Low Fat Caramel Cheesecake
Indulge your sweet tooth without overindulging your waistline with this Low Fat Caramel Cheesecake—a creamy, guilt-free dessert that doesn't skimp on flavor! Featuring a buttery reduced-fat digestive biscuit crust and a luscious filling made from low-fat cream cheese and yogurt, this delightful treat is finished with a generous drizzle of salted caramel sauce for the perfect balance of sweetness and a hint of savory. Easy to prepare in just 20 minutes of prep time, this healthier take on a classic cheesecake is baked to perfection, offering a rich and smooth texture that will impress family and guests alike. Perfect for any occasion, this lightened-up dessert is a must-try for cheesecake lovers looking for a low-fat option that still feels indulgent.
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Ingredients
- 150 grams Reduced-fat digestive biscuits
- 50 grams Light butter
- 450 grams Low-fat cream cheese
- 200 grams Low-fat yogurt
- 100 grams Caster sugar
- 3 pieces Large eggs
- 1 teaspoon Vanilla extract
- 1 tablespoon Cornstarch
- 100 grams Low-fat caramel sauce
- 0.5 teaspoon Sea salt
Directions
Step 1
Preheat your oven to 160°C (320°F). Line the base of a 20cm (8 inch) springform cake tin with parchment paper.
Step 2
In a food processor, blitz the digestive biscuits into fine crumbs. Melt the light butter and combine it with the biscuit crumbs until well mixed. Press this mixture firmly into the bottom of the prepared cake tin to form the crust and refrigerate for 10 minutes.
Step 3
In a large mixing bowl, beat together the low-fat cream cheese and low-fat yogurt until smooth. Gradually add the caster sugar, blending well until the sugar is dissolved.
Step 4
Add the eggs one at a time, beating after each addition. Then, mix in the vanilla extract and cornstarch until fully combined, ensuring the batter is smooth and lump-free.
Step 5
Pour the cheesecake batter over the chilled crust in the cake tin and smooth out the top.
Step 6
Bake in the preheated oven for 50-60 minutes, or until the cheesecake is set and slightly jiggles in the center.
Step 7
While the cheesecake is cooling, heat the low-fat caramel sauce slightly (if needed) and stir in the sea salt.
Step 8
Once the cheesecake has cooled completely, remove it from the tin and transfer it to a serving plate. Drizzle the salted caramel sauce over the top.
Step 9
Chill the cheesecake in the refrigerator for at least 2 hours before slicing and serving.
Nutrition Facts
| Serving size | (1214.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3008.5 |
| Total Fat 144.7g | 0% |
| Saturated Fat 76.3g | 0% |
| Cholesterol 785.5mg | 0% |
| Sodium 4691.8mg | 0% |
| Total Carbohydrate 319.7g | 0% |
| Dietary Fiber 5.4g | 0% |
| Total Sugars 208.5g | |
| Protein 72.6g | 0% |
| Vitamin D 231.9IU | 0% |
| Calcium 1263.8mg | 0% |
| Iron 8.0mg | 0% |
| Potassium 1807.6mg | 0% |
Source of Calories