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Light Cheesecake

Cooking Method
Courses ,
Difficulty Beginner
Time
Cook Time: 60 mins Total Time: 1 hr
Cooking Temp 302  °F
Servings 6
Best Season Suitable throughout the year
Description

Light Cheesecake is a delightful dessert that offers all the creamy, rich flavor of traditional cheesecake but with a lighter texture and fewer calories. This cheesecake is perfect for those who want to enjoy a delicious dessert without the guilt.

The crust for a light cheesecake is typically made from crushed graham crackers or digestive biscuits mixed with a small amount of butter and sugar. This mixture is pressed into the bottom of a springform pan to form a firm base. The filling is made from a combination of light cream cheese, Greek yogurt or cottage cheese, sugar, and eggs. This mixture is whipped until smooth and creamy, then poured over the crust.

The cheesecake is baked until set, then allowed to cool and chill in the refrigerator. The result is a cheesecake that is light and airy, with a smooth, creamy texture and a slightly tangy flavor from the yogurt or cottage cheese. It can be topped with fresh fruit, a berry compote, or a light dusting of powdered sugar.

Light Cheesecake is a versatile dessert that can be adapted to various flavors and toppings. It is perfect for serving at parties, family gatherings, or as a treat after a meal. Its balance of rich flavor and light texture makes it a delightful and satisfying dessert.

Ingredients
  • 200 g softened cream cheese
  • 6 eggs
  • 100 g milk
  • 60 g unsalted butter (melted)
  • 60 g cake flour
  • 100 g granulated sugar
  • 6 g lemon juice
  • 6 g vanilla extract
Instructions
  1. Separate the eggs. Keep the egg white bowl cool in the fridge. Soften the cream cheese and melt the unsalted butter.

  2. In a clean bowl, put in softened cream cheese, press and stir until smooth. Add in 6 egg yolks, mix until well combined. Add in milk and melted unsalted butter and mix well.
  3. Sift in the cake flour and mix until well combined. Sift the batter at least once. Set aside.
  4. Preheat the oven to 302℉(150℃). Line the 8-inch round cake pan with parchment paper. If the cake pan has a removable bottom, wrap it with tinfoil.
  5. Take the egg white bowl out of the fridge; add in lemon juice, vanilla extract and granulated sugar, and use a hand mixer to beat until it forms very soft peaks.
  6. Pour all the batter into the whipped egg white; gently fold the whipped egg white in until just combined. Pour the mixture into the cake pan. Grab a deep baking tray, pour in hot water (around 1 cm in depth), and place the round cake pan in it, send into the oven to bake for 1 hour.
  7. Take the cake out of the oven, let it cool down on the cooling rack and set in the fridge to cool overnight. Take the cake out of the cake pan, slice and serve.
Note

By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

Keywords: light cheesecake, cheesecake,