The Best Low Fat Cheesecake
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Cook time: 
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Serves: 20
 
Ingredients
  • 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
Instructions
  1. Place a heat proof bowl filled with water on the bottom of the oven.
  2. Preheat oven to 400 °F (200 °C).
  3. In a large bowl, beat together cream cheese, sugar, sour cream, cornflour, egg yolks, lemon juice and lemon zest and mix until smooth.
  4. 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.
  5. Add ⅓ of the cheese mix to the egg whites and mix in.
  6. Add the remaining Cheese mix in, and gently fold in.
  7. Pour the mixture in to a greased 10'' (24 cm) ring pan.
  8. Bake for 15 min, remove from over and with a knife, release the cake edges from the ring.
  9. Put back in to the oven, reduce temperature to 280 °F (140 °C) and bake for 60 min, or till golden brown.
  10. Turn off the over, and let the cake cool in the closed over for 20 more min.
  11. For decoration, you can melt 3.5 oz (100 gr) of dark chocolate with 1 tbs of butter, and spread on the warm cake.
Nutrition Information
Serving size: 20 Calories: 109.5
Recipe by Neta Cooks at https://netacooks.com/the-best-low-fat-cheesecake/