Cheesecake is a favorite dessert for many people. It is traditionally made with full fat regular cream cheese, whole eggs, sugar and sometimes even heavy cream. It is delicious. However, it is not very compatible with a healthy eating program, at least when made in the traditional manner. As a result, you should reserve it for special occasions and eat it in small amounts.
A Lighter Heathier Cheesecake
I’ve adapted this recipe in an effort to provide a somewhat lighter, somewhat healthier, version of this treat. I’ve substituted reduced fat cream cheese for the regular cream cheese. I also replaced one of the eggs with egg whites and used nonfat Greek yogurt instead of heavy cream. I also used nonfat sweetened condensed milk which does add sweetness from the sugar but saves on the fat. The crust is graham cracker crumbs and olive oil – the topping a simple raspberry compote made from frozen raspberries, a little sugar, water and some lemon juice.
Inspired by The Hotel Portillo in Chile
The inspiration for this recipe came from the chef at the Hotel Portillo in Portillo, Chile who makes cheesecake with full fat cream cheese, regular condensed milk, sugar in the graham cracker crust and no yogurt.
A Great Dessert for a Weeknight or Get Together
Because I have adapted the ingredients in this recipe to create a somewhat healthier version of this cheesecake, this dish is a good option to serve once in a while as a weeknight dessert for your family after a home cooked meal.