Low-Fat Cheesecake Recipe

 This Low-Fat Cheesecake brings all the creamy, luscious texture of classic cheesecake with a fraction of the fat. Using lighter cream cheese, Greek yogurt, and a touch of lemon zest, it delivers smooth flavor and rich satisfaction without the guilt. Perfect for dessert lovers who want something sweet yet wholesome.

Cooking Time: 1 hour 10 minutes
Servings: 10

Ingredients:
1 ½ cups low-fat graham cracker crumbs
3 tablespoons light butter, melted
2 (8-ounce) packages light cream cheese, softened
1 cup nonfat Greek yogurt
¾ cup granulated sugar
1 tablespoon all-purpose flour
2 teaspoons vanilla extract
2 large eggs
1 teaspoon lemon zest
1 tablespoon fresh lemon juice

Optional Topping:
Fresh berries or fruit compote

Instructions:

1. Prepare the Crust:
   Preheat your oven to 325°F (165°C). In a medium bowl, combine graham cracker crumbs with melted butter. Mix until moistened, then press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 8 minutes, then cool slightly.

2. Make the Cheesecake Filling:
   In a large mixing bowl, beat the light cream cheese with sugar until smooth. Add the Greek yogurt, flour, vanilla extract, lemon zest, and juice, mixing until creamy and well combined.

3. Add Eggs:
   Beat in the eggs one at a time, on low speed, just until incorporated. Avoid overmixing to keep the texture light.

4. Bake:
   Pour the filling over the cooled crust. Place the pan on a baking sheet and bake for 50–55 minutes, until the center is almost set but slightly jiggly in the middle.

5. Cool Slowly:
   Turn off the oven and crack the door open. Let the cheesecake sit inside for 1 hour to prevent cracking. Then remove and cool completely at room temperature.

6. Chill and Serve:
   Refrigerate for at least 4 hours or overnight. When ready to serve, top with fresh berries or a spoonful of fruit compote.

Nutrition (per slice):
Calories: 210
Protein: 9g
Fat: 8g
Carbohydrates: 23g
Sugar: 15g
Fiber: 0.5g

Tips:
• For an extra smooth texture, bring all ingredients to room temperature before mixing.
• If you want a thicker crust, double the crumb mixture.
• Add a touch of cinnamon or nutmeg to the crust for added flavor.
• To cut clean slices, dip a sharp knife in warm water and wipe between cuts.

This Low-Fat Cheesecake is light, creamy, and satisfying—a guilt-free dessert that tastes indulgent without being heavy.