Sunday, 23 February 2014

RECIPE: Lower Calorie White Chocolate Cheesecake

A couple of weeks ago we visited Tom's family for dinner, Tom's mum is so welcoming and always produces mountains of delicious food. It's such a lovely time together. Tom's sister made a White Chocolate and Raspberry Cheesecake, now I'm not usually a cheesecake fan and Tom certainly isn't (he doesn't like cheese at all - bizarre) but I had a slice and have been craving it again ever since! As I'm trying to eat more healthily and consume slightly fewer calories, cheesecake clearly doesn't fit in well with that aim. A regular cheesecake slice has between 350-550 calories - PER SLICE! I know it's a treat but that is a lot of calories, so I made it my mission to come up with a recipe for a lower calorie cheesecake. This is a white chocolate cheesecake, so it could be even lower in calories if you omit the white chocolate (so that it's like a New York cheesecake). 

When I started looking for a lower calorie cheesecake I found so many recipes that I thought could be made even lower in calories. So I took a couple of risks (luckily they paid off) and created this delicious recipe that doesn't compromise on texture or flavour.

I'm no calorie expert, so don't take this calorie count as precisely correct but I've tried to add together the calories from all of the ingredients I used and then divided them by 16 for a portion. I worked out that per slice this recipe is around 135 kcal, not bad compared to the 350-550 kcal you'd usually find in a cheesecake slice.

What you'll need:

6 Fat Reduced Digestive Biscuits, crushed
35g Lighter Flora
1 1/2 tubs of Extra Light Soft Cheese (I used Tesco's)
1/2 Ricotta
1 Egg, beaten
1 tsp Vanilla Extract
150g White Chocolate, melted
3 tbsp Cornflour
7 tbsp Sweetener (I used Canderel), this can be changed depending on how much of a sweet tooth you have.

What to do:

1) Preheat the oven at 200'C. Put the Lighter Flora into a microwavable bowl and microwave for 30 seconds, or until it is completely melted. Mix in the crushed biscuits to form the base. As I didn't have a large springform cake tin, I used two smaller ones (from The Range). Spray your container with FryLight or grease with Lighter Flora, then press in the biscuit mix. Make sure that it is all firmly compacted down and bake for 10 minutes.

2) In a bowl mix the soft cheese, ricotta, vanilla extract, cornflour, melted white chocolate, beaten egg and sweetener. Once completely combined pour into the baked biscuit base.

3) Cook for 10 minutes at 200'C. After the 10 minutes open the oven door for 3 minutes (if using an electric oven) and then continue cooking the cheesecake at 110'C for 25 minutes. 

4) Once the 25 minutes is up the cheesecake should still be wobbly in the middle but solid around the edges. Turn the oven off completely and leave in the oven for 2 hours to cool gently. At this point a lot of recipes I've read then said loosen off the sides of the cheesecake and put back in the cooling oven for another 1 1/2 hours. I didn't have time for this, as I wanted to cook dinner (priorities!), so I removed them after the initial 2 hours and they were fine. I'm not sure if it would have been ok if I'd done a bigger cheesecake, rather than two smaller ones. The gradual cooling is to prevent a crack appearing across the cheesecake.

5) I served this delicious white chocolate cheesecake with some defrosted berries.

Are you a cheesecake fan?

Feel free to leave me a comment :)



  1. Oh wow that sounds delicious, I MUST try and make it xxx

  2. That looks yummy! I love cheesecake.
    Adela x

  3. Lovely recipe I am a cheesecake kind of girl and just love the taste :) I have not tried white chocolate cheesecake only lemon/vanilla and chocolate oreo will have to give this a try :) xx

  4. Chocolate and low fat? Now that's my kinda cheesecake! xx

    Sarah | Squares - Bookworm and Beauty Enthusiast


© Treasure Every Moment. All rights reserved.