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Low Point Cheesecake

Low Point Cheesecake

Charlotte
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Cooling in Oven 1 hour
Total Time 2 hours 25 minutes
Calories 120 kcal

Ingredients
  

For the Filling:

  • 16 oz low-fat cream cheese, softened to room temperature (450g)
  • 1 cup low-fat Greek yogurt (240g)
  • ½ cup granulated stevia or your preferred no-calorie sweetener (100g
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • Pinch of salt

For the Crust:

  • ½ cups graham cracker crumbs (180g)
  • 2 tbsp unsalted butter, melted (30g)

Instructions
 

Step 1: Prepare the Oven and Pan

  • Preheat your oven for 325°F (165°C).
  • Gently apply a thin layer of cooking spray or butter to a 9-inch springform pan.

Step 2: Make the Crust

  • In a mixing bowl, combine the melted butter with the graham cracker crumbs. Use a fork to combine until the crumbs are evenly moistened and resemble wet sand.
  • Pack the mixture tightly into the base of the springform pan, pressing it slightly up the sides to create a crust. Utilize the rear side of a spoon or the base of a glass to achieve a smooth layer.
  • Put the crust in the freezer while filling to help it set.

Step 3: Prepare the Cheesecake Filling

  • Whip the softened cream cheese with a mixer until it becomes smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
  • Incorporate the Greek yogurt, granulated stevia, eggs, vanilla extract, and a small amount of salt. Mix at low to medium speed until the ingredients are thoroughly combined and the batter is smooth. Avoid overmixing to prevent air bubbles in your cheesecake.
  • Step 4: Assemble and Bake
  • Take the crust from your freezer and pour the cheesecake filling evenly over the prepared crust. Smooth the top with a spatula for a level surface.
  • Place the springform pan onto a baking sheet to collect any spills.
  • Bake in the oven for 40-45 minutes until the edges are set and the center is slightly jiggly when gently shaken.

Step 5: Cool Gradually

  • Turn off the oven and leave your cheesecake inside with the door open for 1 hour. This gradual cooling helps prevent cracking.
  • Transfer your cheesecake to a wire rack and leave it to cool completely at room temperature.

Step 6: Chill and Serve

  • Cover your cheesecake with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to develop and the texture to firm up.
  • Slice into 12 equal portions and serve chilled.

Nutrition

Calories: 120kcal
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