Honey Cheesecake - Low Fat

Course : Cheesecakes
Serves: 16
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Ingredients:

1 recipe graham cracker crust
1 pound low-fat cream cheese -- softened
2 cups low-fat sour cream -- divided
2/3 cup honey -- divided
3 large eggs
2 teaspoons vanilla -- divided
 

Preparation / Directions:

Prepare and cool graham cracker crust. Beat cream cheese with 1/2 cup sour cream at low speed until very smooth. Reserve 2 tablespoons honey and gradually beat remaining honey into cream cheese mixture. Beat in eggs, one at a time; add 1 teaspoon vanilla and mix well. Pour into cooled crust. Bake at 350øF 45 minutes or until knife blade inserted near center comes out clean. Cool 15 minutes. Raise oven temperature to 425øF. Combine 1-1/2 cups sour cream, reserved 2 tablespoons honey and 1 teaspoon vanilla; mix well. Carefully spread over top of cheesecake. Bake at 425øF 8 minutes or until the edges pull away from the pan. Cool at room temperature then refrigerate at least 2 hours. Remove sides of pan and, if desired, garnish with sliced kiwifruit and strawberries.

 

Nutritional Information:

93 Calories (kcal); 2g Total Fat; (21% calories from fat); 3g Protein; 15g Carbohydrate; 41mg Cholesterol; 45mg Sodium


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