Crustless lite Traditional Cheesecake |
|
 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
|
Cheesecake open to variations, I lightened it up a bit. It's lighter and fluffier than traditional cheesecake, and you don't have to feel as guilty indulging. :D I like to add 1/2 tsp vanilla for traditional flavor or 3/4 tsp of a different extract to give it another flavor, like pineapple or peppermint. NOTE: Prep time does not include cooling times. Ingredients:
2 cups part-skim ricotta cheese |
2 cups cottage cheese |
1 1/2 cups sugar |
3 eggs |
1 teaspoon lemon juice |
1/2 teaspoon vanilla (and 1/4 tsp another extract if you like) |
3 tablespoons cornstarch |
3 tablespoons whole wheat flour (can sub all-purpose flour but wheat's for lite purposes) |
2 tablespoons melted butter |
2 tablespoons unsweetened applesauce |
2 cups plain yogurt |
Directions:
1. Important note: DO NOT PREHEAT THE OVEN!
2. Blend the ricotta and cottage cheeses together, then mix in the sugar.
3. Beat in eggs one at a time.
4. Add the lemon juice, vanilla and/or other extracts, cornstarch, flour, butter, and applesauce and blend well until fully incorporated.
5. Fold in the yogurt.
6. Pour the mixture into a greased 10 pan.
7. Put the cake into the cold oven- not preheated!
8. Turn the heat on to 325 and bake for 1 hour. (If you use a convection oven like I do, you may have to adjust downward to 45-50 minutes.).
9. Turn the oven off after the cake appears to have set, and let t cool in there for 2 more hours.
10. Wrap in foil and refridgerate for at least 6-8 hours before eating.
|
|