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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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This low-fat cheesecake recipe lets you enjoy a slice of classic New York cheesecake without all the guilt. Fat-free sour cream and cottage cheese and reduced-fat cream cheese keep this dessert light, creamy, and flavorful. Ingredients:
2/3 cup all-purpose flour |
3 tablespoons sugar |
2 tablespoons chilled butter, cut into small pieces |
1 tablespoon ice water |
cooking spray |
4 cups fat-free cottage cheese |
2 cups sugar |
2 (8-ounce) blocks 1/3-less-fat cream cheese, softened |
1/4 cup all-purpose flour |
1/2 cup fat-free sour cream |
1 tablespoon grated lemon rind |
1 tablespoon vanilla extract |
1/4 teaspoon salt |
5 large eggs |
Directions:
1. Preheat oven to 400°.
2. To prepare crust, lightly spoon 2/3 cup flour into a dry measuring cup; level with a knife. Place 2/3 cup flour and 3 tablespoons sugar in a food processor; pulse 2 times or until combined. Add butter; pulse 6 times or until mixture resembles coarse meal. With processor on, slowly pour ice water through food chute, processing just until blended (do not allow dough to form a ball).
3. Firmly press mixture into bottom of a 9 x 3-inch springform pan coated with cooking spray. Bake at 400° for 10 minutes or until lightly browned; cool on a wire rack.
4. Reduce oven temperature to 325°.
5. To prepare filling, strain the cottage cheese through a cheesecloth-lined sieve for 10 minutes; discard liquid. Place cottage cheese in food processor; process until smooth.
6. Place 2 cups sugar and cream cheese in a large bowl; beat with a mixer at medium speed until smooth. Lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Add 1/4 cup flour, sour cream, and remaining ingredients to cream cheese mixture; beat well. Add cottage cheese, stirring until well blended. Pour mixture into prepared crust.
7. Bake at 325° for 1 hour and 30 minutes or until almost set. Turn oven off. Cool cheesecake in closed oven 1 hour. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.
8. Note: You can also make the cheesecake in a 10 x 2 1/2-inch springform pan. Bake at 300º for 1 hour and 30 minutes or until almost set. Turn oven off. Cool cheesecake in closed oven 30 minutes.
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