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:
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.
It looks delicious. I just may have to try it. Thanks for posting.
I didn’t have to do all the prep, but I can vouch for it’s tastiness!
I always love a dessert that’s low in calories!