I had this insane idea about adding a strawberry puree to a light cheesecake batter, you know, to make a strawberry cheesecake. Terrible idea! The batter turned out very runny which resulted to a very VERY runny cheesecake, even after my attempts of putting it in the fridge to set overnight. I honestly do not mind failing in the kitchen because that is how I learn to perfect recipes, but what bothered me was I ruined my husband’s surprise cake for his birthday. What a terrible idea to try a new recipe on a special day!
The next day, I rummaged through my recipe box of my favorite recipes and found this recipe for a healthy or light cheesecake which I used to make. What makes this cheesecake “light” is the switching to low-fat or non-fat cream cheese and sour cream. Plus, if you streamline the graham crust, you will definitely cut off some calories on that too. But personally I love the crusts a little thick, and I’m willing to add some calories for that. It’s totally up to you!