Extra Light and Smooth Cheesecake

Elky Friedman Recipe By
  • Cooking and Prep: 2 h 50 m
  • Serves: 8
  • Contains:

You’re bound to see loads of cheesecake recipes out there at this time of year…or maybe you have a favorite that you’ve been making year after year! But if you want to try a really delicious one that has half the fat and calories of most cheesecakes, this is it.

My friend Rivka B. gave me a taste of hers last year and I loved it immediately. The smooth texture, lightness, and full flavor are a great combination. Thank you, Vicky S., for sharing the recipe

Ingredients (9)



Start Cooking

For the Cheesecake

  1. Preheat oven to 350°F. Spray a 9-inch disposable or springform round pan with nonstick cooking spray.

  2. In the bowl of your food processor, blend graham crackers until finely ground and press into the pan.

  3. In the food processor (or in your blender), blend cottage cheese and sugar for a few minutes, until very smooth. Add eggs, vanilla, cornstarch, and Greek yogurt, and blend again until well combined. Pour over graham cracker crumbs.

  4. Bake for 38 minutes. Turn off oven. Leave cheesecake in oven for approximately 2 hours to set.


If you use a 9-inch springform pan, I highly recommend doubling the cheese mixture for added height.


If you are watching your sugar intake, I tried this recipe with 1/3 cup sugar substitute (such as Truvia, Stevia, Xylitol, or Splenda) and it was perfectly fine for those accustomed to eating low-sugar treats. The half cup of sugar is still considerably less than in most other cheesecakes.

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