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Prep Time: 1440 Minutes Cook Time: 120 Minutes |
Ready In: 1560 Minutes Servings: 12 |
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Try this low fat cheesecake recipe. I promise you will not be disappointed! Enjoy. Ingredients:
1 cup graham cracker crumbs |
4 tablespoons unsalted butter |
1 tablespoon sugar |
1 lb 1% cottage cheese (drained and creamed in a food processor until no lumps) |
1 lb light cream cheese, at room temperature |
8 ounces low-fat yogurt cheese (see comment below) |
1 1/3 cups sugar |
1/4 teaspoon salt |
1/2 teaspoon lemon zest |
1 tablespoon vanilla extract |
3 large eggs |
Directions:
1. The crust:.
2. Preheat oven to 325 degrees.
3. In a bowl, combine graham cracker crumbs, melted butter and sugar.
4. Transfer the mixture to a 9-inch springform pan and press evenly into the pan bottom.
5. Bake until the crust lightly browned, approximately 10 to 15 minutes.
6. Cool on a wire rack.
7. The filling:.
8. Preheat oven to 500.
9. Add drained cottage cheese to food processor and blend until no lumps remain.
10. Add the cream cheese and yogurt cheese and continue to process until smooth.
11. Add the sugar, salt, lemon zest and vanilla and continue to process until smooth.
12. With the processor running, add the eggs, one at a time and continue to process until smooth.
13. Set the spring formed pan on a rimmed baking sheet. Pour the cheese mixture into the cooled crust.
14. Bake for 10 minutes, Without opening the oven door, reduce the oven temperature to 200 degrees and continue to bake for about 1 1/2 hours.
15. Transfer the cake to a wire rack and run a paring knife around the edge ofthe cake to loosen it. Cool the cake at room temperature until barely warm,about 2 1/2 to 3 hours, running a paring knife around the edge to loosen the cake every hour or so.
16. Cool for at least 3 hours.Let the cheesecake stand at room temperature for about 30 minutes before slicing.
17. Comment:.
18. For the yogurt cheese -
19. Line a fine mesh strainer with 3 paper coffee filters and set it over a deep container. Spoon 16oz of yogurt (this will yield the 8oz needed for the recipe) into the lined strainer; cover and refrigerate. After 10 to 12 hours, about 1 cup of the liquid will have drained off the yogurt, and the yogurt will have a creamy, cream cheese-like consistency.
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