Healthy Cheesecake!

Healthy Cheesecake

Hi baking fans!

 As from today, I will be creating and testing low fat desserts because a sweet tooth and a trim body are not irreconcilable! By trying to be healthy, some people unfortunately skip dessert to avoid ruining their diet... But those days are over! Let's start by this reduced fat cheesecake. It might not be the best cheesecake in the world but it helps to satisfy cravings!



Ingredients:

  • 1/2 pack crushed Digestive Biscuits
  • 1/2 cup melted trans-fat free margarine
  • 3 packages of reduced fat Philadelphia Cream Cheese
  • 1 cup sugar
  • 1 tablespoon Cornstarch
  • 500g fat-free Sour Cream
  • 2 tablespoon vanilla essence
  • 2 large eggs
  • 2 large egg whites
Method:

  1. Preheat oven to 325 F Degrees. In a cheesecake pan, stir in the biscuit crumbs with the butter until moistened and firmly press mixture onto the bottom of the pan. Bake for 7 minutes until golden. 
  2. Meanwhile, in a large bowl, with mixer on medium speed, beat cream cheese until smooth. Combine sugar and cornstarch. Slowly, beat sugar mixture into cream cheese. On low speed, beat in sour cream and vanilla. Add eggs, and egg whites, one at a time, until blended.
  3. Pour batter over crust in pan. Bake cheesecake for one hour. Edge will be set, but centre will still jiggle. Turn oven off, let cheesecake remain in oven for one hour. 
  4. Transfer to rack, run a knife around the edge of cheesecake to prevent cracking during cooling. Cool in pan, about 2 hours. Cover and refrigerate 4 hours or overnight. 
  5. Remove side of pan to serve and decorate as needed.

     Cheers!
    Diana 

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