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Low-Fat Cheesecake Recipe

Low-Fat Cheesecake

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Average Rating:

Total Reviews: 32

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  • on April 06, 2013

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    DO NOT follow the instructions to put the pan inside a roaster of water. Even though you may wrap it in foil it will leak, then it will ruin your recipe and your day. Just put a pan of water in the bottom of the oven (like my intuition told me to.

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  • on April 05, 2013

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    I love cheesecake. I think cheese is the best dessert in the world.

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  • on January 07, 2013

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    Yes,it is fabulously delicious!!!

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  • on October 19, 2012

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    Everyone loved this recipe! I switched out 2 low-fat pkgs of cream cheese for the neufchatel, then doubled the low-fat graham crackers so I could make cupcakes. I topped with simple homemade fruit syrups and they turned out great!

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  • on September 08, 2012

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    Despite the fact how nice this cheesecake is. It is totally not 'low-fat' I halved the recipe as I didn't have enough cheese, and it was only enough for 8 slices. If it serves 14, then it must just be a slither of cheesecake which I could probably glup in one go. So amazing cheesecake, but most definitely not low fat. Come on people cheesecake can't be healthy- just a guilty pleasure :D x

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  • on August 26, 2012

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    This was my first cheesecake and it was really good. I did make a few changes after reading the other reviews. I substituted the sour cream for greek yougurt and the store I was at didn't have fat free cream cheese, so I bought 1/3 less fat cream cheese and used three of those and one regular fat cream cheese. I am sure that mine would no longer be considered "low fat", but the change did cut out some fat and some calories. I was very surprised that it turned out so well and you wouldn't know it wasn't a full fat product. It was fun to make, and I am going to make the same substitutions in the future for other recipes. My crust was a little mushy, and I might omit it the next time because I really couldn't taste it.

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  • on July 04, 2012

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    Yummy recipe. To prevent the top from cracking, put a pan with some water in it under the cheesecake on a separate rack. It keeps enough moisture in the oven to keep it from happening. And just as some others have mentioned, cook until it is almost set. When the center is still a little loose, take it out. It will continue to set up as it cools and will be super creamy. If you want to reduce the fat even more, you can substitute some of the cream cheese with ricotta and vanilla greek yogurt. The yogurt gives you more protein and cuts the fat significantly while still maintaining a creamy texture, just not as rich or heavy, which is perfect for hot summer days. I just substitute the same amount of one thing for the other. And I personally prefer vanilla wafer crust and orange zest gives it a nice fresh flavor as well.

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  • on June 17, 2012

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    Comes out perfect every time! Just make sure to watch your oven. Depending on the season and elevation where you live, it may need less time. Don't fret if it gets cracks on the top, just call it "home made".

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  • on June 01, 2012

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    My teenaged boys do not eat low fat and they didn't even guess that this was low fat! What's more, after I told them, they still wanted another piece: I made it exactly as the recipe indicated and it turned out perfectly in the longer time listed.

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  • on March 21, 2012

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    It was good but the cheese was very strong and I couldn't taste the lemon zest and the cheese cream I could go a little less and sour cream I but a tad more. The more drizzle the sweeter and better it is. If you want to make your filling creamy and whip the cheese and sour cream to whip on your blender.

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