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    You are in: Home / Recipes / Cooking Light Cheesecake Recipe
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    Cooking Light Cheesecake

    Average Rating:

     1 Total Reviews

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    • on November 26, 2012

      This was the first cheesecake I've ever made, and it was easy and turned out pretty well. I did get really confused about the eggs, because in the list of ingredients, you wrote "3 egg whites, divided" AND "4 eggs." I had to look up a bunch of different cheesecake recipes to figure out that the 4 whole eggs was in fact what I needed to put in, and the ONE egg white I used in the crust was the only place for that.

      Also, it tastes really good, but more like danish than cheesecake in my opinion. Maybe it's the lack of sour cream? I would make it again, but not before sampling a few more recipes since this is my first to try.

      Another thing to mention is that I opted for real, full-fat cream cheese instead of the recommended light, so I'm not sure how it would taste made another way.

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    Nutritional Facts for Cooking Light Cheesecake

    Serving Size: 1 (86 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 225.7
     
    Calories from Fat 76
    33%
    Total Fat 8.5 g
    13%
    Saturated Fat 4.2 g
    21%
    Cholesterol 70.9 mg
    23%
    Sodium 210.6 mg
    8%
    Total Carbohydrate 31.8 g
    10%
    Dietary Fiber 0.1 g
    0%
    Sugars 28.2 g
    112%
    Protein 6.2 g
    12%
    Detailed Nutrition Values About Nutrition Info

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