Serving size

1/12 pie
240 Minutes

This keeps fairly well for a couple days, but the fresher the better.

Note: Because of the lack of complete reporting on nutrition information for Graham Crackers I am not able to give complete information on some nutrients in this healthy cheesecake recipe.



16 squares Cookies, graham crackers, plain or honey, lowfat
1 Tbsp. Honey
1 large Egg white(s) (for the crust)
8 ounces Fat free cream cheese (block)
8 ounces Reduced fat cream cheese (block)
1 cup Fat free sour cream
1 cup (not packed) 1% Cottage cheese
1 cup Z-Sweet / Stevia
1 tsp. Vanilla extract
1/4 cup Lemon juice
1/2 cup Egg Substitute
1/4 tsp. Salt
3 large Egg white(s) (for the filling)


This recipe requires a springform pan and 18" wide aluminum foil.

Preheat the oven to 300°F.

Remove the sides from the springform pan and place the pan bottom on top of two 18 inch square sheets of aluminum foil. Fold the edges of the foil into a loose cone shape so that the sides of the pan can be slipped down over the top. Close the sides of the pan around the bottom and then press the foil against the inside of the sides of the pan. The result will be the foil outside the pan on the bottom and inside the pan on the sides.

Fill a large roasting pan with about 1 1/2 inches of water and place in the oven.

Place the graham crackers in food processor fitted with a steel blade and process until they are fine crumbs. Drizzle in the honey through the top of the food processor until well blended into the crumbs then stop the food processor.

In a small mixing bowl gently whisk the first egg white until it is frothy. Place the cracker crumbs in the egg whites and blend together with a fork. Press the crumb mixture into the bottom of the springform pan. Place the pan in the oven and cook for ten minutes. Remove from the oven.

While the crust is cooling, place the non-fat cream cheese, reduced-fat cream cheese, non-fat sour cream, 1% cottage cheese, stevia, vanilla extract, lemon juice, egg substitute and salt in a clean food processor bowl fitted with a steel blade. Process until smooth.

In a copper bowl, whisk the 3 remaining egg whites until they form stiff peaks. Gently fold in the batter from the food processor until well blended.

Pour the batter into the springform pan. Place the pan in the heated water bath and bake for one hour. Turn off the oven and remove the water bath from the oven. Return just the cheesecake (without the water bath) to the warm oven and allow to sit for 2 hours in the oven as it cools.

Chill for at least four hours before serving.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is NOT safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

The quote above says it all. This is real (and healthy) cheesecake, made light and fluffy by the whipped egg whites and creamy by the blended cottage cheese and Neufchâtel.

"Have your cheesecake and eat it too."

Morgan Ladd Harlan, Muse