Low Cal Cheesecake

This low-calorie cheesecake proves you don’t need cream cheese or a stick of butter to get a satisfying cheesecake fix. Cottage cheese beaten smooth stands in for cream cheese, skim milk replaces heavy cream, and whipped egg whites give the filling a light, airy mousse-like texture. Gelatin holds it all together in a no-bake set.

Beating the cottage cheese on high speed for a full 3 minutes (or pressing it through a sieve) is the step that makes or breaks the texture. Cottage cheese has a lumpy, grainy texture straight from the container. The long beating transforms it into something smooth and creamy that actually resembles the cream cheese base of a traditional cheesecake.

The gelatin-egg yolk custard cooked over a double boiler provides the structure. It thickens slightly as it cooks, then chills to an unbeaten-egg-white consistency before the cottage cheese and whipped whites get folded in. This careful staging ensures the filling sets firm enough to slice but stays light and airy.

Whipping the egg whites with sugar until very stiff and folding them in gently is what gives this cheesecake its cloud-like quality. The graham cracker crumbs sprinkled on top (instead of pressed into a butter crust on the bottom) save even more fat.

Kitchen Tips

• Chill the gelatin mixture to the right consistency before folding in the cheese and whites. Too warm and it won’t set; too cold and it forms rubbery lumps
• Beat the egg whites in a clean, dry bowl. Any trace of fat or yolk prevents them from reaching full volume
• A food processor works fastest for smoothing the cottage cheese if you have one
• Chill for at least 4 hours, ideally overnight, before unmolding the springform pan

Variations

• Add a teaspoon of orange zest along with the lemon for a citrus-forward version
• Top with fresh strawberries or a berry compote for color and natural sweetness
• Use ricotta cheese instead of cottage cheese for an even smoother texture without the beating step