Low Fat Classic Baked Cheesecake

Indulge in the creamy decadence of a cheesecake without the guilt with this Low Fat Classic Baked Cheesecake recipe. Perfectly blending the rich tang of low-fat cream cheese and Greek yogurt, this dessert delivers a luscious, velvety texture while keeping the fat content in check. The buttery graham cracker crust pairs beautifully with the subtly sweet and zesty cheesecake filling, enhanced by notes of vanilla and a hint of lemon. With just 20 minutes of prep time, this lightened-up dessert is ideal for health-conscious bakers who crave a timeless treat. Serve it chilled and enjoy a slice of guilt-free indulgence that’s perfect for any occasion!

Nutriscore Rating: 50/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 8

Ingredients

• 200 grams low-fat graham crackers
• 60 grams unsalted butter, melted
• 450 grams low-fat cream cheese
• 200 grams plain Greek yogurt
• 150 grams granulated sugar
• 3 large eggs
• 1.5 teaspoons vanilla extract
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch

Directions

Step 1

Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan.

Step 2

In a food processor, blend the low-fat graham crackers into fine crumbs. Transfer to a bowl and combine with the melted butter. Mix until the crumbs are evenly coated.

Step 3

Press the crumb mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.

Step 4

In a large mixing bowl, beat the low-fat cream cheese until smooth and creamy.

Step 5

Add the Greek yogurt and sugar to the cream cheese, and beat again until the mixture is well combined.

Step 6

Beat in the eggs one at a time, mixing well after each addition. Ensure the mixture is smooth and homogeneous.

Step 7

Mix in the vanilla extract, lemon juice, and cornstarch until everything is incorporated.

Step 8

Pour the cheesecake filling over the prepared crust in the pan, smoothing the top with a spatula.

Step 9

Bake the cheesecake in the preheated oven for about 50-60 minutes, or until the edges are set and the center is slightly jiggly.

Step 10

Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for about 1 hour.

Step 11

After cooling, refrigerate the cheesecake for at least 4 hours or overnight to fully set.

Step 12

Once set, remove the cheesecake from the springform pan, slice, and serve chilled.

Nutrition Facts

Serving size	(1239.3g)

Amount per serving	% Daily Value*
Calories	3309.4

Total Fat 160.8g	0%
Saturated Fat 89.2g	0%
Polyunsaturated Fat 0.2g
Cholesterol 869.7mg	0%
Sodium 3244.5mg	0%
Total Carbohydrate 357.0g	0%
Dietary Fiber 6.6g	0%
Total Sugars 226.0g
Protein 83.5g	0%

Vitamin D 120IU	0%
Calcium 1100.5mg	0%
Iron 9.9mg	0%
Potassium 1592.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.1%

Protein: 10.4%

Carbs: 44.5%