Low Fat Classic New York Cheesecake

Indulge guilt-free with this Low Fat Classic New York Cheesecake, a lighter twist on a timeless dessert that doesn’t compromise on flavor. Crafted with a crispy low-fat graham cracker crust and a creamy filling of fat-free cream cheese and reduced-fat sour cream, this cheesecake is rich, tangy, and perfectly balanced. A hint of vanilla and lemon zest adds a bright, fresh touch, while careful baking techniques ensure a silky-smooth texture with no cracking. Ready in just over an hour and ideal for make-ahead occasions, this low-fat cheesecake is a delightful choice for dessert lovers seeking a healthier option. Serve it chilled for a perfectly refreshing treat that satisfies your sweet tooth without the extra calories! Perfect for keywords like "low-fat cheesecake," "healthy New York cheesecake," and "light dessert recipes."

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 12

Ingredients

• 8 sheets low-fat graham crackers
• 2 tablespoons melted unsalted butter
• 1 tablespoon granulated sugar
• 24 ounces fat-free cream cheese
• 1 cup reduced-fat sour cream
• 1 cup granulated sugar
• 3 large whole eggs
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1 tablespoon all-purpose flour

Directions

Step 1

Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan.

Step 2

Place the graham crackers in a food processor and pulse until finely ground. Add the melted butter and 1 tablespoon of sugar, then pulse to combine until the mixture resembles wet sand.

Step 3

Press the graham cracker mixture firmly into the bottom of the prepared springform pan to form an even crust. Bake in the preheated oven for 10 minutes, then remove and let cool.

Step 4

In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy.

Step 5

Add 1 cup of granulated sugar, sour cream, and lemon zest to the cream cheese mixture. Mix together until well combined and smooth.

Step 6

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and flour until just combined. Do not overmix.

Step 7

Pour the cream cheese mixture over the cooled crust in the springform pan, smoothing the top with a spatula if necessary.

Step 8

Bake the cheesecake in the preheated oven for 35-40 minutes, or until the edges are set and the center still has a slight jiggle.

Step 9

Turn off the oven and allow the cheesecake to cool in the oven for 1 hour with the door slightly ajar, to prevent cracking.

Step 10

After cooling, refrigerate the cheesecake in the pan for at least 4 hours or preferably overnight.

Step 11

Before serving, run a knife around the edge of the pan to loosen the cheesecake and gently remove the springform side.

Step 12

Slice and serve the cheesecake chilled for best results.

Nutrition Facts

Serving size	(1437.0g)

Amount per serving	% Daily Value*
Calories	2753.4

Total Fat 68.6g	0%
Saturated Fat 37.1g	0%
Polyunsaturated Fat g
Cholesterol 821.5mg	0%
Sodium 5773.5mg	0%
Total Carbohydrate 363.8g	0%
Dietary Fiber 4.2g	0%
Total Sugars 274.8g
Protein 140.3g	0%

Vitamin D 123IU	0%
Calcium 1460.9mg	0%
Iron 5.9mg	0%
Potassium 3210.8mg	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: 23.4%

Protein: 21.3%

Carbs: 55.3%