Cheesecake in some way or other has been around for as long as man has baked. However, it is usually high in fat and therefore unavailable to those who are watching their diet. Let’s see if we can get a recipe for low-fat cheesecake. A reduced fat cheesecake would certainly help the dieter.
The Greeks made cheesecakes for their athletes. The cheesecake provided energy when the athletes competed in their various events. They mixed the cheese, flour and sweetener together, backed and cooled it, and then the athletes add it, a little like the energy bars of today.
Records show that the Romans used cheese as one of the main ingredients in their wedding cakes. Today, most countries have some form of the cheesecake, each using their own cheese.
Italy, the home country of Rome, has two versions of cheesecake. One is carried down in a form close to the Roman original. It uses a ricotta like cheese, mixing it together with honey, flour
The modern version the Italians developed for their cheesecake recipe uses ricotta cheese for a drier cheesecake, sometimes with little pieces of candied fruit. Ricotta utilizes whey, which is actually a by-product of cheese production. It is a curd that has tastes fresh, sweet, and creamy taste, with a grainy white appearance.
Many cheesecakes in the United States use cream cheese. Cream cheese, a soft mild sweet cheese, a little like Mascarpone and Boursin cheese, was developed in New York in 1872 be a dairyman looking for a richer cheese. In 1880 AL Reynolds started distribution of cream cheese wrapped in tin foil. This cheese was meant to be consumed fresh, which made it different that most other cheeses. Reynolds’ cheese was name Philadelphia Brand, and the name stuck and is one of the most popular brands of cream cheese in the United States today.
There are several varieties in the United States. One is called New York Style, or sometimes New York Jewish Style. This cheesecake uses eggs and cream for added richness.
In France, the cheese of choice is Neufchatel, soft crumbly cheese from the Normandy regions. It has a white, dry, edible rind and a sharp salty taste. It smells a little like mushrooms, since it is mould-ripened. Mould ripening of cheese allows the cheese to be made quicker than other ways. Neufchatel also develops a grainy texture. This give the French Cheesecake light flavor and texture.
Now after all this talk of cheese and cheesecake, you are probably either getting a craving for it, or are thinking about how many pounds you will add while eating it. It is true. Cheesecake is not the healthiest desert around. As mentioned above, the New York style cheesecake, after using large amounts of cream cheese, then uses cream and lots of eggs.
However, there have been some great cooks that have managed to come up with a healthier recipe for low-fat cheesecake that tastes just as good as the originals. There are even cheesecakes recipes modified for diabetics.
Here is a simple baked reduced fat cheesecake recipe.
1 – 9 inch reduced fat graham cracker crust
¼ cup skim milk
½ cup egg substitute
2 - 6 ounce fat free cream cheese bars
2 tbsp flour
6 packets Splenda Sugar
2 tsp lemon juice
1 tsp vanilla
Bring all ingredients to room temperature before baking.
Preheat oven to 350 degrees. Combine flour and milk and mix with mixer on low. Add cream cheese and mix at medium. Continue mixing and add the rest of the ingredients. Pour batter into the crust and bake for 40 minutes, or until the center is set. Chill before serving.
This reduced fat cheesecake recipe is a good start for those looking to enjoy cheesecake, but stick to a diet. Hopefully you will find this recipe for low-fat cheesecake just as good as the original.