Low-calorie cheesecake with vanilla
4 servings
60 minutes
Low-calorie vanilla cheesecake is a light and delicate dessert inspired by traditional American cheesecake but adapted for those watching their diet. Instead of a buttery crust, it uses a base made from whole grain crackers with honey, making it healthier. The creamy filling combines cream cheese and low-fat cottage cheese, creating an airy texture with light vanilla notes. This cheesecake has a soft, slightly sweet flavor with a pleasant tang if you add a drop of lemon juice. Thanks to the use of sugar substitute, it remains low-calorie, and baking at low temperature ensures the perfect consistency. It works well as a morning dessert with coffee or as a light treat after dinner.
1
For the base. Crumble the crackers, add honey, and mix. If it's too dry, add a little water. Spread evenly on the bottom of the mold (preferably silicone).
- Whole grain crispbread: 5 piece
- Honey: 2 teaspoons
2
Filling. Mix cottage cheese with cheese and egg. Add sweetener (crushed or dissolved) and vanilla to taste. Stir until smooth. If you like unsweetened classics, add a drop of lemon juice.
- Fat-free curd cheese: 200 g
- Cream cheese: 175 g
- Chicken egg: 1 piece
- Sugar substitute: to taste
- Vanilla: to taste
3
Pour over the bread. Bake for about an hour at low temperature, checking readiness with a toothpick (if undercooked, it won't hold its shape). Cover with foil to prevent browning.
- Whole grain crispbread: 5 piece
