fbpx

Recipe by Elky Friedman

Extra Light and Smooth Cheesecake

add or remove this to/from your favorites
Dairy Dairy
Easy Easy
8 Servings
Allergens
2 Hours, 50 Minutes
Diets

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.

For more delicious cheesecakes like this one, see our post The Ultimate Cheesecake Roundup.

Ingredients

Cake

  • 1 sleeve low-fat graham crackers

  • 1 (16-oz.) container low-fat cottage cheese

  • 1/2 cup sugar (see note)

  • 2 eggs

  • 2 teaspoons Heaven & Earth Lemon Juice

Garnish

  • shavings of bittersweet chocolate, such as deeBest premium chocolate in caramel flavor

Directions

For the Cheesecake

1.

Preheat oven to 350 degrees Fahrenheit. 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.

Tips:

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

Please log in to rate

Reviews

Subscribe
Notify of
15 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Baila
Baila
1 year ago

do I have to use a blender? will it work to mix with a fork?

Question
Mark your comment as a question
Raquel
Raquel
Reply to  Baila
1 year ago

I would recommend using some type of blender to get the batter super smooth, you don’t want it to get lumpy.

lisa ehrlich
lisa ehrlich
3 years ago

cheesecake recipe question do i leave the cake in the oven for 2 hours with the oven door closed?

Question
Mark your comment as a question
Raquel
Raquel
Reply to  lisa ehrlich
3 years ago

Yes, leave the oven door closed.

sarah
sarah
3 years ago

Greek Yogart What can I use in Israel instead of Greek Yogart?

Question
Mark your comment as a question
Raquel
Raquel
Reply to  sarah
3 years ago

You could use gevina levana instead.

Leah Goldman
Leah Goldman
4 years ago

recipe so if we use a 9 inch springform use 2- 16 oz cottage cheese and 2 – 5.5 yogurts but leave all the other ingredients the same?

Question
Mark your comment as a question
Raquel
Raquel
Reply to  Leah Goldman
4 years ago

Hi! She says to double the cheese mixture, that also includes doubling everything in this step:
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.

ma
ma
1 year ago

use flavored yogurt like lotus… delicious and free.

Sury Biener
Sury Biener
2 years ago

This is an amazing recipe that didn’t make me feel deprived! So smooth and so light! Delicious with no guilt 🙂

Tzipporah Abrahamson
Tzipporah Abrahamson
2 years ago

This recipe looks great can I make it ahead and freeze it?

Raquel
Raquel
Reply to  Tzipporah Abrahamson
2 years ago

yes!

Tziporah Brieger
Tziporah Brieger
3 years ago

DELICIOUS! my blender was having a hard time blending it so I used a hand blender (didnt like the texture of the crust)

Rochel
Rochel
2024 years ago

Incredible! This cheesecake can easily compete with its cream-cheese-loaded competitors! It is creamy, rich and truly delicious despite its lower calorie ingredients. Plus it was really easy – I used a store-bought graham crust and prepared the filling with a stick blender in one bowl. I will definitely be making this many times. Thank you!

Raquel
Raquel
Reply to  Rochel
4 years ago

We are so happy to hear that you enjoyed this recipe!