In Israel you have 3 days of certain Jewish festivals every the year. One of those days is SHAVUOT. Now, I am not a big fan of orthodox religion, but I do consider myself a person of faith. The costumes of this holiday is eating lots and lots of dairy products and first fruits, and I don’t know many people that can’t relate to that.
Honestly, I love dairy products and all the things you can make with them. The thing is, unless you are a Paleo frick, you probably try to avoid rich, fat and delicious dairy products, most of the year.But tradition is tradition, and I was set to find a great Cheesecake recipe, that won’t ruin anyone’s (and let’s face it, mostly my) diet regime. So, being the resourceful dietitian that I am, I went and called my mom (the very devoted dieter) for a recipe. She was more than happy to help, the only thing is that she didn’t know of any slim recipe. I settled for an old classic, and very rich cheesecake recipe.But, as I mentioned before, I am very resourceful……. So, I swapped the very rich fat cream cheese with a lighter version, reduced the instant pudding and surprisingly enough got the most delicious and moist Cheesecake. You can’t really feel the difference, and you get to save tons of calories on each slice of cake. This is by far one of the most easiest cakes to make, and it goes great with coffee in the morning or as a sweet treat. If you slice a 10” cake into 20 slices, you get less than 110 calories per slice. Now, that is a treat you can have with no pangs of conscience.
You can save the cheesecake in the fridge, in a closed container for up to 4 days. Infact it’s even better if you serve it, after you cooled it in the fridge for a couple of hours.
- 5 separated eggs
- 26 oz (750 gr) PHILADELPHIA extra light (or any low fat cream cheese)
- 200 ml 9%fat sour cream
- ¾ cup sugar
- 5 tbs cornflour
- 1 tsp vanilla extract
- Lemon juice of ½ a lemon
- Lemon zest of a 1 lemon
- Place a heat proof bowl filled with water on the bottom of the oven.
- Preheat oven to 400 °F (200 °C).
- In a large bowl, beat together cream cheese, sugar, sour cream, cornflour, egg yolks, lemon juice and lemon zest and mix until smooth.
- Add the egg whites to a large bowl, with an hand mixer, mix till soft white peak is formed. Gradually add in the sugar and keep mixing until white and glossy.
- Add ⅓ of the cheese mix to the egg whites and mix in.
- Add the remaining Cheese mix in, and gently fold in.
- Pour the mixture in to a greased 10'' (24 cm) ring pan.
- Bake for 15 min, remove from over and with a knife, release the cake edges from the ring.
- Put back in to the oven, reduce temperature to 280 °F (140 °C) and bake for 60 min, or till golden brown.
- Turn off the over, and let the cake cool in the closed over for 20 more min.
- For decoration, you can melt 3.5 oz (100 gr) of dark chocolate with 1 tbs of butter, and spread on the warm cake.