Light Cheesecake

Unbeatable Light Cheesecake Recipe

Hello! We are going to prepare a dessert that will allow you to enjoy without guilt. This light cheesecake maintains all the creaminess and flavor we love so much, but with a selection of ingredients designed to take care of you. It's fresh, smooth, and with that citrus touch that makes it irresistible.

Preparation time

Organization is the key to success in the kitchen. Here's the exact breakdown so you can plan your baking afternoon without rushing and enjoy the process.

• Preparation: 15 minutes
• Cooking: 40 minutes
• Cooling and refrigeration: 2 hours
• Total: 2 hours and 55 minutes (approximately)
• Servings: 8-10 slices
• Difficulty: Easy

Ingredients

To achieve that perfect texture without exceeding calories, the selection of ingredients is vital. We don't need anything complicated, just quality.

For the base

• 150 g of Maria cookies or similar
• 50 g unsalted butter, melted

For the filling

• 200 g of cream cheese light (Philadelphia or Santa Clara type)
• 1 cup natural yogurt (Alpura or Lala type)
• 1 cup of sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• Zest of a large lemon

Substitutions: If you're missing Maria cookies in your pantry, you can use standard vanilla cookies or even whole wheat ones to add more fiber. If you can't find firm plain yogurt, Greek yogurt is an excellent alternative that will provide even more protein, similar to the consistency we're looking for in a baked cheese flan.

Utensils we will use

You don't need a professional kitchen for this, but having the tools at hand will make everything flow better.

• Food processor or a sturdy airtight bag with a rolling pin (for grinding cookies)
• Springform pan (preferably 20-22 cm)
• Large bowl for mixing
• Electric hand mixer
• Silicone spatula (scraper)
• Fine grater (zester)
• Tablespoon for pressing the base
• Fine sieve (optional but recommended)

Step-by-step preparation

Follow these steps carefully and with care. Baking is chemistry, but it's also patience and observation.

Phase 1: The crunchy base

1. Process the cookies
   
   Place the 150 g of cookies in your processor. If you don't have one, put them in a bag, remove the air, seal it, and roll over them until you have a fine powder. Avoid leaving large pieces so that the base doesn't break when cutting.
2. Mix with butter
   
   Pour the 50 g of melted butter over the cookie crumbs. Mix very well until the texture resembles wet sand. It should compact if you press it with your fingers.
3. Form the base in the pan
   
   Pour this "sand" into your springform pan. With the back of a spoon, spread and press firmly against the bottom. Aim for a uniform thickness so that each bite has the perfect balance between crunchy and creamy, something that is also crucial in desserts like the pecan pie.
4. Sealing in the oven
   
   Place the mold in the preheated oven at 180°C for only 10 minutes. This «seals» the base and prevents it from getting too wet with the filling. Take it out and let it cool while you prepare the next steps.

Phase 2: The creamy filling

1. Creaming the dairy
   
   In a large bowl, place the 200 g of light cream cheese and the cup of plain yogurt. Beat at medium speed until the mixture is completely smooth and lump-free. It is vital that the cheese is at room temperature so that it integrates well.
2. Incorporating flavor and structure
   
   Add the cup of sugar, the teaspoon of vanilla, and the lemon zest. Beat a little more to dissolve the sugar. Then, add the 3 eggs one by one, beating only as much as necessary to integrate them. Do not overbeat at this point, as we don't want to incorporate too much air that could crack the pie, a technique similar to that of a salted caramel cheesecake.
3. Pour into the mold
   
   Pour the creamy mixture over your already cooled cookie crust. A chef's trick is to gently pour the mixture over an inverted spoon near the base to avoid breaking the cookie layer with the impact of the liquid.

Phase 3: Baking and final touch

1. Precise baking
   
   Place the mold in the oven at 180°C. Bake for approximately 40 minutes. The time may vary depending on your oven.
2. The jiggle test
   
   You'll know it's ready when the edges look firm and set, but the center (a circle of about 5-7 cm) still jiggles slightly like jelly when you move the mold. Do not wait for the center to be hard, or it will turn out dry.

To finish and serve

Once out of the oven, let the pie reach room temperature on a wire rack. Afterward, it is mandatory to refrigerate it for a minimum of 2 hours (better if it's overnight). This sets the flavors and texture. To serve, run a thin knife dipped in hot water around the edge before opening the mold. You can accompany it with some thin lemon slices or, if you feel creative, a little fresh fruit on top, similar to how you would decorate a mango pie. Enjoy it very cold!

Nutritional Information

Here are the estimated values per serving so you can keep track of your intake. Remember that by using «light» ingredients, we significantly reduce saturated fat.

• Calories: 220 kcal
• Proteins: 8 g
• Fats: 10 g
• Carbohydrates: 25 g
• Fiber: 1 g

Note: Daily value percentages are based on a 2000-calorie diet. Values may vary depending on the specific brands of products used.

7 practical tips that help

As a private chef, I've learned that small details make a big difference between a good dessert and a memorable one. Here are my secrets for this pie.

1. Mandatory room temperature: Take the cream cheese and eggs out of the refrigerator at least 30 minutes beforehand. If you use cold cheese, you'll end up with white lumps in the mixture that won't dissolve, ruining the smooth aesthetic.

2. Sift for perfection: If you want a luxury restaurant texture, pass the liquid mixture through a sieve before pouring it into the mold. This eliminates any egg «threads» (chalaza) or stubborn cheese lumps.

3. The citrus touch enhances everything: Don't omit the lemon zest. The acid cuts through the fatty sensation of the cheese and yogurt, making the dessert feel much lighter on the palate. It's the same principle we use in the no-bake lemon pie.

4. Avoid cracks: Cracks on the surface usually appear for two reasons: over-beating the eggs (introducing air that expands and breaks the dessert) or sudden temperature changes. When turning off the oven, you can leave the door ajar for a few minutes before taking out the pie.

5. Wax paper on the base: To ensure you can unmold and transfer the pie to a nice plate without risk, press a circle of wax paper into the bottom of the mold before adding the crust.

6. Clean cuts: For each slice to come out perfect and the cream not to stick to the knife, dip the knife blade in very hot water and dry it with a cloth before each cut.

7. Healthy customization: If you want to vary the base, you can mix the cookie with a little toasted oats or ground nuts, providing a delicious toasted flavor similar to that of a mini pecan pie.

When is it ideal to enjoy it?

This light cheesecake is a gastronomic chameleon. It's perfect for ending a family barbecue on the weekend, as after eating meats and heavy dishes, the body appreciates a dessert that isn't a sugar or fat bomb. Its freshness cleanses the palate.

It's also the winning option for birthday celebrations where there are guests who watch their diet or sugar levels, allowing everyone to participate in the sweet toast. Being a cold dessert, it's especially glorious on spring and summer afternoons, accompanied by an iced tea or a mild American coffee.

Recipe comparison table

Sometimes we get confused with so many cheesecake variations. Here I show you how our recipe stands against other popular options so you can choose the best one according to the occasion.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I would love to know how this light version turned out for you. Did you add any special topping? Did you use a different type of cookie? Leave your comment and share your own little tricks so we can all keep learning!

Culinary glossary

• Creaming: To beat a fat (like butter or cream cheese) until it becomes smooth, fluffy, and changes to a paler color, facilitating the incorporation of other ingredients.
• Zester (Fine grater): Utensil designed to extract only the colored part of citrus peel, where aromatic essential oils are concentrated, avoiding the white part which is bitter.
• Ribbon or letter stage: Although we are not strictly looking for it here, it refers to beating eggs with sugar until the mixture falls from the mixer forming a «ribbon» that holds its shape for a few seconds.
• Set: Process by which a liquid mixture becomes solid or semi-solid, in this case by the action of heat on egg proteins.
• Water bath: Gentle cooking technique that consists of placing the mold with the food inside another larger container with hot water, so that the heat reaches it indirectly and delicately.