Citrus Cheesecake In English |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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There are three basics of making a cheesecake with creamy texture and without cracks: add half a cup of yogurt to the batter, bake at low temperature and in a water bath. Ingredients:
pie crust, graham cracker, 1 shell (9 dia) |
1 egg white |
1 egg |
8 oz low fat cream cheese |
0.5 cup greek yogurt , plain, 0% fat |
1/2 can condensed milk, fat free |
1/4 cup orange juice (or lime, or lemon) |
1 tbsp. orange zest (or lime, or lemon) |
8-10 cups of hot water and a large baking tray for water bath |
Directions:
1. Preheat the oven to 375F.
2. Separate one egg (we'll not need the yolk) and beat the egg white for 1 minute till it is foamy but still liquid. Smooth egg white all over the pie shell with a brush to seal possible cracks. Bake the pie crust for 5-6 minutes.
3. Save the rest of the egg white.
4. Preheat the oven to 325F.
5. Beat cream cheese, yogurt and condensed milk till the batter is creamy and smooth, add orange juice and zest and mix it. Add the rest of the egg white and one whole egg. Mix it in well at a low speed.
6. Put the pie crust in a bigger baking tray, pore the batter into the crust. Pore the hot water around the pie to make a water bath.
7. Bake for 50-60 minutes.
8. Cool before serving or even better - overnight.
9. Nutritional Info: 1 piece - 270 cal, fat 11g, carbs 33g, protein 9g.
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