🍰 Super Delicious Light Cheesecake
🕒 Total Time: 6 hours (includes cooling/chilling)
Prep: 20 min | Bake: 45–50 min | Chill: 4+ hours
Serves: 8–10
🧂 Ingredients:
For the Crust:
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1 cup graham cracker crumbs (or digestive biscuits)
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2 tbsp sugar
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3 tbsp unsalted butter, melted
For the Filling:
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16 oz (450g) reduced-fat cream cheese (Neufchâtel), softened
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1 cup nonfat or low-fat Greek yogurt (plain or vanilla)
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2/3 cup sugar
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1 tsp vanilla extract
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2 large eggs
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1 tbsp cornstarch or all-purpose flour (for structure)
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Optional: zest of 1 lemon for brightness
🔪 Instructions:
1. Make the Crust:
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Preheat oven to 325°F (160°C).
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Mix graham crumbs, sugar, and melted butter until combined.
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Press into the bottom of a 9-inch springform pan (lightly greased or lined).
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Bake for 8 minutes. Let cool while you prepare the filling.
2. Make the Filling:
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In a large bowl, beat cream cheese until smooth.
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Add Greek yogurt, sugar, vanilla, and lemon zest. Mix until combined.
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Add eggs one at a time, beating on low speed (don’t overmix).
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Mix in cornstarch or flour just until smooth.
3. Bake:
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Pour the filling over the crust. Tap pan gently to release air bubbles.
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Place the pan on a baking sheet. Bake for 45–50 minutes until center is set but still slightly jiggly.
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Turn off oven, crack the door, and let the cheesecake cool inside for 1 hour.
4. Chill:
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Refrigerate at least 4 hours or overnight before serving.
🍓 Optional Toppings:
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Fresh berries or berry compote
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Light whipped cream
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Lemon curd
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Dusting of powdered sugar
✅ Light Tips:
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Swap graham crust for almond flour + honey for a low-carb option.
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Use a stevia or monk fruit blend to reduce sugar further.
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Substitute 1/2 cup cottage cheese (blended smooth) for part of the cream cheese for extra protein.
Would you like a no-bake version, a mini cheesecake version, or a dairy-free twist? I can tailor it!