Cheesecake Factory’s Reduced-Fat Cheesecake
One of the newest cheesecakes to make its way on to the restaurant’s extensive menu is a reduced-fat version. Our replica is a mixture of neufchatel cream cheese, nonfat sour cream, vanilla, eggs and egg whites. It’s baked in a graham cracker crust made with light butter. If desired, top with fresh fruits, berries or reduced-fat caramel sauce. It’s delicious and you probably won’t miss the fat.
CRUST:
1 1/2 cups graham cracker crumbs
2 tablespoons sugar
3 tablespoons light butter OR margarine, melted
FILLING:
3 packages (8 ounces EACH) neufchatel cream cheese
1 cup fat-free sour cream (Knudsen is best)
1 cup sugar
1 tablespoon vanilla
2 large eggs
2 large egg whites
2 tablespoons flour
To make crust, in a mixing bowl, combine graham cracker crumbs, 2 tablespoons sugar and melted butter. Press over bottom (NOT up sides) of a 9-inch springform pan. Set aside.
To make filling, in a large bowl of an electric mixer, combine cream cheese and sour cream. Beat on medium speed until smooth. Beat in 1 cup sugar, vanilla, eggs and egg whites. Add flour and continue beating until smooth, about 4 to 5 minutes. Turn into crust.
Bake in preheated 400-degree oven 15 minutes.
Reduce oven temperature to 325 degrees and continue baking 45 to 55 minutes or until center is almost set. Turn oven off. Leave in oven with door open 10 minutes. Cool to room temperature before refrigerating.
Serve with fresh berries or cut-up fruit or low-fat chocolate or caramel sauce, if desired. Makes 1 cheesecake, 10 servings.
Source: Restaurant Replicas column, Los Angeles Daily News, 1996