I’m many of you heard of many Oreo cheesecake recipes. Some of you probably made some yourself. Some of you may be wondering if I did anything different and I have. Cheesecakes are not particularly known for being one of the healthiest desserts ever made. Cheesecake tend to be high in sugar and fat content. Its hard to make a low fat dessert that is tasty at the same time. I did my best and it worked. I made a chocolate ganache but you can completely leave that step out if you choose to. Besides, who needs the extra calories anyways? I kid 😉
The flavor of this cake is a bit more on the rich side as I and hubby like are desserts made that way. If,however, you have a sweet tooth, you can add more sugar to your preferred amount. I used lemon zest to counteract the excess sweetness in this cake. Plus I like a hint of citrus flavor. In order to reduce the fat content, I used low fat leben instead of sour cream. Leben is essentially a semi-liquid yogurt like food made from curdled milk originating from North Africa and the Levant. In Arabic, its pronounced as “laban”. Oreo cookies are generally available at your local supermarket but if you can’t seem to find any, you can use similar cookies. As far as using cream cheese for your cheesecake batter, you can use any brand you want.
For this recipe, you will need:
- 1 package of OREO cookies divided
- 4 tablespoons of butter/margarine melted
- 3 packages reduced fat cream cheese softened
- 1 cup of low-fat plain Leben
- 3/4 cup of sugar
- 2 tablespoons of flour
- 1 cup of skim milk
- 2 teaspoons of vanilla extract
- 1 teaspoon of lemon zest
- 3 eggs
For the ganache:
- 1 cup of unsweetened cocoa powder
- 3/4 cup of coconut or vegetable oil
- 1/2 cup of brown sugar
- 1 teaspoon of vanilla
- A dash of salt
Preheat oven to 350 degree F.
Crush 28 cookies finely; coarsely chop remaining cookies. Mix crushed cookies with butter; press onto bottom and 2 inches up side of 9-inch springform pan. Beat cream cheese and sugar in large bowl with mixer until blended. Pour in milk . Add leben,lemon zest and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chopped cookies. Pour into crust. Bake for 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
For the ganache, combine oil,cocoa powder,sugar,vanilla, and salt in a small saucepan. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl, and working out to the sides. Be careful not to add too much air to the ganache. Stir until everything has been dissolved, about 2 minutes. It may look done after 1 minute of stirring, but keep going to be sure it’s emulsified.
Pour oover chilled cheesecake. Refrigerate for 4 hours before serving.
Yields 8-10 servings.