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You are here: Recipes
Weight Loss Recipe

"I Can't Believe it's Fat-Free" Cheesecake

With Apricot Grande Marnier

Gayle ReichlerThis month's recipe comes from Gayle Reichler, the famous dietitian and author who founded Active Wellness, a lifestyle-makeover program affiliated with Avon and based in New York City.

Reichler's bestselling nutrition and fitness book, Active Wellness, features more recipes like this, as well as a complete 10-step program "for a healthy body, mind, and spirit." The program is based on her experience not only as a clinician (she was nutritionist to the famous Dr. Dean Ornish Lifestyle Program for Reversing Heart Disease, at New York's Beth Israel Medical Center), but as a cancer survivor. You can use Active Wellness with DietPower.

(Note: The nutrition facts shown here do not precisely match those in Reichler's book, because of differences in serving size and ingredient brands.)

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Ingredients for Fat-Free Cheesecake

(Makes 12 servings)

Crust

Cooking-oil spray
1-1/2 cups (6 oz/180 g) graham-cracker crumbs

Filling

2 eight-ounce packages of fat-free cream cheese
1 cup (6.5 oz/200g) sugar
1 eight-ounce (240 ml) container egg substitute or 8 egg whites
2 tablespoons fresh lemon juice
2 teaspoons grated lemon zest
1-1/2 teaspoons pure vanilla extract
1 pound (450 g) fat-free or low-fat sour cream

Each Serving
Calories 315
Fat (g) 2.7
   Saturated (g) 0.7
   Polyunsat. (g) 0.9
   Monounsat. (g) 1.0
Cholesterol (mg) 9.9
Sodium (mg) 435
Potassium (mg) 489
Carbohydrate (g) 65
  Dietary Fiber (g) 3.1
Protein (g) 11
Vitamin A (%DV) 98
Vitamin C (%DV) 3
Calcium (%DV) 14
Iron (%DV) 22
Thiamin (%DV) 6
Folate (%DV) 13
Vitamin B12 (%DV) 14
Selenium (%DV) 16

Topping

12 ounces (375 g) dried California apricots
1-1/4 cups (10 fl oz/300 ml) water
1/2 cup sugar
2 teaspoons Grande Marnier or orange liqueur
1 teaspoon fresh orange juice

Directions for Fat-Free Cheesecake

  1. Preheat the oven to 350 degrees F. Spray an 8-inch spring-form pan with cooking oil. Coat the bottom of the pan with the graham-cracker crumbs.
  2. In a food processor or with an electric mixer, beat the cream cheese and sugar until very smooth, about 3 minutes. Blend in the egg substitute or egg whites. Add the lemon juice, lemon zest, vanilla, and salt. Blend until well mixed. Beat in the sour cream, just until blended.
  3. Pour the batter into the prepared pan. Wrap the bottom of the pan with foil to prevent seepage. Set the pan in a larger pan and surround it with 1 inch of very hot water. Bake for 45 minutes. Turn off the oven without opening the door and let the cake cool for 1 hour.
  4. Place the apricots and water in a saucepan, cover tightly, and simmer for 20 minutes over medium heat until the apricots are soft. Add the sugar and Grande Marnier and simmer for 5 more minutes. Purée the mixture in a food processor or blender. Press through a fine strainer. Stir in the orange juice. Spread the topping over the cheesecake and refrigerate.
  5. When ready to serve, run a thin metal spatula around the sides of the cake and release the sides of the spring-form pan.

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