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Name: Low Fat Cheesecake
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 cup graham cracker crumbs; 2 tablespoons butter melted; 2 cups sugar plus 2 tbsp., divided; 32 oz low-fat cottage cheese; 16 oz neufchâtel cheese; 1/4 cup flour; 1 teaspoon vanilla extract; 1 teaspoon finely shredded lemon zest; 1/4 teaspoon salt; 3 large Eggs; 3 large egg whites; 1 cup low-fat yogurt; 1 cup of fresh fruit blueberries, strawberries, raspberries

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INGREDIENTS

1 cup graham cracker crumbs
2 tablespoons butter ; melted
2 cups sugar ; plus 2 tbsp., divided
32 oz low-fat cottage cheese
16 oz neufchâtel cheese
1/4 cup flour
1 teaspoon vanilla extract
1 teaspoon finely shredded lemon zest
1/4 teaspoon salt
3 large Eggs
3 large egg whites
1 cup low-fat yogurt
1 cup of fresh fruit ; blueberries, strawberries, raspberries

Recipe

INSTRUCTIONS

Preheat oven to 325°. In a small bowl, combine graham cracker crumbs, butter, and 1 tbsp. sugar. Press into the bottom of a 9-in. springform pan. Bake until golden brown, about 10 minutes.

Meanwhile, drain cottage cheese in a strainer 15 minutes. Whirl cottage cheese in a food processor until smooth. Add neufchâtel and 2 cups sugar and blend until no lumps remain. Then add flour, vanilla, lemon zest, salt, eggs, and egg whites and blend until mixture is smooth, scraping inside of bowl as needed. Pour into prepared pan.

Bake until edges are puffed slightly and center barely jiggles when pan is shaken gently, about 1 1/2 hours. Turn off oven, leave door slightly ajar, and let cheesecake sit in oven another 30 minutes.

Mix together yogurt and remaining 1 tbsp. sugar. Put cheesecake on a cooling rack. Carefully spread yogurt-sugar mixture over top of cheesecake and let cool completely.

Chill, covered with foil, at least 4 hours. Run a thin knife around the outside of the cheesecake to loosen, remove side of pan, and slice cheesecake with a hot knife. Top with fresh fruit and serve.

NOTES

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Low Fat Cheesecake

1 cup graham cracker crumbs 
2 tablespoons butter  melted
2 cups sugar plus 2 tbsp., divided
32 oz low-fat cottage cheese 
16 oz neufchâtel cheese 
1/4 cup flour 
1 teaspoon vanilla extract 
1 teaspoon finely shredded lemon zest 
1/4 teaspoon salt 
3 large Eggs 
3 large egg whites 
1 cup low-fat yogurt 
1 cup of fresh fruit  blueberries, strawberries, raspberries

Preheat oven to 325°. In a small bowl, combine graham cracker crumbs, butter, and 1 tbsp. sugar. Press into the bottom of a 9-in. springform pan. Bake until golden brown, about 10 minutes.

Mix together yogurt and remaining 1 tbsp. sugar. Put cheesecake on a cooling rack. Carefully spread yogurt-sugar mixture over top of cheesecake and let cool completely.

Chill, covered with foil, at least 4 hours. Run a thin knife around the outside of the cheesecake to loosen, remove side of pan, and slice cheesecake with a hot knife. Top with fresh fruit and serve.

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Nutrition

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Serving Size: 1 Recipe (2447g)
Recipe Makes: 1 Serving

Calories: 2127
Calories from Fat: 788 (37%)

Amt Per Serving		% DV

	Total Fat 87.5g	117 %
	Saturated Fat 36.5g	182 %
	Monounsaturated Fat 25.9g
	Polyunsanturated Fat 8.9g
Cholesterol 1435.4mg		442 %
Sodium 116044.6mg		4002 %
Potassium 2049.1mg		54 %
Total Carbohydrate 156g		46 %
	Dietary Fiber 2.4g	9 %
	Sugars, other 153.7g
Protein 174.8g		250 %
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.

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Calories per serving: 2127

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