Indulge in the sublime harmony of flavors with this irresistibly decadent low-fat cheesecake topped with homemade strawberry jam and mascarpone whipped cream. Additionally, this dessert masterpiece includes a buttery graham cracker crust. Hence, providing a crunchy foundation that perfectly complements the creamy richness of the cheesecake filling.
Furthermore, the decadent low-fat cheesecake itself is a symphony of citrusy notes. Specifically, enhanced by the zest of fresh oranges and lemons, Also, a hint of brandy enhances the depth of flavor. Each velvety bite melts in your mouth, offering a delicate balance of sweetness and tanginess, courtesy of the blend of cream cheese, sugar, and sour cream.
How to Decorate this Decadent Low-Fat Cheesecake!
Moreover, the unspoken star of this dessert is the vibrant strawberry jam topping. Slowly simmered with a touch of citrus and a hint of brandy, the jam develops a luscious texture and deep, complex flavors. Hence, the elevated flavor takes the cheesecake taste to new heights of culinary delight. Additionally, this decadent low-fat cheesecake bursts with the essence of ripe, juicy strawberries.
To crown this confectionery masterpiece, a cloud-like layer of mascarpone whipped cream is piped artfully atop the decadent low-fat cheesecake. Hence, adding a luxurious finish that melts on the tongue. Importantly, the mascarpone cheese lends a velvety smoothness to the whipped cream, while a whisper of vanilla enhances its aromatic bouquet.
To finish this decadent low-fat cheesecake with a delicious eye-appeal, garnish with plump, fresh strawberries. Irresistibly, each slice of this exquisite cheesecake is a visual feast for the eyes and a decadent treat for the taste buds. Whether enjoyed as a finale to a special dinner or as a centerpiece for a celebratory occasion, this strawberry jam cheesecake promises to captivate and delight all who partake in its deliciousness. Treat yourself and your loved ones to a slice of pure indulgence with this exquisite dessert creation.
Tips!
- Using the 1/3 less low fat cream cheese lightens up the flavor. However, feel free to substitute regular whole fat cream cheese for a dense and heavier cake.
- All ingredients need to be at room temperature. They should not feel cold or cool to the touch. Importantly, this allows for a light in texture cheesecake.
- Eggs. To create an airy lighter and less dense cake, beet them into the whipped cream cheese one at a time. Don’t rush this step. The end result is stunning with a smooth and light texture.
- Highly recommended, use a KitchenAid Stand Mixer with a beater attachment instead of a hand held mixer.
- Use a spring form pan. This will allow the easy release of the cake.
Craving more deliciousness deserts?
We recommend the awesome carrot coconut cake. And a clear winner amongst family and friends includes my famous coffee chocolate cupcakes. Moreover, explore our delicious savory recipes at JulietKitchen.
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Nutritional information
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Decadent Low-Fat Cheesecake Recipe
Equipment
- 1 5-quart kitchen aid stand mixer with a paddle and a whisk attachments
- 1 2- quart saucepan for making the jam
Ingredients
For the Crust
- 4 tablespoons butter melted and cooled
- 1 cup Graham Cracker Crumbs
- 2 tablespoons granulated sugar
- pinch of kosher salt
For the Cheesecake (Use Room Temperature Ingredients)
- 40 ounces 1/3 less fat cream cheese (5 – 8 ounce packages)
- zest from one large orange
- zest from one large lemon
- 1/2 orange juiced – 1 to 2 tablespoons
- 2 teaspoons vanilla extract
- 1 1/2 cups granulated sugar
- 1/8 teaspoon kosher salt
- 3 1/2 tablespoons all purpose flour
- 5 large eggs room temperature
- 2 large egg yolks room temperature
- 1/2 cup sour cream room temperature
- 1 tablespoon brandy
For the Strawberry Jam Topping
- 16 ounces fresh strawberries hulled and chopped
- 2 ounces lemon and orange juice combination
- 1/3 cup granulated sugar
- pinch of sea salt or kosher
- 1 tablespoon brandy
For the Whipped Cream with Mascarpone Cheese
- 1 cup heavy whipping cream cold
- 1 1/2 teaspoons vanilla extract
- 1/4 cup granulated sugar
- 6 ounces Mascarpone cheese room temperature
- Optional: 1 tablespoon brandy
More Toppings
- Optional: 1/3 cup sour cream room temperature
- Fresh Strawberries
Instructions
Preheat oven 450F/232C Degrees
- In a medium mixing bowl, combine the Graham cracker crumbs, sugar, and a pinch of salt. Mix. Drizzle in the melted butter. Mix thoroughly to combine.4 tablespoons butter, 1 cup Graham Cracker Crumbs, 2 tablespoons granulated sugar, pinch of kosher salt
- Add the graham cracker mixture into a spring form pan. Spread evenly on the bottom of the pan. Use your palm or a spoon to press the crumbs evenly and tightly over the bottom of the pan.
- Transfer the pan to the oven and bake 5 minutes. Remove and cool while you make the batter.
Make the cheesecake filling
- Into a kitchen aid mixing bowl, add the cream cheese, sugar, lemon and orange zests, orange juice, kosher salt and vanilla extract. Mix on medium speed until well combined and has a light texture. About 5 to 8 minutesNote: Scrape down the sizes of the bowl at least twice.40 ounces 1/3 less fat cream cheese, zest from one large orange, zest from one large lemon, 1/2 orange, 2 teaspoons vanilla extract, 1 1/2 cups granulated sugar, 1/8 teaspoon kosher salt
- With the mixer running on low speed, sprinkle in the flour. Continue mixing for 1 to 2 minutes until well combined.3 1/2 tablespoons all purpose flour
- With the mixer running on medium-low to medium speed, add in the eggs and egg yolks, ONE AT A TIME, Mix each egg until well combined, before adding the next egg. Once all the eggs are thoroughly mixed in, continue mixing for about two minutes.Note: Scrape down the sides of the bowl once all the eggs are fully incorporated.5 large eggs, 2 large egg yolks
- Add the sour cream and brandy. Continue mixing until well combined. The batter should be light and runny.1/2 cup sour cream, 1 tablespoon brandy
- Remove the bowl from the mixing stand. Pour it over the cooled graham cracker crust. Bake at 450F/232C degrees for 10 minutes. Reduce heat to 300F degrees for 50 minutes to 1 hour or until the center is set and slightly wobbly.Note: I place a sheet pan under the spring form pan before pouring in the batter.
- Once the cheesecake is finished baking, remove it from the oven and cool completely in the spring form pan. Note: Once the cake has cooled slightly, I use a warm table knife to pass it around the cake to loosen it up. Leave the cake in the springform pan without completely releasing it.
- Cover the cake with plastic wrap, once it's completely cooled. And refrigerate overnight or at least 12 hours.
Make the strawberry jam. I usually make this while the cake is baking, cool it and refrigerate overnight. This allows it to thicken and spread better.
- Into a 2 or 3 quart saucepan, add the strawberries, lemon and orange juices, sugar and salt. Mix. Turn on the flame to medium high heat.16 ounces fresh strawberries, 2 ounces lemon and orange juice combination, 1/3 cup granulated sugar, pinch of sea salt
- Once the mixture has released liquid and starts to boil, reduce flame to medium and continue cooking until the berries are mushy and the liquid has been mostly absorbed. This can take 25 to 30 minutes.Note: I use the back of a wooden spoon to mash the strawberries as they soften. You want it to look like a chunky strawberry jam.
- Once the jam has thickened and darkened a bit, carefully pour in the brandy. Stir. Turn off the flame. Pour into a heat proof bowl. Cool completely. Cover and refrigerate until ready to use.1 tablespoon brandy
Make the whipped cream mascarpone whipping on day 2.
- Add the heavy cream and vanilla extract to a small kitchen aid mixing bowl attached with a whisk attachment.Note: You can use a handheld mixer if you prefer.1 cup heavy whipping cream, 1 1/2 teaspoons vanilla extract
- With the mixer running on medium high speed, drizzle in the sugar. Keep whisking until stiff peaks form. This can take 3 to 5 minutes. Note: Be careful not to over whip as the cream will break.1/4 cup granulated sugar
- Remove the mixing bowl from the stand mixer. Add in the brandy if using and add the mascarpone cheese. Use a rubber spatula, and gently fold the mascarpone cheese into the whipped cream.6 ounces Mascarpone cheese, Optional: 1 tablespoon brandy
Assembling the Cheesecake.
- Carefully remove the spring form side from around the cake and use a spatula to slide the cheesecake off the bottom of the pan and onto a cake stand.
- Spread a thin layer of sour cream on top of the cheese cake.Optional: 1/3 cup sour cream
- Top with the strawberry jam and spread all over the top.
- Add the whipped mascarpone whipped cream to a piping bag attached to any decorative tip you like.
- Pipe the whipped cream any fashion you like. I like to pipe swirls around the edge and fill in the sides with the whipped cream.
- Top with fresh strawberries. Slice and enjoy.Fresh Strawberries
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