Extra Light and Smooth Cheesecake

Elky Friedman Elky Friedman
5.0 (7 reviews)

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.

2h 50m 8
Easy Low Fat Vegetarian Pescatarian Dairy

Contains: Gluten, Dairy, Wheat, Egg

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.

Variations:

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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What Cooks Are Saying

5.0 out of 5

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10 Comments

Rachel Frankel •

Can I freeze the cake after baking it?

Raquel Malul Kosher.com Team •
Reply to Rachel Frankel

Sure!

ma •

use flavored yogurt like lotus... delicious and free.

Baila •

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

Raquel Malul Kosher.com Team •
Reply to Baila

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

Sury Biener •

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

Tzipporah Abrahamson •

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

Raquel Malul Kosher.com Team •
Reply to Tzipporah Abrahamson

yes!