Light-as-Air Banana Cheesecake

Posted on April 24, 2011

Light-as-Air Banana Cheesecake (low fat and gluten-free)

When I saw these sitting on my counter the yesterday, I knew something needed to be done.

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You know how I feel about wasting precious ingredients.

Light-as-Air Banana Cheesecake (low fat and gluten-free)

Since I had plans last night to go to a Passover dinner at my sister’s, I wanted to make something that would be kosher-friendly.  Then I realized cheesecake is almost entirely flour-free.  The only real issue is the typical cookie crust.

Light-as-Air Banana Cheesecake (low fat and gluten-free)

My mom made a non-fat banana cheesecake a few years ago that was really delicious.  I remember being so impressed by the creaminess despite using fat-free cream cheese.  This time around, I used light cream cheese for half to prevent the cheesecake from being too dense.

Light-as-Air Banana Cheesecake (low fat and gluten-free)

Instead of using graham crackers, I made an almond crust.  So not only is this cheesecake Passover friendly, but it is also gluten-free.

Start by making your crust; grind almonds in a food processor until nuts are in very small pieces with some crumbs

almonds in food processor 1

almonds in food processor 2

Mix almonds with granulated sugar and then add melted butter

almonds and sugar add butter to crust ingredients

When crust ingredients are combined, press them down in a spring-form pan sprayed with cooking spray and wrapped tightly with tin foil

making crust 1 making crust 2

Bake crust for ~7 minutes or until nuts are lightly browned

making crust 3

While crust is cooling, make cheesecake batter; beat cream cheese at high speed with the mixer whisk attachment for several minutes or until it is light and creamy

cream cheese 1 cream cheese 2

Add non-fat greek yogurt and mix well

greek yogurt

Mix in the banana, sugar and vanilla at medium-high speed

mashed bananas banana sugar vanilla mixed in

Then, add your eggs, one at a time, mixing at medium speed

add eggs

When batter is creamy and all ingredients are combined, pour into prepared pan; place uncooked cheesecake in a roasting pan and fill the pan with water to ~1/3 the height of the cheesecake

cheesecake batter ready to bake 2

Bake in center of oven for about 1 hour and 20 minutes or until top is firm

done 1

Chill cheesecake in refrigerator for 12 hours or until set; when ready to serve, carefully use a knife to skim the edge of the cheesecake and separate from the pan

Light-as-Air Banana Cheesecake (low fat and gluten-free)[print_this]

Almond Crust

Ingredients

  • 3/4 cup whole almonds (if using unsalted, add a dash of salt to crust ingredients)
  • 2 tablespoons granulated sugar
  • 2 tablespoons unsalted butter, melted

Cooking Directions

  1. Pre-heat oven to 350 degrees
  2. Grind almonds in a food processor until nuts are in very small pieces with some fine crumbs
  3. Mix almonds with granulated sugar and salt (if needed); stir in melted butter
  4. When crust ingredients are combined, press them down in a spring-form pan sprayed with cooking spray and wrapped tightly with tin foil
  5. Bake crust for ~7 minutes or until nuts are lightly browned

Low Fat Banana Cheesecake

Ingredients

  • 2 8-ounce blocks fat free cream cheese, softened at room temperature
  • 2 8-ounce blocks light cream cheese, softened at room temperature
  • 1 cup fat free greek yogurt, plain
  • 1 1/2 cups sugar
  • 1 1/2 cups mashed ripe bananas (~3 medium)
  • 2 teaspoons vanilla extract
  • 4 large eggs

Cooking Directions

  1. Reduce oven temperature to 325 degrees once crust is finished baking
  2. While crust is cooling, make cheesecake batter; beat cream cheese at high speed with the mixer whisk attachment for several minutes or until it is light and creamy
  3. Add non-fat greek yogurt and mix well
  4. Mix in the banana, sugar and vanilla at medium-high speed
  5. Then, add your eggs, one at a time, mixing at medium speed
  6. When batter is creamy and all ingredients are combined, pour into prepared pan; place uncooked cheesecake in a roasting pan and fill the pan with water to ~1/3 the height of the cheesecake
  7. Bake in center of oven for about 1 hour and 20 minutes or until top is firm
  8. Chill cheesecake in refrigerator for 12 hours or until set; when ready to serve, carefully use a knife to skim the edge of the cheesecake and separate from the pan
  9. Serve topped with mixed berry sauce (recipe coming) or fresh whipped cream

[/print_this]

Adapted from Cooking Light

Light-as-Air Banana Cheesecake (low fat and gluten-free)

What is your favorite light dessert?

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