Makeover Traditional Cheesecake |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 16 |
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Though softer than a full-fat cheesecake, this lightened-up dessert has all of the original's delectable flavor. It's sure to make any special event more festive. The recipe comes from Anne Addesso of Sheboygan, Wisconsin. Ingredients:
1-3/4 cups graham cracker crumbs |
2 tablespoons confectioners' sugar |
1/4 cup butter, melted |
filling: |
1 tablespoon lemon juice |
1 tablespoon vanilla extract |
2 cups (16 ounces) 1% cottage cheese |
2 cups (16 ounces) reduced-fat sour cream, divided |
2 packages (8 ounces each) reduced-fat cream cheese |
1-1/4 cups sugar |
2 tablespoons king arthur unbleached all-purpose flour |
4 eggs, lightly beaten |
1 tablespoon fat-free caramel ice cream topping |
2 heath candy bars (1.4 ounces each), chopped |
Directions:
1. Place a 9-in. springform pan coated with cooking spray on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. In a small bowl, combine graham cracker crumbs and confectioners' sugar; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 325° for 18-22 minutes or until lightly browned. Cool on a wire rack.
3. Place the lemon juice, vanilla, cottage cheese and 1 cup sour cream in a blender; cover and process for 2 minutes or until smooth.
4. In a large bowl, beat cream cheese and sugar until smooth. Beat in the remaining sour cream. Add flour and pureed cottage cheese mixture; mix well. Add eggs; beat on low speed just until combined. Pour into crust.
5. Place springform pan in a larger baking pan; add 3/4 in. of hot water to larger pan. Bake at 325° for 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes.
6. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with caramel topping and chopped candy. Yield: 16 servings.
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