Judy Yamada/Kitchen Maven
The first mention of cheesecake is attributed to the Greek physician Aigimus.th In the 1st century BC, he wrote a book explaining how to make cheesecake. The first works that actually compiled cheesecake recipes were created for religious purposes. A more modern version of this dessert is found in the 1390 English cookbook Forme of Cury. Based on this book, modern British chef Heston Blumenthal claims that cheesecake is an English invention. It wasn’t until he was 15 years old that the English name “Cheesecake” came into use.th century. However, there are national and regional versions of cheesecake around the world.
In South Africa it is prepared with whipped cream, cream cheese and gelatin. In Japan, it’s light and wobbly with plenty of cream cheese and eggs. And in Russia, it is ring-shaped and filled with cottage cheese or quark. There are many kinds of cakes, such as fluffy and light Chicago-style cheesecake and rich creamy New York-style desserts.
What these delicious treats have in common is that they are high in calories. That’s why diners and bakers want to experience the best flavor in every bite. And it is certainly true that the simpler and simpler the recipe, the better for this bakery.
We’ve created a lighter version of this popular treat that everyone can share. A cheesecake dessert that is easy to make and sure to please. Each serving is made individually, so you can enjoy it as it is after grilling or with your favorite toppings. I like to top it with lightly sweetened reduced-fat sour cream and berries, or a dollop of marmalade fruit spread topped with toasted almond slices. With just 1/3 cup of sugar, plain nonfat yogurt, unsweetened applesauce, and reduced-fat cream cheese, it’s lower in calories than the rest and a winner. The “Light Lemon Cheesecake Cup” can also be individually wrapped in small cups and frozen in containers. So you can defrost one at a time to suit your individual cravings.
This recipe is featured in my cookbook Thrifty Comfort Cooking for Challenging Times. All author royalties from the retail sale of this cookbook will go directly from the publisher to Tillamook Services, an Oregon food bank to help families and individuals facing food insecurity. By purchasing my book, you can help those in need and have a great new cookbook for your collection. Thank you for your cooperation.
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https://www.amazon.com/Thrifty-Comfort-Cooking-Challenging-Times/dp/0578310767
light lemon cheesecake cup
Individually baking sweet and savory treats is a really great idea when it comes to weight loss and conscious eating. Whether it’s dinner rolls, tarts, biscuits, frittatas, or cheesecakes, Mini makes it easy to set your overeating limit.
3/4 cup graham cracker crumbs – about 5 (regular or gluten-free)
1 and 1/2 tablespoons melted salted butter
8 ounces reduced-fat cream cheese, softened
1/3 cup granulated sugar
2 teaspoons real vanilla essence
1/2 cup unsweetened applesauce
1/2 cup plain Greek yogurt, fat-free or low-fat
3 tablespoons fresh lemon juice
1 tablespoon finely grated fresh lemon peel
1 tablespoon sifted all-purpose flour, or gluten-free flour, or cornstarch
2 large eggs (brought to room temperature and lightly beaten)
Preheat oven to 325°F.
Line 12-cup muffin tins with paper cupcake liners.
Add graham cracker flour and melted butter to a small bowl and mix well. Evenly distribute crumb mixture among 12 cupcake liners. Press down the mixture in each cup.
Using an electric mixer, beat softened cream cheese, sugar, and vanilla at medium speed until smooth. Add applesauce, yogurt, lemon juice, zest and flour and mix until mixture is well blended. Add eggs. Mix until the eggs are well incorporated into the mixture.
Mix the dough one final time and divide into cupcake liners.
Bake in preheated oven 20 to 28 minutes (depending on oven) or until cheesecake center is almost set. Allow to cool to room temperature, then cover the entire pan with plastic wrap. Refrigerate at least 3 hours. Remove cake from pan using a small offset spatula or fork. Enjoy with your favorite toppings. It can be served in a liner or removed from the liner and served on a small plate.
12 servings
Original: Kitchen Maven