Best 4 Light Lower Fat New York Cheesecake Recipes

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Indulge in the delightful flavors of a classic New York cheesecake, reimagined with a lighter and lower-fat twist. This recipe collection presents two variations of this beloved dessert: a traditional New York cheesecake and a healthier version made with reduced-fat ingredients. Experience the creamy texture and rich taste of these cheesecakes without compromising on satisfaction. Whether you're a cheesecake enthusiast or seeking a healthier dessert option, these recipes offer a perfect blend of indulgence and mindful eating. Discover the secrets to creating a luscious cheesecake with a graham cracker crust, a velvety smooth filling, and a hint of tangy sour cream topping. Embrace the art of baking and savor the joy of sharing these delectable cheesecakes with your loved ones.

Here are our top 4 tried and tested recipes!

LOW-FAT CHEESECAKE



Low-Fat Cheesecake image

This cheesecake takes advantage of lower-fat ingredients but still hits all the rich, creamy notes of a traditional version.

Provided by Food Network Kitchen

Categories     dessert

Time 10h

Yield 14 servings

Number Of Ingredients 12

Cooking spray
9 whole low-fat cinnamon graham crackers, broken in half
2 tablespoons unsalted butter, melted
2 8-ounce packages Neufchatel cream cheese, softened
2 8-ounce packages fat-free cream cheese, softened
1 1/2 cups sugar
1 cup reduced-fat sour cream
2 large eggs plus 3 egg whites
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
Assorted toppings

Steps:

  • Preheat the oven to 350 degrees F. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with cooking spray.
  • Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Press the crumbs onto the bottom of the prepared pan. Bake until browned, about 8 minutes. Let cool, about 10 minutes.
  • Meanwhile, beat both cream cheeses and the sugar with an electric mixer on medium-high speed until smooth, about 5 minutes. Beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, about 3 minutes. Pour over the crust.
  • Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.
  • Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired.

Nutrition Facts : Calories 229, Fat 11 grams, SaturatedFat 7 grams, Cholesterol 61 milligrams, Sodium 319 milligrams, Carbohydrate 24 grams, Protein 11 grams

LIGHT LOWER FAT NEW YORK CHEESECAKE



Light Lower Fat New York Cheesecake image

I found this recipe on the americastestkitchen.com website and don't want to lose it so, I'm posting it. I haven't tried it but I do intend to. SPECIAL NOTE: Be sure to use light cream cheese, which is commonly sold in tubs. Don't confuse light cream cheese with Neufchatel cheese, which is sold in blocks and is higher in fat. Allowing the cottage cheese to drain on towels for at least 30 minutes will ensure a firm cheesecake. You can buy yogurt cheese (also called Labne) or make your own, (see related recipe). If making your own cheese, you will need to allow at least 12 hours for the yogurt to drain. You can substitute fat free cream cheese for the yogurt cheese, but the cheesecake will have a slightly firmer texture. This recipe was published in The Best Light Recipe.

Provided by LoveMy2Angels

Categories     Cheesecake

Time 4h45m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 17

9 sheets graham crackers, broken into rough pieces and processed in a food processor to fine even crumbs (5 ounces)
4 tablespoons unsalted butter, melted (1/2 stick)
1 tablespoon granulated sugar
1 tablespoon fresh lemon juice
1 lb 1% fat cottage cheese
1 lb light cream cheese, at room temperature
8 ounces yogurt cheese (see note)
1/4 teaspoon table salt
1 1/2 cups granulated sugar
1/2-1 teaspoon lemon zest
1 tablespoon vanilla extract
3 large eggs, at room temperature
vegetable oil cooking spray
1 lb fresh strawberries, hulled and cut lengthwise into 1/4- to 3/8-inch wedges
1/4 cup granulated sugar
1 pinch table salt
1/2 cup strawberry jam

Steps:

  • For the crust: Adjust an oven rack to the middle position and heat the oven to 325 degrees. Mix the graham cracker crumbs, melted butter, and sugar together in a medium bowl. Transfer the mixture to a 9-inch springform pan and press evenly into the pan bottom. Bake the crust until fragrant and beginning to brown, 10 to 15 minutes. Let cool on a wire rack while preparing the filling.
  • For the filling: Increase the oven temperature to 500 degrees. Line a medium bowl with a clean dish towel or several layers of paper towels. Spoon the cottage cheese into the bowl and let drain for 30 minutes.
  • Process the drained cottage cheese in a food processor until smooth and no visible lumps remain, about 1 minute, scraping down the work bowl once or twice. Add the cream cheese and yogurt cheese and process until smooth, 1 to 2 minutes, scraping down the work bowl once or twice. Add the salt, sugar, lemon zest, and vanilla and continue to process until smooth, about 1 minute, scraping down the work bowl once or twice. With the processor running, add the eggs, one at a time and process until smooth.
  • Being careful to not disturb the baked crust, spray the sides of the springform pan with vegetable oil spray. Set the springform pan on a rimmed baking sheet. Pour the filling into the cooled crust and bake 10 minutes. Without opening the oven door, reduce the oven temperature to 200 degrees and continue to bake until an instant-read thermometer inserted into the center of the cheesecake reads 150 degrees, 1 to 1 1/2 hours.
  • Transfer the cake to a wire rack, and run a paring knife around the edge of the cake. Let cool until barely warm, 2 1/2 to 3 hours, running a paring knife around the edge of the cake every hour or so. Wrap the pan tightly in plastic wrap, and refrigerate until cold, at least 3 hours.
  • To unmold the cheesecake, wrap a hot kitchen towel around the springform pan and let stand for 10 minutes. Remove the sides of the pan and blot any excess moisture from the top of the cheesecake with paper towels. Let the cheesecake stand at room temperature about 30 minutes, then cut into wedges.
  • For the Topping: Toss the berries, sugar, and salt in a medium bowl and let stand until the berries have released some juice and the sugar has dissolved, about 30 minutes, tossing occasionally to combine.
  • Process the jam in a food processor until smooth, about 8 seconds. Transfer the jam to a small saucepan and bring to a simmer over medium-high heat. Simmer, stirring frequently, until dark and no longer frothy, about 3 minutes. Stir in the lemon juice, then gently stir the warm jam into the strawberries. Cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12. To serve, spoon a portion of sauce over individual slices of cheesecake.

Nutrition Facts : Calories 405.8, Fat 15.5, SaturatedFat 8.8, Cholesterol 93.3, Sodium 450.8, Carbohydrate 56.3, Fiber 1.3, Sugar 45.4, Protein 11.1

LOW-FAT CHEESECAKE



Low-Fat Cheesecake image

"No one would ever guess this smooth, rich-tasting dessert is low in fat," assures field editor Vera Reid of Laramie, Wyoming. "Drizzled with cherry pie filling, it's a delicious lovely treat."

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 6

2 packages (8 ounces each) fat-free cream cheese, softened
2/3 cup plus 3 tablespoons sugar, divided
1-1/2 teaspoons vanilla extract, divided
3/4 cup egg substitute
1 cup fat-free sour cream
1 cup reduced-sugar cherry pie filling

Steps:

  • In a bowl, beat cream cheese, 2/3 cup sugar and 1/2 teaspoon vanilla until fluffy. Gradually add egg substitute; beat until smooth. Pour into a 9-in. pie plate that has been coated with cooking spray. Bake at 350° for 30-35 minutes or until puffy and light brown around the edges. Cool on a wire rack for 10 minutes. , Meanwhile, combine sour cream and remaining sugar and vanilla. Spread over cheesecake. Bake 15 minutes longer. Cool completely on a wire rack. Refrigerate. , Before serving, top each serving with 2 tablespoons cherry pie filling.

Nutrition Facts : Calories 211 calories, Fat 1g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 384mg sodium, Carbohydrate 37g carbohydrate (28g sugars, Fiber 0 fiber), Protein 13g protein.

TALL AND CREAMY CHEESECAKE



Tall and Creamy Cheesecake image

Not really a New York cheesecake - there's no lemon (although there could be) - this is an all-American cheesecake of the big, beautiful, lush and creamy variety, the kind that causes gasps of delight when you bring it to the table and sighs of satisfaction when you and your guests savor bite after bite. It's also a cheesecake you can customize. You can make the cake milder or tangier by using all heavy cream or all sour cream, or a combination of the two. You can add fruits or nuts, swirls of chocolate or drops of extract.

Provided by Emily Weinstein

Categories     dessert

Time 7h30m

Yield 16 servings

Number Of Ingredients 10

1 3/4 cups graham cracker crumbs
3 tablespoons sugar
Pinch of salt
1/2 stick (4 tablespoons) unsalted butter, melted
2 pounds (four 8-ounce boxes) cream cheese, at room temperature
1 1/3 cups sugar
1/2 teaspoon salt
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
1 1/3 cups sour cream or heavy cream, or a combination of the two

Steps:

  • To make the crust: Butter a 9-inch springform pan - choose one that has sides that are 2 3/4 inches high (if the sides are lower, you will have cheesecake batter left over) - and wrap the bottom of the pan in a double layer of aluminum foil.
  • Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. (I do this with my fingers.) Turn the ingredients into the springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides. Don't worry if the sides are not perfectly even or if the crumbs reach above or below the midway point on the sides. Put the pan in the freezer while you preheat the over. (The crust can be covered and frozen for up to 2 months.)
  • Center a rack in the over, preheat the oven to 350 degrees and place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the cheesecake.
  • Reduce the oven temperature to 325 degrees.
  • To make the cheesecake: Put a kettle of water on to boil.
  • Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until it is soft and creamy, about 4 minutes. With the mixer running, add the sugar and salt and continue to beat for another 4 minutes or so, until the cream cheese is light. Beat in the vanilla. Add the eggs, one by one, beating for 1 full minute after each addition - you want a well-aerated batter. Reduce the mixer speed to low and stir in the sour cream and/or heavy cream.
  • Put the foil-wrapped springform pan in a roasting pan that is large enough to hold the pan with some space around it.
  • Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter will reach the rim of the pan. (If you have a pan with lower sides and have leftover batter, you can bake the batter in a buttered ramekin or small soufflé mold.) Put the roasting pan in the oven and pour enough boiling water into the roaster to come halfway up the sides of the springform pan.
  • Bake the cheesecake for 1 hour 30 minutes, at which point the top will be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven's heat and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour.
  • After 1 hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster - be careful, there may be some hot water in the aluminum foil - and remove the foil. Let the cheesecake come to room temperature on a cooling rack.
  • When the cake is cool, cover the top lightly and refrigerate for at least 4 hours, although overnight is better.
  • At serving time, remove the sides of the springform pan - you can use a hairdryer to do this - and set the cake on a serving platter.

Nutrition Facts : @context http, Calories 378, UnsaturatedFat 10 grams, Carbohydrate 26 grams, Fat 29 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 16 grams, Sodium 276 milligrams, Sugar 22 grams, TransFat 0 grams

Tips:

  • Use a springform pan to ensure the cheesecake can be easily removed once baked.
  • Line the bottom of the pan with parchment paper to prevent the cheesecake from sticking.
  • Make sure the cream cheese is at room temperature before mixing it with the other ingredients. This will help to ensure a smooth and creamy cheesecake.
  • Use a food processor or blender to mix the cheesecake ingredients until they are smooth and well combined.
  • Bake the cheesecake in a preheated oven. This will help to ensure that the cheesecake bakes evenly.
  • Let the cheesecake cool completely before refrigerating it. This will help to prevent the cheesecake from cracking.
  • Serve the cheesecake with fresh fruit, berries, or whipped cream.

Conclusion:

This light and lower-fat New York cheesecake is a delicious and healthy alternative to traditional cheesecake. It is made with nonfat cream cheese, Greek yogurt, and skim milk, which reduces the fat and calories without sacrificing flavor. The cheesecake is also baked in a springform pan, which makes it easy to remove and slice. Whether you are looking for a healthier cheesecake option or simply a delicious dessert to enjoy, this light and lower-fat New York cheesecake is sure to please.

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