 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Ingredients:
1 cup reduced-fat graham cracker crumbs (about 10 cookie sheets) |
1/4 cup sugar |
2 tablespoons butter or stick margarine, melted |
cooking spray |
1 cup 2% low-fat cottage cheese |
1 1/2 tablespoons vanilla extract |
1/2 teaspoon salt |
1 (8-ounce) block 1/3-less-fat cream cheese |
1 (8-ounce) block fat-free cream cheese |
3 large eggs |
1 large egg white |
1 cup sugar |
3 tablespoons sugar |
1 teaspoon vanilla extract |
1 (8-ounce) carton low-fat sour cream |
1 (8-ounce) carton fat-free sour cream |
Directions:
1. Preheat oven to 350°.
2. To prepare the crust, combine the first 3 ingredients in a bowl. Firmly press the crumb mixture into the bottom and 2 inches up the sides of a 9-inch springform pan coated with cooking spray. Bake at 350° for 10 minutes, and cool the crust on a wire rack.
3. To prepare filling, combine cottage cheese, 1 1/2 tablespoons vanilla, salt, and cream cheeses in a food processor; process 1 minute or until smooth. Add eggs and egg white, 1 at a time, pulsing after each addition. Add 1 cup sugar; process just until blended.
4. Pour the cheese mixture into the prepared crust, and bake at 350° for 50 minutes or until the cheesecake is almost set. Remove the cheesecake from oven, and let stand 10 minutes. Increase oven temperature to 450°.
5. To prepare topping, combine 3 tablespoons sugar and the remaining ingredients. Spread evenly over cheesecake. Bake cheesecake at 450° for 5 minutes or until set. Cool completely on wire rack. Cover and chill 8 hours.
|
|