After some experimenting, I've come up with a lightened cheesecake that I'm actually happy with. At 151 calories a slice. And 10 grams of protein. Eat a couple slices, and you might get away with calling it a meal!
This recipe makes 8 slices. I'm using a 7" springform pan, so it won't look as thick if you're using a regular 9" cake pan. I got this one on Amazon. I've used it exactly twice so far so I can't speak for its durability, but so far I like it.
I used brownie mix for the "crust" but something else could certainly be substituted. I didn't have graham crackers or oreos on hand when I started experimenting, so I decided to just go with the brownie crust.
1/2 Cup Duncan Hines Dark Chocolate Fudge Brownies
1 Container Egg Beaters Original Perfect Portions
1 Cup Fage Nonfat Greek Strained Yogurt
1/2 Package Philadelphia Cream Cheese - Neufchatel (4 oz)
3/4 Cup Polly-o - Part-skim Ricotta Cheese
1/8 Cup Honeyville Soy Protein Isolate
1.5 Cups Granulated Splenda (Or less, if you prefer. It did turn out pretty sweet.)
2 Teaspoons Vanilla Extract
1/2 Can Comstock No Sugar Added Cherry Pie Filling
Preheat oven to 350 degrees Fahrenheit.
Grease and flour your spring-form pan. (I use non-stick cooking spray.) If you don't have a springform pan, I've also been able to get away with carefully covering a normal cake pan with aluminum foil, and then greasing and flouring that.
In a small bowl, mix your 1/2 cup of brownie mix with some of the egg beaters and a bit of water. Spread that on the bottom of the pan And let it bake for a few minutes. (I'd suggest waiting until you're almost finished making the main filling before baking doing that.)
In a larger bowl, combine the Greek yogurt, Neufchatel cream cheese, Ricotta cheese, soy protein, Splenda, vanilla extract, and the rest of the egg beaters. Beat with a hand mixer until smooth. (A stick blender or something would probably do it too.)
After the crust has started to bake a bit, take it out of the oven and pour the cheesecake filling on top. Put it back in the oven and bake for about 50-60 minutes. You could probably avoid cracks by doing the whole water bath thing, but since I'm putting the cherry pie filling on top anyway, I'm not concerned about the cracks. It does rise above the edge of the pan a bit, but it sinks back down after it's been removed from the oven, and I haven't had it overflow and make a mess or anything.
Let the cheesecake cool first on the counter, and then in the refrigerator. Once it's finished chilling, spread the cherry pie filling on top. And voilà, you have dessert. Or lunch!
Each slice (1/8th of the cheesecake) has 151 calories, 7 grams of fat, 10 grams of protein, and 9 grams of sugar.