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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Classic Cheese Cake

Source: Enlitened Kosher Cooking by Nechama Cohen

Creamy low-fat cheesecake.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	100.4

Total Carbs	7.2 g

Dietary Fiber	0.0 g

Sugars	3.3 g

Total Fat	1.8 g

Saturated Fat	0.6 g

Unsaturated Fat	0.2 g

Potassium	45.0 mg

Protein	13.0 g

Sodium	133.4 mg

Dietary Exchanges 1.8 Fat, 0.0 Fruits, 0.3 Meat, 0.0 Starch, 0.3 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat oven to 400 degrees F. Line the bottom of a 9-inch springform pan with baking paper. Spray just a bit with non-stick cooking spray.
Separate the eggs. Beat egg whites with salt, half of the sugar substitute and half of the lemon juice, until stiff. Beat the egg yolks with the remaining sugar substitute until thick.
With the mixer on a low-medium setting, beat in the vanilla, cheese, lemon juice and rind, and protein powder until incorporated. Gently fold into the beaten egg whites.
Bake for 10 minutes at 400 degrees F; then turn the oven down to 300 degrees F and bake for another 40 minutes. When the top of the cake is set, turn off the oven and keep the oven door closed. Allow to cool for another hour in the oven. Remove and continue to cool on a wire rack.
Combine topping ingredients. Spread on top of the cheesecake and bake for 5 minutes at 450 degrees F.