Q. How can I make low fat cheesecake for Shavout?
Even though cheesecake is a Shavuot favorite, its smooth and creamy texture makes it an ultimate, anytime dessert. But, full-fat dairy products and whole eggs typical of most cheesecakes make this dessert prohibitive for many.
A few years ago, I set out to uncover the secret of how to cut fat but not flavor. Here's what you need to know if you want to make a sensible cheesecake that tastes like the real thing.
First of all, think low fat, not fat free. When completely stripped of fat, the cake will look nice in a springform pan but unmolded, it will melt. Since you need fat to provide body, instead of fat free cream cheese, opt for low fat. In addition, replacing some of the cream cheese with low fat cottage cheese pureed in a food processor until smooth and creamy will yield a rich and satisfying texture.
When it comes to eggs, whites have the same jelling properties as yolks so you can cut down cholesterol and fat by using egg substitutes or 2 egg whites in place of 1 whole egg.
But, the most important thing is to masque missing fat with flavor. By incorporating lemon or orange zest and juice, vanilla or almond extracts, liqueurs, or pureed fruits, the cheesecake's taste will give it an "I-can't-believe-this-is-a-low-fat-cheesecake" adage.
The following recipe, from Eatingwell.com, is low fat cheesecake that literally takes the cake. The fat is cut by using silky, pureed cottage cheese and yogurt to replace some of the cream cheese. Flavor is maximized by adding orange zest and juice in the batter and topping the cake with a luscious orange marmalade and liqueur glaze. Enjoy!
Click here to make Kosher Marmalade Glazed Orange Cheesecake
Become part of this interactive culinary dialogue. Felisa Billet welcomes your cooking questions at editor@kosher.com.
