This healthy cheesecake is made from a mixture of low fat cream cheese and low fat cream cheese low fat sour cream. But, despite this, the dessert is obtained very velvety and creamy, so it’s hard to guess that he almost dietary. Pressed Cheesecake Base crushed crackers with butter laid cheese mass, and dessert is baked in the oven in a water bath. After bake it overnight in the refrigerator. Then cover with any toppings and enjoy its gentle vanilla taste with subtle citrus notes. Nutrition value of one serving: (total 14) Calories 229, total fat 11 g., saturated fat g., proteins 11 g., Carbohydrates 24 g., Fiber g., Cholesterol mg., Sodium mg., сахар г. 
Time: 2 час. 10 min. Difficulty: easy Servings: 14 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 9 pcs. whole graham crackers with cinnamon, broken in half
- 2 tbsp. l (30 gr.) Melted butter
- 2 packs of 220 gr. cream cheese neuchatel with low fat softened
- 2 to 220 gr. skim cream cheese, softened
- 1.5 tbsp. Sahara
- 1 tbsp. low fat sour cream
- 2 large eggs of category CO + 3 egg whites
- 2 tbsp. l flour
- 1 tsp vanilla extract
- 1 tsp finely grated lemon peel
- Various toppings
Recipes with similar ingredients: crackers, butter, cheese curd cheese, carrier cheese, sugar, sour cream, eggs, premium flour, vanilla extract, lemon
Recipe preparation:
- Preheat the oven to 175 ° C. Grind crackers in the kitchen harvester until crumbs are received. Add 1-2 tbsp. l water and creamy butter; mix to moisten the crumb. Wrap the detachable form with a diameter of 22 cm. foil so that water does not leak inside. Sprinkle the inner surface of the mold with a cooking spray, lay out crushed crackers to the bottom and press. Bake for about 8 minutes. Then cool for 10 minutes.
- Meanwhile, beat with a mixer at a moderately high speed. type of cheese and sugar until smooth, 5 minutes, then on stir in sour cream at low speed. Whisk 3 eggs in a bowl. protein, then add them to the cheese mixture along with 2 whole eggs, flour, vanilla and lemon zest. Whisk at medium speed until getting lush mass for about 3 minutes. Put the mixture on the cake.
- Put the cheesecake in the pan into the pan and add enough warm water so that it reaches a quarter of the height of the walls of the form. Bake until the cheesecake freezes but still trembles in downtown, approximately 1 hour 10 minutes. Turn off the oven and leave Cheesecake inside without opening the door for 20 minutes.
- Remove the mold from the water bath and place it on the wire rack. Take a knife around the cheesecake, then cool completely. Refrigerate for at least 8 hours. Decorate cheesecake with any toppings.
