How can a cheesecake this decadent only have 124 calories per slice? By calling for reduced-fat cream cheese and light Greek yogurt for the citrus-flavored base.

Source: Better Homes and Gardens

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Credit: Jason Donnelly

Recipe Summary

chill:
4 hrs
total:
4 hrs 30 mins
prep:
30 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan sprinkle 2 1/2 teaspoons of the gelatin over the orange juice; let stand for 5 minutes. Heat and stir over low heat just until gelatin is dissolved. Remove from heat; cool for 5 minutes.

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  • In another small saucepan sprinkle the remaining 1 1/4 teaspoons gelatin over the milk; let stand for 5 minutes. Heat and stir over low heat just until gelatin is dissolved. Remove from heat; cool for 5 minutes.

  • In a large mixing bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in yogurt, sugar, and vanilla until smooth. Remove 1/2 cup of the cream cheese mixture and add it to the milk mixture, whisking until smooth; set aside. Gradually beat orange juice mixture into the remaining cream cheese mixture until smooth. Tint to a light orange color with the orange food coloring. Stir in the 1 teaspoon orange peel.

  • Spoon half of the the orange cream cheese mixture into a 7- to 8-inch springform pan. Spoon half of the white cream cheese mixture into mounds over orange cream cheese mixture. Using a narrow, thin-bladed metal spatula or a table knife, swirl white mixture into orange mixture. Repeat layering and swirling remaining orange mixture and white mixture. Cover and chill for 4 to 24 hours or until set.

  • To serve, using a small sharp knife, loosen cheesecake from sides of springform pan; remove sides of pan. If desired, garnish with fresh raspberries and/or orange peel curls. To serve, cut cheesecake into 12 wedges.

*Tip:

If you don't have paste food coloring, you can use 4 drops yellow and 1 drop red liquid food colorings to get an orange color.

Nutrition Facts

126 calories; fat 5g; cholesterol 17mg; saturated fat 3g; carbohydrates 13g; mono fat 1g; sugars 13g; protein 7g; vitamin a 194.4IU; vitamin c 5.3mg; riboflavin 0.1mg; folate 8.1mcg; vitamin b12 0.1mcg; sodium 85mg; potassium 61mg; calcium 90.9mg.
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