Lighter Cheat Day Cheesecake

(Espresso Swirl Cheesecake)

CHEAT DAY TREAT!!! It's gonna be legend-wait for it & I hope you're not lactose intolerant because the second 1/2 of that word is DAIRY! (if you get that reference, then you've made me really happy)

Compared to a regular cheesecake (which has roughly about 264 g of fat/588 g carbs/72 g protein ) this cake has macros that any bodybuilder can appreciate during a cheat day. It freezes well, so don't be tempted to eat the whole thing in one day.

(Lighter) Authentic New York Cheesecake

adapted from America’s Test Kitchen Healthy Family Cookbook by America’s Test Kitchen

Crust

9 whole low fat graham crackers

4 tbsp fat free milk

1 tbsp Splenda

Filling

1-lb 1 percent cottage cheese

8-oz fat free Greek-style yogurt

1-lb light cream cheese, room temperature (these are usually the ones sold in tubs)

1 1/2 cups splenda

1 tbsp vanilla extract

1 tbsp lemon zest

1/4 tsp salt

3 large eggs, room temperature

******To make espresso swirl cheesecake, omit lemon zest and substitute ¼ cup espresso or strong coffee***
For the crust: Adjust an oven rack to the middle position and heat the oven to 325 degrees. Process the graham crackers in a food processor to fine, even crumbs, about 30 seconds. Add in milk and splenda and pulse or stir to combine, then pour crumbs into a 9‑inch springform pan and press into an even layer using the flat bottom of a measuring cup or glass. Bake the crust until fragrant (and browned around the edges), 10 to 15 minutes. Let cool on a wire rack for 30 minutes.

For the filling:
1. While the crust cools, increase the oven temperature to 500 degrees. Line a medium bowl with a clean dish towel or several layers of paper towels. Spoon the cottage cheese into the bowl and let drain for 30 minutes (this can also be done in a fine strainer).
2. Process the drained cottage cheese in a food processor until very smooth and no visible lumps remain, about 1 minute, scraping down the bowl as needed.

3. Add the cream cheese and yogurt and continue to process until smooth, 1 to 2 minutes, scraping down the bowl as needed. (Yogurt can be added with cottage cheese if you drained them together).

4. Add the splenda, vanilla, lemon zest, and salt and continue to process until smooth, about 1 minute. With the processor running, add the eggs one at a time and continue to process until smooth.

5. Being careful not to disturb the baked crust, coat the inside of the pan with vegetable oil spray. Set the pan on a rimmed baking sheet. Pour the cheese mixture into the cooled crust and place in the oven. (If making espresso swirl, carefully pour coffee into batter and swirl it around with a fork)

6. Bake for 10 minutes at 500F. Without opening the oven door, reduce the oven temperature to 200 degrees and continue to bake until an instant-read thermometer inserted into the center of the cheesecake reads 150 degrees, about 1 hour and 30 minutes, rotating the pan halfway through baking.

7. Transfer the cake to a wire rack and run a paring knife around the edge of the cake. Let cool until barely warm, 21/2 to 3 hours, running a paring knife around the edge of the cake every hour or so.

8. Wrap the pan tightly in plastic wrap and refrigerate until cold, about 3 hours. To serve, wrap a wet, hot kitchen towel around the springform pan and let stand for 1 minute. Remove the sides of the pan. Blot any excess moisture from the top of the cheesecake with paper towels. Let the
cheesecake stand at room temperature about 30 minutes before serving.

Nutritional Info (Total Cake!!!!!)
Protein 134g
Fat 94 g
Carbs: 182 g
Approx cal 2,277