The Perfect Cheesecake

"I love cheesecake, so I've experimented with lots of low-fat recipes. And my wife, Edna, has graciously become my chief tester. When she tried this experimentation, she said, 'Don't you dare change it.' I didn't." --CL Reader

Yield: 12 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 263
  • Calories from fat: 32%
  • Fat: 9.4g
  • Saturated fat: 5.7g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 12.7g
  • Carbohydrate: 30g
  • Fiber: 0.1g
  • Cholesterol: 29mg
  • Iron: 0.8mg
  • Sodium: 264mg
  • Calcium: 224mg


  • 1/2 cup graham cracker crumbs (about 6 cookie squares)
  • Cooking spray
  • 1 (32-ounce) carton plain fat-free yogurt
  • 1/3 cup all-purpose flour
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon grated lemon rind
  • 1/3 cup fat-free sour cream
  • 2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
  • 1 (8-ounce) carton egg substitute


  1. Firmly press crumbs into the bottom and up the sides of a 9-inch springform pan coated with cooking spray.
  2. Place a colander in a 2-quart glass measure or a medium bowl. Line the colander with four layers of cheesecloth, allowing cheesecloth to extend over outside edges of the bowl. Spoon yogurt into the colander. Cover loosely with plastic wrap, and refrigerate 12 hours. Spoon yogurt cheese into a bowl, and discard the liquid.
  3. Preheat oven to 350°.
  4. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine drained yogurt, flour, and the next 5 ingredients (flour through cream cheese) in a large bowl; beat at medium speed of a mixer until blended. Slowly add egg substitute, and beat until combined. Pour cheese mixture into prepared crust. Place in a large shallow baking pan, and add hot water to pan to a depth of 1 inch. Bake at 350° for 1 hour and 10 minutes. Remove sides from pan, and cool to room temperature. Cover and chill at least 8 hours.
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