Easy Low-fat Cheesecake with Strawberry marbling

October is National Breast Cancer Awareness Month.
It is the second most common kind of cancer affecting women, after lung cancer.
I am all for women supporting women in any little way possible. Please raise awareness about breast cancer if possible in your blogs or websites. You can find more information at NBCAM
National Breast Cancer Awareness Month is focused on encouraging women to take charge of their own breast health, by practicing regular self-breast exams, making sure to schedule an annual mammogram, adhering to prescribed treatment and knowing the facts about recurrence - NBCAM

Relevant to the awareness theme, I decided to make something pink, hence the cheese cake with pink strawberry marbling. And to stick to the health factor, the low-fat version.

This is probably one of the quickest cheesecake recipes you can whip up. So people who are on the run, or who are just plain lazy (like me at times) citing "lack of time" to bake this beauty is no excuse!

Condensed milk has a ton of sugar in it, so I did not bother to add extra sugar, if you would like it to be a little sweeter you may add a little, say a few spoonfuls of sugar. This is completely optional though.

I have done a marbled effect by swirling the liquid strawberry preserves with a toothpick on top of the cheesecake. You can do this step as soon as it is out from the oven.
You may add sugar-free cherry pie filling on top for a added visual appeal. Either way, chill thoroughly before indulging.

With lower fat content, it is a calorie-conscious indulgence without any compromise to your sweet tooth.
As you all might know by now, my sweet tooth is huge, golden and gleaming! I polish and make it shine with my desserts every now and then. (Grin)

Easy Low-fat cheese cake with Strawberry marbling

Ingredients:

Reduced fat graham cracker crust - 1 shell
Eggs - 4 (I used 3)
Low fat cream cheese - 1 small tub (About 180 gms)
Fat free condensed milk - 1 can
Low fat evaporated milk - 1 can
Sugar - 2-4 tbsp (optional, I did not use it)
Pure vanilla extract - 1 tsp

Method:

Preheat oven to 325F.

Beat the eggs until light and fluffy with a hand mixer.

Add softened cream cheese and beat for a about 3-5 minutes till the mixture becomes smooth and soft.

Add the vanilla extract, condensed milk, and evaporated milk and mix for another couple of minutes.

Pour mixture into the graham cracker crust and bake at 325F for 50-60 min. Insert a toothpick and check if it comes out clean. It there is cheese sticking to it, bake it for some more time. The center should be almost set at this point.

At that point, remove and let rest for at least 4 hrs in the refrigerator after bringing it to room temperature. Letting it sit in the fridge overnight is a better option.

Slice and serve chilled with sliced strawberries.





This goes to Ley's Baking for Breast Cancer Awareness