When I saw these sitting on my counter the yesterday, I knew something needed to be done.
You know how I feel about wasting precious ingredients.
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.
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.
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
Mix almonds with granulated sugar and then add melted butter
When crust ingredients are combined, press them down in a spring-form pan sprayed with cooking spray and wrapped tightly with tin foil
Bake crust for ~7 minutes or until nuts are lightly browned
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
Add non-fat greek yogurt and mix well
Mix in the banana, sugar and vanilla at medium-high speed
Then, add your eggs, one at a time, mixing at medium speed
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
Bake in center of oven for about 1 hour and 20 minutes or until top is firm
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
- 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
- Pre-heat oven to 350 degrees
- Grind almonds in a food processor until nuts are in very small pieces with some fine crumbs
- Mix almonds with granulated sugar and salt (if needed); stir in melted butter
- When crust ingredients are combined, press them down in a 9-inch spring-form pan sprayed with cooking spray and wrapped tightly with tin foil
- Bake crust for ~7 minutes or until nuts are lightly browned
Low Fat Banana Cheesecake
- 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
- Reduce oven temperature to 325 degrees once crust is finished baking
- Add non-fat greek yogurt and mix well
- Mix in the banana, sugar and vanilla at medium-high speed
- Then, add your eggs, one at a time, mixing at medium speed
- Bake in center of oven for about 1 hour and 20 minutes or until top is firm
- Serve topped with mixed berry sauce (recipe coming) or fresh whipped cream
Adapted from Cooking Light
What is your favorite light dessert?