Decadent Low-Fat Cheesecake Recipe

Decadent Low-Fat Cheesecake Recipe

Indulge in this sublime harmony of flavors with this irresistibly decadent low-fat cheesecake with tangy strawberry jam and mascarpone whipped cream.

5 from 1 vote

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Course: Cakes, Dessert

Cuisine: American

Keyword: Best cheese cake recipe, Cheesecake toppings, Cheesecake without hot bath, Easy cheesecake recipe, low-fat cheesecake recipe, Mascarpone Whipped Cream, strawberry jam, Sweetened whipped cream

Prep Time: 15

Cook Time: 1

Setting Time: 12

Total Time: 13 15

Servings: Servings

Calories: 603kcal

Author: Julietkitchen By Chef Yasmin

Equipment

1 5-quart kitchen aid stand mixer with a paddle and a whisk attachments
1 9 or 10 inch spring form pan
1 2- quart saucepan for making the jam
Prep bowls
silicone spatula
1/2 sheet pan

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

Get Recipe Ingredients

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 minutes
Note: 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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