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Lower Fat Cheesecake


This cake can be made in a 9- x 13-inch pan but is nicely presented in a springform pan. Do not fill more than half an inch from the top. Anything leftover batter can be baked in a separate small pan for immediate snacking.

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


Prepare the Crust


Melt better over heat in a small pan. Add the remaining ingredients in the order they appear, beating with a whisk after each addition.


The batter will be thick, pour about 1/2 of the batter onto the bottom of a 10” greased spring form pan, reserve second half for marbling your cake. Bake for 20 minutes.


Remove and cool.

Prepare the Cake


In a bowl of an electric mixer fitted with the beater attachment, make a snow out of the three egg whites with 1/4 cup sugar, beat until stiff.


In a large bowl, place cottage cheese, yogurt, lemon juices, yolks, remaining sugar, vanilla sugar and flour. Mix well.


Fold snow gently pour over baked chocolate cakes.


Spoon in remaining chocolate batter in small clumps swirl in gently with a fork – don’t mix too much. There are supposed to be small chunks of chocolate.


Bake for 45-55 minutes at 350 degrees Fahrenheit, or until the center is firm when you shake the pan.


Let cool for about five to six hours before you eat. Refrigerate up to two to three days.


This also works great in a 9 x 13 pan, pour 1/2 the chocolate batter into the bottom and the other half for the marbelizing effect.