Low-Fat Cheesecake - 160kcal/9g protein (corrected)
Servings: 6-8 - approx 160 kcal / 9g protein per serving
CRUST
3/4 cup graham crackers crumbs
3 tbsp unsalted butter, melted
FILLING
8 oz low-fat cream cheese, at room temperature
1 cup low-fat Greek yogurt
1 egg at room temperature
1/3 cup granulated white sugar
1/2 tbsp vanilla extract
1/4 tsp salt
TOPPING
1 cup fresh mixed berries
Preheat the oven to 350 F. Grease a 7-inch springform with butter and cover the base with parchment paper; keep aside.
In a medium bowl combine the gram cracker crumbs and melted butter; mix it until well combined.
Transfer the crumbs to the prepared pan, press it evenly into the bottom, and keep it aside.
Place the cream cheese, yogurt, and granulated sugar in a bowl. With the help of a hand mixer or stand mixer beat the mixture until smooth and creamy.
Add the egg, salt, and vanilla extract and beat on medium speed until well combined. Don’t overmix. Pour the cheesecake filling on top of the crust.
Bake the cheesecake for 40 minutes. Once done keep the oven door open for 30 minutes and then transfer the cheesecake to a wire rack.
Remove the cheesecake from the springform pan and refrigerate for at least 3 hours.
Add the fresh berries on top of the cheesecake.
Slice the cheesecake into 6- 8 equal slices and serve.
