Microwave Cheesecake - Healthy Recipes Blog (2024)

FAQs

How healthy is cheesecake? ›

It's high in calories, sugar, and fat, so it's important to limit cheesecake in your diet, just as you would any dessert. However, there's nothing wrong with enjoying this dessert from time to time as part of a healthy, well-rounded diet.

Cheesecake typically has about the same calories as an iced chocolate cake and roughly 30 per cent fewer calories than a chocolate mud cake. It also has on average 2-3 times as much calcium, less sugar and more protein than either kind of chocolate cake.

In baking, reduced-fat cream cheese is the way to go. Cheesecakes and cream cheese doughs especially need fat to work. The heat of the oven will dry out these cheeses without their melting or spreading very well.

Flour or cornstarch is sometimes included in cheesecake recipes to preventing cracks. If you find that you always have problems with cracking and your cheesecake recipe does not call for any flour or cornstarch, it's ok to experiment and add some cornstarch (one to two tablespoons) to the batter when you add the sugar.

Diabetics can eat cheesecake in moderation, but it's crucial to monitor portion size and manage carbohydrate intake, as cheesecake is high in sugar and carbs. Opting for sugar-free or low-carb variations and consulting with a healthcare provider for dietary guidance can also be beneficial for diabetics.

Berries and Cream

It's a classic combo. Berries are sweet, juicy, and low in calories. They also have many heart-healthy nutrients, like antioxidants and fiber. Dress a cup of them up with a dollop of whipped cream or low-fat sour cream -- it adds 20 to 50 calories, but little to no sugar.

Sour cream replicates cream cheese's taste but isn't quite as caloric, making it a good choice for a lower-calorie substitute. It gives baked goods a texture that's airy and moist, and even adds an extra bit of creaminess to cheesecake. You can substitute an equal amount of sour cream for cream cheese in recipes.

Neufchâtel cheese has a slightly lower fat content than cream cheese and a slightly higher moisture content. For use as a spread, this difference will be unnoticeable, and you can make substitutions in a 1:1 ratio. But if you're planning to bake with your Neufchâtel cheese, it could be problematic.

It's a good source of vitamin A and doesn't provide much lactose. However, it's low in protein and high in fat and calories, so it's best to use it in moderation. Notably, versions like whipped cream cheese are lower in fat and calories.

Eggs: Three whole eggs hold the cheesecake together. I also add an extra yolk, which enhances the cake's velvety texture. (Whites tend to lighten the cake, which is actually fine — if you don't feel like separating that fourth egg and don't mind some extra airiness in the texture, just add in the whole egg.)

What happens if you don't put flour in cheesecake? ›

Cheesecake recipes that do not contain flour are luxuriously smooth and dense. Eggs are another factor in the texture of your cheesecake. Handled correctly, eggs give cheesecake its structure and silken texture. Their curled-up proteins unfurl and link together when gently heated, transforming from liquid to solid.

Cheesecake is clearly a different animal from bundts or cupcakes, but sour cream has a place here too! Combined with even more densely rich cream cheese, sour cream actually tempers the star ingredient a touch, softening its texture. It also adds another layer of tangy flavor and moisture to a cheesecake.

The major component of this dessert's delicious flavour is undoubtedly high-quality cream cheese. After that, you add sugar, full cream, or sour cream. For a baked variant, some recipes ask for eggs and flour, while those for unbaked cheesecakes call for gelatin or its plant-based equivalent (agar-agar).

Ultimately, because cheesecake is packed with sugar, eating too much of it will lead to the bacteria that leads to decay, cavities and disease. Also, if your cheesecake is set in the fridge, the cold might trigger teeth sensitivity.

They both are great in their own way. It all narrows down to your personal preferences. If you enjoy dense and velvety cake, a baked cheesecake is the one for you. Or if you crave some light and airy dessert post-dinner, go for the no-bake one.