Cheesecake is a favourite of ours but is a bit heavy on the calories, so after months of testing we came up with our own low fat version of cheesecake. It tastes just as rich and creamy as the traditional cheesecakes we all know and love, but this low fat cheesecake has about half the fat content.
Chris’ low fat lemon cheesecake recipe
Cheesecake Biscuit Base
The biscuit base is the first hurdle. This is usually made from digestive biscuits (lots of fat there) and butter. Obviously we had to do somethiong about that and after some trial and error we settled on a mix of low fat digestives and toasted oats bound with a little sunflower oil.
For the cheesecake itself
2 egg whites whipped to stiff peaks
1 small tub of very low fat cottage cheese (drained)
1 teaspoonful of icing sugar
3 tsp. lemon juice with grated zest
These ingredients (except the egg whites) were blended together until very smooth. Then we folded in the beaten egg whites carefully with a wooden spoon.
This mix was poured on top of the biscuit base and baked for 35 minutes.
This was easy. Instead of a jam topping, soft fruits can be sliced (e.g. peaches) or pulped (raspberries) and placed straight on top of the cheesecake. With some fruits (e.g. apple) a little steaming can add moisture and a sprinkle of spices such as cinnamon and nutmeg can really enhance the flavour.
This recipe showed us that cheesecake does not have to be an unhealthy desert.