I met the Cheesecake Challenge head on, determined to cut its sky-high fat and sugar by more than half while keeping it just as creamy and smooth as Rick loves it. The existing low-fat versions normally use ricotta cheese, which I found to have a disappointing curdy texture. After weeks of testing, I finally achieved the taste and consistency of a real cheesecake by using a combination of yogurt, tofu, and light cream cheese. When combined with the Hi-Fi Crust, you’re sneaking an abundance of superfoods into your man. After the main recipe, I’ve included just a few possible variations, but feel free to improvise with your favorite flavors.
Servings: 8 People
- 8 ounces light cream cheese at room temperature
- 1 large egg
- 3 egg whites
- 11⁄2 cups vanilla yogurt
- 2 teaspoons pure vanilla extract
- 3⁄4 cup sugar
- 1⁄2 teaspoon salt
- 1 prepared Hi-Fi Pie Crust for cheesecake Crust
- Preheat oven to 350 degrees.
- Place the tofu and cream cheese in the bowl of a food processor and puree on high until smooth. If your food processor is large enough, add the egg, egg whites, yogurt, vanilla, sugar, and salt and process for a few more seconds.
- Alternatively, transfer tofu mixture to a large bowl and whisk in the egg, egg whites, yogurt, vanilla, sugar, and salt.
- Pour the cheese mixture over the prepared crust and bake until the center is set, for about 75 minutes.
- Cool for 15 minutes, then run a knife around the edge of the cheesecake to loosen; remove the side of the pan. Refrigerate at least 3 hours before serving.