Ingredients for Simple Low Fat Cheesecake
- 1 1/2 cups graham cracker crumbs
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- Lemon, Zest Of
- 2 large eggs
- 2 tablespoons lemon juice
- 1/2 cup low-fat buttermilk
- 5% Fat Ricotta Cheese
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How to Make Simple Low Fat Cheesecake
- Preheat oven to 350°F (175°C).
- In a medium bowl, melt 1/2 cup (1 stick) unsalted butter. Stir in 1 1/2 cups graham cracker crumbs until evenly moistened.
- Press the crumb mixture firmly into the bottom and 1/2 inch up the sides of a 9-inch springform pan.
- Bake the crust for 10 minutes at 350°F (175°C).
- Reduce oven temperature to 325°F (165°C).
- Let the crust cool completely.
- Meanwhile, in a large bowl, whisk together 1/2 cup granulated sugar, 1/4 cup all-purpose flour, and 1/4 teaspoon salt.
- Add the zest of 1 lemon to the sugar mixture.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- Stir in 2 tablespoons lemon juice, then 1/2 cup low-fat buttermilk.
- Gently fold in 16 ounces (2 cups) low-fat ricotta cheese. If the mixture is too thick or crumbly, use a food processor to blend until smooth.
- Pour the batter into the cooled crust.
- Bake for 60-75 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to prevent cracking.
- Let the cheesecake cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.
- Serve chilled, plain, or with your favorite fruit topping.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
67g
Fat
46g
Carbs
8g
