A different twist on a classic
1. In medium bowl, combine crumbs 1/4 cup and margarine; press onto bottom and up the sides of lightly greased 9-inch springform pan.
2. In a blender or food processor fitted with steel blade 3 cups cottage cheese and 1/2 cup egg beaters. Scraping down sides of container as necessary; pour into mixer bowl.
3. With wire whip, combine cottage cheese mixture, remaining egg beaters, remaining sugar, cream cheese, lemon juice and lemon peel, beat at low speed 2 minutes.
4. Scrape side and bottom of bowl. Increase speed to medium. beat for 8 minutes. Pour into prepared crusts.
5. Bake at 325 degrees fot 1 hour or until puffed and set.
6. Cool in pan wire rack. Chill at least 3 hours.
7. Cut cheesecake into 16 wedges. Arrange lemon slices and fresh fruit on each wedge if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (156g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 367 | ||
Calories from Fat: 93 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.3g | 14 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 20.2mg | 6 % | |
Sodium 354.6mg | 12 % | |
Potassium 130.4mg | 3 % | |
Total Carbohydrate 60.3g | 18 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 59.9g | ||
Protein 10.2g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 367
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