Light Cheesecake
Category: Desserts
Serves: 10
If you’re craving a dessert that’s both delicious and light, this Light Cheesecake is the perfect treat to satisfy your sweet tooth without the guilt. It combines the creamy texture of a traditional cheesecake with lighter ingredients to keep it balanced and refreshing. The base of crunchy whole wheat biscuits complements the smooth, airy filling made with low-fat cream cheese and yogurt, with a hint of natural sweetness from fructose and vanilla. The result is a creamy, melt-in-your-mouth dessert that will impress guests at any gathering.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole wheat biscuits | 180g |
| Light butter | 80g |
| Light spreadable cream cheese | 500g |
| Low-fat yogurt | 250g |
| Fructose | 160g |
| Gelatin sheets | 10g |
| Water | 30g |
| Vanilla pod | 1 |
Nutritional Information (per serving)
| Nutrient | Value per Serving |
|---|---|
| Calories | 190 kcal |
| Protein | 7g |
| Carbohydrates | 24g |
| Sugars | 14g |
| Fat | 8g |
| Saturated Fat | 5g |
| Fiber | 3g |
| Sodium | 150mg |
Instructions
Step 1: Preparing the Biscuit Base
To start making your light cheesecake, you’ll first need to prepare the biscuit base. Take the whole wheat biscuits and place them in a food processor. Pulse until the biscuits are finely crushed and resemble breadcrumbs. Transfer the crushed biscuits to a large mixing bowl.
Next, melt the light butter in a small saucepan over low heat. Once melted, gradually pour the butter into the bowl with the biscuit crumbs. Stir gently to combine until the mixture is well-coated and holds together when pressed.
Now, it’s time to set the base in your springform pan. For best results, use a 24 cm (9-inch) diameter springform pan. Grease the base lightly with a small amount of butter, then cut a piece of parchment paper to fit the bottom of the pan. Place it in the pan to prevent the cheesecake from sticking when it’s ready to be removed. Press the biscuit mixture firmly into the base of the pan, creating an even layer. Place the pan in the fridge to chill for about 30 minutes or, for a quicker option, pop it in the freezer for about 10 minutes.
Step 2: Preparing the Cheesecake Filling
While the biscuit base is chilling, it’s time to work on the creamy filling. Start by softening the gelatin sheets in a bowl of cold water. Let them soak for about 10 minutes until they become pliable. Once softened, squeeze out any excess water and set them aside.
In a stand mixer or large bowl, add the light spreadable cream cheese. Use the whisk attachment or a handheld mixer to beat the cream cheese until it becomes smooth and creamy. Add the fructose to the cream cheese and continue to mix until it is fully incorporated.
Next, add the low-fat yogurt to the mixture and blend everything together until the filling is light, smooth, and creamy. Make sure there are no lumps in the mixture. At this point, your filling should be ready to take on the gelatin.
To integrate the gelatin, heat the 30g of water in a small saucepan until it is warm, but not boiling. Add the softened gelatin sheets to the warm water and stir until the gelatin dissolves completely. Once dissolved, add the gelatin mixture to the cream cheese and yogurt mixture, whisking it in thoroughly. This will help the cheesecake set properly once chilled.
Step 3: Assembling the Cheesecake
Once your biscuit base has chilled and hardened, it’s time to pour the cheesecake filling over it. Carefully pour the smooth, creamy filling onto the chilled biscuit crust, making sure to spread it out evenly with a spatula. Smooth the top of the filling to ensure an even surface.
Now, transfer the cheesecake to the refrigerator and let it chill for at least 4 hours. This allows the gelatin to work its magic and firm up the filling, giving you that perfectly set cheesecake texture.
Step 4: Serving the Cheesecake
After the cheesecake has set and firmed up, remove it from the fridge. If you’ve used a springform pan, carefully remove the outer ring. For a clean finish, gently lift the cheesecake using the parchment paper, then place it on a serving plate.
Slice and serve the cheesecake chilled. If desired, top it with fresh fruit, a drizzle of honey, or a dusting of powdered sugar for added flavor and elegance. This light cheesecake is not only satisfying but also a great guilt-free dessert to enjoy with family and friends.
Tips for Perfecting Your Light Cheesecake
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Gelatin Substitution: If you prefer, you can replace the gelatin with agar-agar if you’re looking for a vegetarian option. Just follow the package instructions to substitute the right amount.
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Sweetness Adjustments: You can adjust the sweetness by using less fructose or substituting it with another sugar alternative such as stevia, depending on your preference.
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Flavor Variations: For a twist on the classic flavor, feel free to add a few teaspoons of lemon juice or orange zest to the filling to enhance its citrus profile. You can also stir in a handful of fresh berries before setting the cheesecake for a more fruity taste.
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Serving Suggestions: This cheesecake pairs beautifully with a cup of herbal tea or a light sparkling water. You can also serve it with a light berry compote for an extra burst of freshness.
This Light Cheesecake is perfect for those who are looking for a healthier dessert option that still delivers on flavor and satisfaction. Whether you’re preparing it for a family dinner or a special occasion, this easy-to-make cheesecake will impress everyone without compromising on taste.
