Ingredients for Low Fat Cheesecake
- Fat Free Cream Cheese
- 2/3 cup (130g) granulated sugar
- Vanilla Extract
- Egg
- Nonfat Sour Cream
- Cherry pie filling (amount needed for topping)
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How to Make Low Fat Cheesecake
- Preheat oven to 350°F (175°C).
- Grease a 9-inch pie plate with nonstick cooking spray.
- In a large mixing bowl, beat together 16 ounces (450g) cream cheese, 2/3 cup (130g) granulated sugar, and 1/2 teaspoon vanilla extract until smooth and creamy.
- Gradually add 4 large eggs (or equivalent egg substitute), beating well after each addition until fully incorporated and the batter is smooth.
- Pour the batter into the prepared pie plate.
- Bake for 30-35 minutes, or until the cheesecake is puffy and lightly browned around the edges.
- Remove from oven and let cool on a wire rack for 10 minutes.
- While the cheesecake cools, combine 1/2 cup (115g) sour cream with 1/4 teaspoon vanilla extract in a small bowl.
- Spread the sour cream mixture evenly over the warm cheesecake.
- Return the cheesecake to the oven and bake for an additional 15 minutes.
- Remove from oven and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
- Before serving, top each slice with 2 tablespoons of cherry pie filling.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
88g
Fat
3g
Carbs
11g