Low Sodium Classic Cheesecake Slice
Indulge in the creamy, tangy perfection of this Low Sodium Classic Cheesecake Slice, a guilt-free twist on a beloved dessert. Crafted with a buttery low-sodium graham cracker crust and a luscious filling made from low-fat cream cheese and protein-packed Greek yogurt, this cheesecake offers all the velvety richness you crave without overwhelming sodium levels. A splash of fresh lemon juice and pure vanilla extract enhance the flavor, while the option to top with fresh berries or sliced fruit adds a delightful burst of color and natural sweetness. Perfectly balanced, this easy-to-make recipe ensures a smooth texture with its simple baking techniques, like a gentle oven cooling method to prevent cracking. Whether it's for a special celebration or an everyday treat, these cheesecake slices are the ultimate crowd-pleaser that aligns with low-sodium dietary needs.
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Ingredients
- 8 sheets low-sodium graham crackers
- 5 tablespoons unsalted butter, melted
- 1 cup granulated sugar, divided
- 16 ounces low-fat cream cheese, softened
- 1 cup plain Greek yogurt
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 3 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 cup fresh berries or sliced fruit (for topping, optional)
Directions
Step 1
Preheat your oven to 325°F (163°C). Line a 9x9-inch square baking pan with parchment paper, allowing some excess paper to hang over the sides for easy removal later.
Step 2
Place the low-sodium graham crackers in a food processor and pulse until fine crumbs form. Alternatively, place them in a sealed plastic bag and crush them with a rolling pin.
Step 3
In a medium bowl, combine the graham cracker crumbs, melted unsalted butter, and 2 tablespoons of granulated sugar. Mix until the crumbs are evenly moistened.
Step 4
Press the crumb mixture firmly and evenly into the bottom of the prepared baking pan to form a crust. Use the bottom of a measuring cup to make sure the crust is packed down.
Step 5
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and allow it to cool while you prepare the filling.
Step 6
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until creamy and smooth.
Step 7
Add the remaining sugar and continue to beat until well combined and fluffy.
Step 8
Mix in the Greek yogurt and vanilla extract until fully incorporated.
Step 9
Beat in the eggs one at a time, ensuring each is well blended before adding the next.
Step 10
Add the cornstarch and lemon juice and mix on low speed just until combined. Be careful not to overbeat the mixture to avoid incorporating too much air.
Step 11
Pour the cheesecake batter over the pre-baked crust, smoothing the top with a spatula if necessary.
Step 12
Bake in the preheated oven for about 50-60 minutes, or until the edges are set and the center still jiggles slightly when gently shaken.
Step 13
Turn off the oven, crack the oven door, and allow the cheesecake to cool slowly in the oven for about 1 hour. This helps prevent cracking.
Step 14
Remove from the oven and transfer to the refrigerator for at least 4 hours, preferably overnight, to fully set and develop flavors.
Step 15
Once chilled, use the excess parchment paper to lift the cheesecake out of the pan. Slice into squares and top with fresh berries or sliced fruit if using.
Step 16
Serve your low sodium cheesecake slices chilled and enjoy!
Nutrition Facts
| Serving size | (1513.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3427.0 |
| Total Fat 164.3g | 0% |
| Saturated Fat 91.1g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 964.3mg | 0% |
| Sodium 3508.3mg | 0% |
| Total Carbohydrate 384.1g | 0% |
| Dietary Fiber 9.8g | 0% |
| Total Sugars 277.0g | |
| Protein 96.9g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 1212.0mg | 0% |
| Iron 8.2mg | 0% |
| Potassium 1847.3mg | 0% |
Source of Calories