Cheesecakes Cheesecake, Light

Lightest Cheesecake Ever

Cheesecakes always seem like a lighter dessert but really often, they aren’t. This one surely is the lightest you’ll ever taste!   Jump to Recipe

Lightest Cheesecake

Indeed, cheesecake momentarily makes us forget that it is more dangerous than it looks like under its beautiful looks, textures and tastes. With its general biscuit+butter base and loads of cream cheese (and when not ‘light’) to create a nice and enjoyable high slice, cheesecakes are really tricky. Even if you think it’s the ‘lightest’ choice or at least the better choice, don’t be mistaken…

But please don’t misunderstand me: I LOVE cheesecakes. In fact, it was one of the first ‘cake’ that I solemnly declared: ‘My Favorite’. (Then they were Carrot cake and ‘Moka’, but cheesecake was my First!). BUT, by making loads of it and calculating calories I had to admit it wasn’t the best dessert of all to cut off the calories of the day. So, I made some ‘light’ versions if we want to call them so: ‘lighter’ would may be be more accurate if you keep in mind it became not only lighter but really light and still full of flavor and tasty.

Lightest cheesecake

Its Base:

Biscuits+butter are not the better start for a light cheesecake. So instead of this well-known combinaison I chose ti make a shortcrust pastry that only requires three ingredients (one more but with less calories, win-win 🙂 ) and that holds perfectly when you slice it. It requires a partial blind bake but just as a regular biscuit base. You’ll only need beans or weighs.

Its Filling:

While I already did cheesecakes with light cream cheese, I made up this one with an even lighter ingredient and really similar to cream cheese: yogurt. And I didn’t even have to go with a light version: already was ‘better’ (it’s relative of course) than light cream cheese. I just add it one egg and my Daddy’s homemade jam for sweetness: no sugar except for the one in the jam! And as my Dad doesn’t like too much sweetness, well, jam’s not too sweet. This creates a really tasty but still light cheesecake. And no it’s not a strawberry cheesecake, as I am not a big fan, but cherry cheesecake 🙂

Lightest cheesecake

Maybe when you’ve seen the first photos you found it doesn’t seem really ‘sky-high’ or anything for a cheesecake, but as you can see on the photo above, it is at a quite good height and everyone can have a really pretty slice! And the crust is even higher than the filling. And let’s say it, a high crust is what I want but with a biscuit base…you already know what this means. Let’s say you could eat half of this cheesecake by yourself and still not have the calories of a regular one. Yes, yes, promise…

Lightest Cheesecake Ever

A shortcrust and a light filling flavored with jam: you can bite into more than one slice!
Course Dessert
Keyword Cheesecake
Prep Time 12 minutes
Cook Time 47 minutes
Chilling time 30 minutes
Total Time 59 minutes
Servings 6
Calories 205 kcal
Author Bites Of Baking

Ingredients

For the crust

  • 125 g flour 1 cup
  • 30 g granulated sugar 2 tbsp + 1 tsp
  • 50 g unsalted butter, room temperature 3 tbsp + 1 tsp
  • 1/2 egg

For the filling

  • 300 g yogurt -the thick kind- 10 ounces
  • 1 egg
  • 50 g cherry -or any kind- jam 1.7 ounces

Instructions

  1. Preheat the oven at 325°F (180°C) and slightly grease a 7" springform pan with butter on cooking spray.
  2. In a medium bowl, mix together the flour and granulated sugar.
  3. Add the butter and mix until a dough forms. Use directly your hands for a better results and have extra-flour ready next to you in case you need to prevent sticky fingers.
  4. Optional: Place in the fridge for 30 minutes.
  5. Roll out the dough in an even circle and place in the pan. See Notes for Help in this step.
  6. Place a parchment paper the size of the bottom of the crust and put the beans / weighs on it. Bake for approximately 10-12 minutes.
  7. Let it slightly cool as you make the filling in two minutes top.
  8. Whisk the yogurt to light it and than add the egg. Whisk again.
  9. Add the jam and whisk until you have a smooth batter.
  10. Remove the weighs and the parchment paper from the crust.
  11. Pour the batter on the crust and bake for 35 minutes; center still be a little jiggly.
  12. Oven off, door opened, let it cool in it for 10 minutes and then remove it from the oven.
  13. Let it cool completely before slicing.

Recipe Notes

Rolling the dough in a circle can be difficult. Make sure you start from the 'center' of your dough every time you roll. Don't roll twice in the same spot of the crust or you will end with an uneven crust and possibly thinner sides.

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