Incredible Cheesecake (Healthy (Ish) Version Too) Recipe

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Incredible Cheesecake (Healthy (Ish) Version Too)
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Ingredients
9
Count
Nutrition
635
Calories
Total time
47
Minutes
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Ingredients:

  • 1 1/2 tbsp honey
  • 1 1/2 tbsp melted butter
  • 4 (8 oz) packages light cream cheese
  • 1/3 cup fat free greek yogurt (drained for several hours in a coffee filter, or in paper towel covering a strainer)
  • 1 1/4 cups sugar
  • 1 tbsp vanilla
  • 1 small lemon , finely zested

Directions:

  1. Crust: Process ingredients in food processor until smooth.
  2. Remove the bottom of a 9 inch spring form pan. Line it with a large piece of tin foil, folding the edges under so that they do not interfere. Replace the bottom of the spring form pan into the hoop and lock into place.
  3. Carefully uncurl the tin foil from the bottom and bring it up around the edges of ring, crumpling at the top to create a water tight seal.
  4. Spray the tinfoil-lined pan with cooking spray, and dust with sugar. This will prevent the cheesecake from sticking.
  5. Press crust into the tinfoil-lined greased pan and bake at 350 for 8-10 minutes or until edges feel firm and dry.
  6. Set aside until cool.
  7. Cheesecake: Pre-heat oven to 500 degrees.
  8. Set oven to middle rack and slide into it a large roasting pan. Fill the bottom of the pan with boiling water and allow to heat with the oven to create a little steam.
  9. Boil additional water.
  10. Evenly distribute the cream cheese in the food processor and process. Slowly add sugar and process until smooth.
  11. Add eggs one at a time, scrapping down the sides between each addition if necessary.
  12. Hand mix in the strained greek yogurt, vanilla, and lemon zest, then pulse until combined.
  13. Pour the batter into the cooled prepared crust, and shake and tap the pan to get out any air bubbles.
  14. Place into the middle of the roasting pan and add enough additional boiling water to come up a little more than half way up the sides. Bake at 500 degrees for 12 minutes.
  15. Open the oven door and reduce the temperature to 200 degrees. Keep the oven door open for a few minutes until it cools slightly.
  16. Close the oven door and bake without opening for 1 hour.
  17. The cheesecake will look done at this point and be jiggly in the center. To prevent cracks, run a thin knife between the edge of the cheesecake and the pan. Close the door and bake for another hour to 75 minutes or until the whole cheesecake moves in a slightly rubbery way when gently shaken.
  18. Bring the temperature up to 350 and bake until the top is golden and puffed (didn't actually happen for me, I just did it for a few minutes).
  19. Remove to a wire rack and cool, tearing away the tinfoil to allow heat to escape.
  20. Chill in the refrigerator over night. DO NOT be tempted to cut into it right away.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 635.13 Kcal (2659 kJ)
Calories from fat 218.41 Kcal
% Daily Value*
Total Fat 24.27g 37%
Cholesterol 206.92mg 69%
Sodium 476.01mg 20%
Potassium 130.79mg 3%
Total Carbs 92.34g 31%
Sugars 59.17g 237%
Dietary Fiber 2.65g 11%
Protein 12.61g 25%
Vitamin C 7.9mg 13%
Vitamin A 0.1mg 5%
Iron 2.5mg 14%
Calcium 101.8mg 10%
Amount Per 100 g
Calories 271.13 Kcal (1135 kJ)
Calories from fat 93.23 Kcal
% Daily Value*
Total Fat 10.36g 37%
Cholesterol 88.33mg 69%
Sodium 203.2mg 20%
Potassium 55.83mg 3%
Total Carbs 39.42g 31%
Sugars 25.26g 237%
Dietary Fiber 1.13g 11%
Protein 5.38g 25%
Vitamin C 3.4mg 13%
Vitamin A 0.1mg 5%
Iron 1.1mg 14%
Calcium 43.5mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.2
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sugar

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