Fresh And Healthy Lemon Berry Cheesecake |
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Prep Time: 0 Minutes Cook Time: 65 Minutes |
Ready In: 65 Minutes Servings: 7 |
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I was playing in the kitchen one day and wanted a different cheesecake that was cool and refreshing for summer and to use the things that I had on hand so this is what I came up with. Every body loves it to. Very creamy to Ingredients:
3/4 cup crushed gingersnap cookies |
3 tbsp. quick-cooking oats, uncooked |
2 tbsp. butter, melted |
cooking spray |
1 (16-oz.) container 1% low-fat cottage cheese |
1 (8-oz.) pkg. 1/3 less fat cream cheese, softened |
2/3 cup sugar |
3 tbsp. all purpose flour |
1 tsp. lemon grated lemon zest from 1 lemon |
2 tbsp. fresh lemon juice (1 med. lemon) |
2 large eggs |
1 tsp. large egg white |
1 tsp. pure vanilla extract |
2 cups raspberries |
Directions:
1. Preheat the oven to 350*F.
2. Place crushed gingersnaps, oats and butter in a food processor, process until blended.
3. Press into the bottom and 1 up sides of a 7 springform pan coated with cooking spray.
4. Bake for 6 minutes. Remove from the oven, cool completely.
5. Reduce the oven to 325*F.
6. Combine cottage cheese and cream cheese in processor and process 2 minutes until smooth.
7. Add sugar and next 6 ingredients, process i minute until just blended. Pour cheese mixture over prepared crust.
8. Bake for 1 hour and 5 minutes until center is almost set (center will be soft but will firm when chilled).
9. Turn off the oven, leave cheesecake in oven 30 minutes.
10. Remove cheesecake from oven, gently run a knife around edge of cheesecake to release sides of pan.
11. Cool to room temperature on a wire rack. Cover and chill 8 hours.
12. Unmold cheesecake onto a serving platter. Top with raspberries.
13. Per Serving: 284 calories (41% from fat), Fat 13.2 grams (sat. 7.1 grams, mono, 4.4 grams, poly, 0.8 grams, protein, 11 grams, carb. 32 grams, fiber 2.1 grams, chol, 75 mg, iron, 1.7mg, sodium 374 mg, calc, 70 mg.
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