Cheesecake

cheesecake sized

Prep Time: 30 minutes

Cooking Time: 90 minutes

Level of Difficulty: Medium

Ingredients

Crust

  • 1/2 cup walnuts, lightly toasted
  • 1 cup graham cracker crumbs
  • 1 large egg white
  • 1 tablespoon butter, melted
  • 1 tablespoon canola oil
  • Pinch of salt

Filling

  • 1 cup sugar
  • 2 (8-ounce) packages block-style 1/3-less-fat cream cheese, softened
  • 1/2 cup (4 ounces) block-style fat-free cream cheese, softened
  • 1 cup plain fat-free Greek yogurt 
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 3 large eggs
  • 2 large egg whites

Directions

  1. To prepare crust: Preheat oven to 325°F.
  2. Coarsely chop walnuts in a food processor. Add graham cracker crumbs and process until the mixture looks like fine crumbs.
  3. Whisk egg white in a medium bowl until frothy. Add the crumb mixture, butter, oil and salt; toss to combine. Press the mixture into the bottom and 1/2 inch up the sides of a 9-inch removable-bottom tart pan. Set the pan on a baking sheet. Bake until dry and slightly darker around the edges, about 8 minutes. Cool on a wire rack.
  4. Combine 1 cup sugar and cheeses in a large bowl; beat with a mixer at medium speed until smooth. Beat in yogurt, vanilla, and salt. Add whole eggs, 1 at a time, beating well after each addition.
  5. Place 2 egg whites in a medium bowl; beat with a mixer at high speed until soft peaks form using clean, dry beaters. Fold beaten egg whites into cream cheese mixture. Pour filling over crust. Place springform pan in a 13 x 9-inch metal baking pan. Add hot water to pan to a depth of 2 inches. Bake at 325° for 50 minutes or until center of cheesecake barely moves when pan is touched.
  6. Turn oven off. Cool cheesecake in closed oven 30 minutes. Remove cheesecake from oven. Run a knife around outside edge. Cool on a wire rack. Cover and chill 8 hours or until set.

Yield: 16 servings

Nutritional Info

  • 212 calories
  • 12gm fat
  • 8 gm protein
  • 19gm carbohydrate
  • 7%DV calcium