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Low Fat Cheesecake
4.5 from 26 votes

Low Fat Cheesecake

This crustless cheesecake is feather light and so quick to make. Serve topped with fresh berries or citrus fruit.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 8 servings
Calories: 174 kcal
Course: Dessert, Cake
Cuisine: Italian

Ingredients

  • 345 g Quark cheese or ricotta, 12oz
  • 6 ½ tbsp Sukrin Gold or other granulated sweetener or sugar
  • 2 tbsp plain flour Gluten-Free if preferred
  • 1 tsp vanilla extract or paste
  • 1 orange zest only
  • 3 eggs separated
  • pinch salt
  • 3 orange or fresh berries to decorate
  • 1 tbsp pomegranate seeds optional
  • 2 tbsp blood orange juice optional, to drizzle
  • icing sugar optional, to dust
  • rosemary to garnish, or mint

Instructions

    Cup of Yum
  1. Preheat the oven to 180C | 350 F. Spray a 18cm (7in) springform cake tin with cake release or Fry Light. Line the base with baking paper and spray again.
  2. Put the quark cheese, egg yolks, flour, sweetener, vanilla extract and orange zest in a bowl and mix together with a hand whisk until smooth.
  3. In a stand mixer, whisk the egg whites with a pinch of salt until you have soft peaks. Continue whisking at high speed  until you have firm peaks, 4-5 minutes.
  4. Add one third of the meringue into the cheese mixture to loosen it. Fold the rest of the egg whites gently trying not to knock all the air out.
  5. Transfer into the prepared tin and bake for about an hour until risen and golden. 
  6. Leave to cool in the tin – the cheesecake will deflate slightly and sink in the centre. Chill for a couple or hours or overnight.
  7. Top the cheesecake with fresh berries and dust with a little icing sugar or decorate with blood orange slices. Drizzle a little blood orange juice over the slices as you serve them if you like.

Notes

  • Quark cheesecake tips and tricks
  • Always whisk egg whites in a spotlessly clean bowl – ideally a metal or glass one as plastic can hold on to grease which will prevent the egg whites from frothing up.
  • Start by whisking the eggs on medium-low speed until small bubbles form then increase the speed until you have firm peaks.
  • You can use granulated sweetener (my favourite is Sukrin Gold) or sugar in this recipe.
  • You can use ricotta instead of quark cheese if you are not on a diet!
  • The cheesecake has a tendency to colour quite rapidly in the oven. Don’t tent it with foil! It will puff up and stick to it ruining all your work. Put a shelf well above the cheesecake (allowing plenty of room for it to rise) and place a tray or some foil there to prevent it from browning too much.
  • The cheesecake will puff up in the oven like a souffle but it will deflate slightly once out of the oven. This is normal – the recipe contains very little flour and relies on the egg whites to rise.
  • Decorate with fresh fruit just before serving. If you are using oranges, cut the peel and pith off before slicing thinly.
  • Always whisk egg whites in a spotlessly clean bowl – ideally a metal or glass one as plastic can hold on to grease which will prevent the egg whites from frothing up.
  • Start by whisking the eggs on medium-low speed until small bubbles form then increase the speed until you have firm peaks.
  • You can use granulated sweetener (my favourite is Sukrin Gold) or sugar in this recipe.
  • You can use ricotta instead of quark cheese if you are not on a diet!
  • The cheesecake has a tendency to colour quite rapidly in the oven. Don’t tent it with foil! It will puff up and stick to it ruining all your work. Put a shelf well above the cheesecake (allowing plenty of room for it to rise) and place a tray or some foil there to prevent it from browning too much.
  • The cheesecake will puff up in the oven like a souffle but it will deflate slightly once out of the oven. This is normal – the recipe contains very little flour and relies on the egg whites to rise.
  • Decorate with fresh fruit just before serving. If you are using oranges, cut the peel and pith off before slicing thinly.

Nutrition Information

Calories 174kcal (9%) Carbohydrates 4g (1%) Protein 17g (34%) Fat 8g (12%) Saturated Fat 2g (10%) Cholesterol 338mg (113%) Sodium 146mg (6%) Potassium 143mg (3%) Sugar 2g (4%) Vitamin A 510IU (10%) Vitamin C 4.9mg (5%) Calcium 53mg (5%) Iron 1.7mg (9%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 174

% Daily Value*

Calories 174kcal 9%
Carbohydrates 4g 1%
Protein 17g 34%
Fat 8g 12%
Saturated Fat 2g 10%
Cholesterol 338mg 113%
Sodium 146mg 6%
Potassium 143mg 3%
Sugar 2g 4%
Vitamin A 510IU 10%
Vitamin C 4.9mg 5%
Calcium 53mg 5%
Iron 1.7mg 9%

* Percent Daily Values are based on a 2,000 calorie diet.