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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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This cake has a dense texture and rich cream cheese flavor. For a denser, creamier texture, cool the cake in the oven one hour with the oven door ajar instead of closed. Make a day ahead since the cooled cake needs to chill overnight. Ingredients:
1 cup graham cracker crumbs (about 7 cookie sheets) |
3 tablespoons sugar |
1 large egg white |
cooking spray |
1 ounce all-purpose flour (about 1/4 cup) |
1/2 cup 1% low-fat cottage cheese |
3 (8-ounce) blocks fat-free cream cheese, softened, divided |
2 (8-ounce) blocks 1/3-less-fat cream cheese, softened |
1 3/4 cups sugar |
1 1/2 teaspoons finely grated lemon rind |
2 tablespoons fresh lemon juice |
1/2 teaspoon vanilla extract |
3 large eggs |
3 large egg whites |
Directions:
1. Preheat oven to 350°.
2. To prepare crust, combine crumbs, 3 tablespoons sugar, and 1 egg white in a bowl; toss with a fork until well blended. Lightly coat hands with cooking spray. Press crumb mixture into the bottom of a 9-inch springform pan coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack. Reduce oven temperature to 325°.
3. To prepare filling, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine cottage cheese and 8 ounces fat-free cream cheese in a food processor, and process until smooth. Add remaining 16 ounces fat-free cream cheese, 1/3-less-fat cream cheese, flour, and next 4 ingredients (through vanilla); process until smooth. Add 3 eggs and 3 egg whites; process until blended. Pour cheese mixture into prepared pan. Bake at 325° for 65 minutes or until almost set (center will not be firm but will set as it chills). Turn oven off; cool cheesecake in closed oven 1 hour. Remove from oven; cool on a wire rack. Cover and chill 8 hours.
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