This Low Calorie Cheesecake is just 96 calories and so impressive! I have included some yummy toppings as well so you can "jazz up" your cheesecake anyway you like. If you don't have a springform pan, you can make this cheesecake recipe in a 9x13 baking dish. You will want to lower the cook time to 25-35 minutes, this will make cheesecake bars!Special Tip: If you cheesecake cracks (it happens to all of us from time to time!) add one of the supplied sauces to the top and cover up the crack. Then no-one will see it and you'll have an extra fancy cheesecake!
Preheat the oven to 350 degrees and line the bottom of a springform pan with parchment paper. Then spray the inside of the springform pan with olive oil. Finally, wrap the outside of the springform pan with one large sheet of foil, and place the prepared springform pan on a baking sheet.
In a medium bowl mix the cheesecake crust ingredients together until it resembles wet sand. Then add to the springform pan and press down to create a well packed crust.
Add the pan to the oven and bake for 10 minutes while you work on the cheesecake filling.
To a food processor or a large bowl, combine the cream cheese, powdered sugar, vanilla extract and egg whites. Mix on low speed or gently, this way you don't add bubbles to the mixture. Let the mixture set for 10 minutes to settle and pop any bubbles.
Pour the cheesecake filling to the springform pan, spreading the top in an even layer.
Bake for 35-45 minutes until the sides pull away form the pan and the middle begins to firm up.
Remove from the oven and cool on the countertop for 1 hour, then move to the refrigerator to chill completely.
Once chilled completely release and remove the sides of the springform pan and slice into 16 pieces.
Special Tip: if your cheesecake cracked on top, don't worry. Just add one of the low calorie sauces supplied to the top and cover it up. Then no-one will know.