Mom’s Healthy (ish) Cheesecake Recipe

Healthier Cheesecake

My mom served this delicious cheesecake after this week’s Sunday dinner. She’d tried a new recipe she found on a blog for “the healthiest cheesecake ever”. It was delicious! Yesterday I posted this photo on the Life as a Field Trip Facebook page to see if there was any interest in her recipe. There was, so I started badgering my mom for the recipe. After three phone calls, she sent me the recipe in an email at 9:42 last night. Here’s what is now her sorta healthy cheesecake recipe.

“I can’t find the recipe…but it doesn’t matter because I changed so many of the ingredients it’s now MY recipe…and I doubt it’s the world’s healthiest cheesecake any more.  Oh, well.  🙂  “

Lower Fat Cheesecake

1 quart fat-free yogurt

3/4 cup finely crushed graham crackers

2 tablespoons butter, melted  (or oil)

8 oz. low-fat Neuchâtel cheese

1/2 cup sugar

1 tablespoon vanilla

3 eggs

slightly sweetened strawberries (optional)

Start 24 hours before you bake:

Line a kitchen sieve with 2 coffee filters (or several layers of cheese cloth).  Place the sieve over a bowl to catch drippings (Drippings can be discarded later.)  Pour the yogurt into the sieve.  Place bowl with sieve and yogurt in the fridge; allow the yogurt liquid to drain into the bowl for 24 hours.

Baking:

  • Pre-heat oven to 375 degrees
  • Mix the crushed graham crackers and butter.  Press into the bottom of lightly oiled 9″ pie plate.
  • Blend the remaining ingredients until smooth.
  • Pour into the pie plate.
  • Bake about 1 hour (until center of cheesecake slightly jiggles).

 

Cool cheesecake, then chill for 2 hours.

Optional: Top each serving with slightly sweetened strawberries.

3 Comments

Leave a Reply

Your email address will not be published.


*


This site uses Akismet to reduce spam. Learn how your comment data is processed.