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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 12 |
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From Comer, Georgia, Jean Castle sends her light and luscious cheesecake. The creamy dessert has a mild lemon flavor that offers a refreshing twist to the old-time favorite. Ingredients:
1 cup reduced-fat graham cracker crumbs (about 5 whole crackers) |
1/4 cup packed brown sugar |
1 teaspoon ground cinnamon |
2 tablespoons butter, melted |
filling: |
2 cups (16 ounces) 2% cottage cheese |
1 cup (8 ounces) reduced-fat plain yogurt |
4 ounces reduced-fat cream cheese |
3/4 cup sugar |
1/2 cup egg substitute |
3 tablespoons cake flour |
2 tablespoons lemon juice |
1/2 teaspoon grated lemon peel |
1 teaspoon vanilla extract |
Directions:
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.
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 combined. Stir in the flour, lemon juice, lemon peel and vanilla. Fold in cottage cheese mixture. Pour into crust.
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. Yield: 12 servings.
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