Healthy Cheesecake
TOTAL TIME: Prep: 35 min. Bake: 40 min. + chilling
YIELD: 12 servings.
This creamy dessert has a mild lemon flavor that offers a refreshing twist to the old-time favorite. —Jean Castle, Comer, Georgia
Ingredients
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1 cup reduced-fat graham cracker crumbs (about 5 whole crackers)
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1/4 cup packed brown sugar
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1 teaspoon ground cinnamon
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2 tablespoons butter, melted
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FILLING:
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2 cups 2% cottage cheese
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1 cup reduced-fat plain yogurt
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4 ounces reduced-fat cream cheese
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3/4 cup sugar
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1/2 cup egg substitute
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3 tablespoons cake flour
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2 tablespoons lemon juice
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1/2 teaspoon grated lemon zest
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1 teaspoon vanilla extract
Directions
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1.
In a small bowl, combine the graham cracker crumbs, brown sugar and cinnamon; stir in butter. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
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2.
In a blender or food processor, combine cottage cheese and yogurt. Cover and process until smooth; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add egg substitute; beat on low speed just until blended. Stir in the flour, lemon juice, lemon zest and vanilla. Fold in cottage cheese mixture. Pour into crust.
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3.
Return pan to baking sheet. Bake at 325° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.
Nutrition Facts
1 slice: 197 calories, 5g fat (3g saturated fat), 18mg cholesterol, 284mg sodium, 29g carbohydrate (22g sugars, 0 fiber), 8g protein.
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