mixture is smooth and creamy.
- Gently stir in the drained pineapple chunks.
- In a clean bowl, beat 2 large egg whites until stiff peaks form.
- Gently fold the egg whites into the pineapple mixture.
- Pour the mixture into a prepared graham cracker crust (or your preferred crust).
- Refrigerate for at least 3 hours, or preferably overnight, to allow the cheesecake to set completely.
- Garnish with extra orange zest before serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
71g
Fat
41g
Carbs
9g