Light Cheesecake

A slice of cheesecake on a white plate with a bite missing topped with strawberries.

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This Light Cheesecake recipe has great classic flavor with far less fat and calories than traditional cheesecake. Ricotta cheese and Greek yogurt combine with cream cheese to create a slightly fluffier texture and add amazing flavor to this delicious dessert.

Prep Time20

Cook Time1 20

Cooling Time18

Total Time19 40

Course: Dessert

Cuisine: American

Diet: Low Calorie, Low Fat

Keyword: light cheesecake recipe

Servings:

Calories: 335kcal

Author: Valerie Brunmeier

Equipment

9-inch springform pan

Ingredients

For the Crust

1 ½ cup graham cracker crumbs from about 12 full sheets
¼ cup granulated sugar or sugar substitute equivalent to ¼ cup sugar
6 tablespoons butter melted

For the Light Cheesecake Filling

16 ounces ⅓ less fat cream cheese room temperature
15 ounces part-skim ricotta cheese see notes below
¾ cup nonfat plain Greek yogurt see notes below
1 cup granulated sugar or sugar substitute equivalent to 1 cup sugar
3 large eggs room temperature
1 teaspoon lemon zest
2 tablespoons lemon juice
1 tablespoon vanilla extract
3 tablespoons cornstarch
Fresh strawberries sliced

Instructions

Make the Graham Cracker Crust

With an oven rack set one position down from the center of the oven, preheat the oven to 350 degrees F. Coat the bottom and sides of a 9-inch springform pan with nonstick cooking spray. Place it on a sheet of heavy duty foil (about 18-inches square). Securely wrap the foil around the the bottom and up the sides of the pan. Repeat with another sheet of foil to double wrap the pan.
In a small bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter, mixing until well combined. Press the crumb mixture onto the bottom of the prepared pan and place the foil-wrapped pan on a baking sheet. Bake for 12 minutes, until lightly browned and fragrant. Cool on a wire rack while you prepare the filling.

Make the Cheesecake Filling

In a large bowl, beat the cream cheese, ricotta, yogurt, and sugar until smooth, scraping down the sides once or twice. Beat in the eggs, lemon zest, juice and vanilla. Finally, add the cornstarch and beat just until combined. Pour the mixture over the slightly cooled crust in the springform pan.
Place the foil-wrapped springform pan in a large pan (like a roasting pan) and add about 1-inch of hot water to the larger pan. Pour slowly and carefully to avoid splashing any water on the cheesecake or into the foil around the edges.

Bake the Cheesecake

Bake at 350 degrees F until the outer edges are golden and nearly set and the center is still a little jiggly (but not totally liquid), 80 to 90 minutes.

Cool and Refrigerate

Remove the cheesecake from the oven and transfer it to a wire rack to cool for 10 minutes.
Run a knife around the edges of the cheesecake to loosen it from the sides but don't remove them (this helps prevent cracking and makes it easier to remove sides after it cool). Allow the cheesecake to cool in the springform pan on the wire rack for 1 hour longer. Then, cover it with a sheet of plastic wrap, lightly pressing it on to the surface of the cheesecake to help prevent condensation. Refrigerate it in the springform pan overnight

Serve

When ready to serve, unhinge the clasp and remove the sides. If there is any condensation on the surface of the cheesecake, gently blot it dry with a paper towel. Serve as is, or remove the bottom by carefully sliding the cheesecake onto a tray (see notes below). Serve with strawberries.

Notes

Cream Cheese

Allow your cream cheese to sit out at room temperature for at least 45 minutes to 1 hour to soften before beginning. Cream cheese will not blend smoothly when chilled.

Graham Cracker Crumbs

Use your food processor to quickly and easily crush graham crackers to a fine consistency.

Variations

For a slightly richer result, try using whole milk ricotta or 2% plain Greek yogurt. The fat and calories will still be far lower than a traditional, full fat cheesecake.

Size

I've baked this cheesecake in both an 8-inch and 9-inch springform pan and either will work. If you use a smaller pan, the cheesecake will have a slightly thicker crust and higher profile. The cheesecake pictured in this post was baked in a 9-inch pan.

Removing the Cheesecake from the Pan

To help prevent cracks from forming as the cheesecake cools, be sure to run a sharp knife around the edges to help it release from the sides of the pan. Do not remove the sides until after the cheesecake has chilled and completely set.

To remove the cheesecake from the base of the springform pan, slide a long thin spatula between the cheesecake and base to loosen it, then use two spatulas on either side of the cheesecake to slide it on to a serving platter.

Nutrition