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 in 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!Jump to Recipe
The next day, I rummaged through the recipe box of my favorite recipes and found this recipe for a healthy or light cheesecake that 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!
Light Cheesecake Recipe
This light cheesecake recipe will surely be your favorite one as the final result will be a super light and fluffy cheesecake. So, are you ready for this best cheesecake recipe?
Here you are then!
A Perfect Recipe of Light CheesecakeCourse: Recipes
2 cups Graham cracker crumbs
3 tablespoons unsalted butter, melted
2 packages (8 ounces) fat free or reduced-fat cream cheese, at room temperature
3/4 cup sugar
1 tablespoon cornstarch
1 pint (16 ounces) fat-free sour cream, at room temperature
1 teaspoon Vanilla extract
2 large eggs, at room temperature
1 large egg whites, at room temperature
- Special Equipment
9-inch springform pan
18-inch square aluminum foil
A large, high-sided roasting pan
To Make the Crust
- 1Preheat oven to 325 degrees F. Place the aluminum foil on a flat surface. Place the springform pan in the middle of the foil and gently fold up the sides of the foil around the pan, crimping the edges around the top edge of the pan.
- In a medium bowl, stir graham cracker crumbs with the melted butter until moistened. Dump this mixture into the springform pan and firmly press the mixture evenly using your hands. Bake crust for about 15 minutes, or until golden. Remove from the oven and cool.
- To Make The Cheesecake Filling
- In a large bowl, beat cream cheese on medium speed until smooth, soft and creamy, about 2 minutes. Add the sugar and cornstarch and slowly beat the mixture. Reduce the mixing speed to low, and beat in sour cream and vanilla. Add the eggs and egg white, one at a time, until well blended. Do not over-mix.
- Pour the batter into the springform pan. Smooth the top with a rubber spatula.
- To cook the cheesecake
- Place the springform pan in a large, high-sided roasting pan and put it in the oven. Carefully pour 2 quarts of boiling water into the roasting pan to create a water bath for the cheesecake. Pour until the water reaches halfway up the springform pan, about 1 1/4 inches. (Careful not to touch the hot oven while doing this, or alternatively add the water before putting the pan in the oven)
- Bake for an hour. After baking, turn off the oven and crack open the oven door (1 inch) and let the cheesecake cool inside, for about 1 hour.
- Remove from the oven and transfer to a wire rack. Run a thin knife around the edge of the cheesecake to prevent cracking during cooling. Cool on a wire rack for another hour or two.
- Cover with foil (without touching the cheesecake) and refrigerate for 4 hours or overnight. Remove the sides of the springform pan before serving.
Garnish with your favorite fruit!
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