By Judi Yamada/Kitchen Maven
The earliest mention of cheesecake is attributed to Greek physician Aegimus in the 5th century BCE who wrote a book explaining the methods for creating cheesecakes. The first actual compilation of cheesecake recipes was created for religious purposes. A more modern version of the dessert is found in the 1390 English cookbook “Forme of Cury”. Based on this book, contemporary English chef Heston Blumenthal claims that cheesecake is an English invention. English name “cheesecake” has only been in use since the 15th century. But there are national and regional versions of cheesecake all over the world.
In South Africa it’s prepared with whipped cream, cream cheese and gelatin. In Japan, it’s made with cream cheese and lots of eggs and is light and wobbly. And in Russia, it’s ring shaped and full of cottage cheese or quark. There are many varieties including the light fluffy Chicago style cheesecake and the dense creamy New York style dessert.
One thing all these delicious treats have in common is lots of calories, so diners and bakers want to get the best taste experience from every bite. And the simpler and more straight forward the recipes, the better for this baker, that’s for sure.
I created a lightened version of this well-loved treat for us to share. It’s an easy to prepare cheesecake dessert that you will love. Made in individual servings, after baking it can be eaten as is or topped with your choice of deliciousness. I like toppings of lightly sweetened reduced fat sour cream and berries, or a bit of marmalade fruit spread topped with toasted almond slices. Lower calorie than most with just 1/3 cup sugar, nonfat plain yogurt, unsweetened applesauce, and reduced fat cream cheese, it’s a winner. And each little cup of “Light Lemon Cheesecake Cups” may be wrapped individually, placed in a container and frozen. So, they can be defrosted one at a time for those individual cravings.
This recipe is featured in my cookbook, “Thrifty Comfort Cooking for Challenging Times”. All author royalties for retail sales of this cookbook go directly from publisher to the Oregon Food Bank, Tillamook Services to assist families and individuals experiencing food insecurity. Your purchase of my book will help those in need, and you’ll have a great new cookbook for your collection. Thanks for your support.
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https://www.amazon.com/Thrifty-Comfort-Cooking-Challenging-Times/dp/0578310767
Light Lemon Cheesecake Cups
When it comes to weight loss and mindful eating, baking individual sweet and savory treats is really a great idea. Whether it’s dinner rolls or tarts, biscuits, frittatas or cheesecakes, minis set easy limits on overindulging.
¾ cup graham cracker crumbs – about 5 sheets (regular or gluten free)
1 ½ Tablespoons salted butter, melted
8 ounces reduced fat cream cheese, softened
1/3 cup granulated sugar
2 teaspoons real vanilla extract
½ cup unsweetened applesauce
½ cup plain Greek yogurt, nonfat or low fat
3 Tablespoons fresh lemon juice
1 Tablespoon finely grated fresh lemon zest
1 Tablespoon all-purpose flour, sifted OR gluten free flour OR corn starch
2 large eggs, room temperature & lightly beaten
Preheat oven to 325 F.
Line the 12-cups of a muffin pan with paper cupcake liners.
In a small bowl, mix graham cracker crumbs and melted butter, stirring to combine well. Distribute crumb mixture evenly in the 12-cupcake liners. Press down the mixture in each cup.
Using an electric mixer, combine softened cream cheese, sugar and vanilla on medium speed until smooth. Beat in the applesauce, yogurt, lemon juice, zest and flour until mixture is well blended. Add eggs. Beat just until eggs are well blended into mixture.
Give the batter one last stir and divide it into the cupcake liners.
Bake in a preheated oven from 20-28 minutes (depending on your oven), or until the cheesecake centers are almost set. Cool to room temperature and then cover the entire pan with plastic wrap. Refrigerate for at least 3 hours. Remove cakes from pan using a small offset spatula or fork. Enjoy with toppings of your choice. May be served in the liners or removed from liners onto small plates.
12 servings
Original: Kitchen Maven
