Here’s a simple recipe for Low Fat Cheesecake.
When you’re trying to watch your calories, it’s nice if you still have the option to eat a sweet treat that isn’t going to kill your diet. This low fat cheesecake is a good “cheat” option. It’s a pretty creamy substitute for the real thing. And, if you happen to be following the Weight Watchers WW plan, you will find a link to the WW Points on the recipe card at the end of this post.
Simply topping this cheesecake with fresh strawberries is all it really needs. An actual strawberry sauce might even be nicer, if you want to put together a sauce.
Low Fat Cheesecake
- 1 cup graham cracker crumbs
- 3 tablespoons granulated white sugar
- 3 tablespoons light butter or margarine, melted
- 16 ounces nonfat cottage cheese or 2 cups nonfat plain Greek yogurt
- Two 8 ounce packages light cream cheese, softened
- ½ cup granulated white sugar
- ¼ cup all purpose flour
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup strawberry halves
- Preheat oven to 325℉.
- Stir crumbs, sugar and margarine until well-blended; press onto bottom of 9-inch springform pan. Bake for 10 minutes.
- Increase oven temperature to 400℉.
- Mix cottage cheese and cream cheese at medium speed on electric mixer until well blended. Blend in sugar, flour and vanilla. Add eggs, one at a time, mixing well after each addition.
- Pour filling mixture over crust. Bake for 10 minutes, then reduce the heat to 250℉. Continue baking for 35 to 45 minutes. Loosen from rim of pan; cool before removing rim of pan.
- Top with strawberry halves before serving.