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Sour Cream Cheesecake
Crust:
1 cup reduced fat graham cracker crumbs (about 10 cookie
sheets)
1/4 cup sugar
2 Tbsp. butter or stick margarine, melted
Cooking spray
Topping:
3 Tbsp. sugar
1 ts.p vanilla extract
1 (8 oz.) carton low fat sour cream
1 (8 oz.) carton fat free sour cream |
Filling:
1 cup 2% low fat cottage cheese
1-1/2 Tbsp. vanilla extract
1/2 tsp. salt
1 (8 oz.) block 1/3 less fat cream cheese
1 (8 oz.) block fat free cream cheese
3 large eggs
1 large egg white
1 cup sugar |
Preheat oven to 350° F.
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 spring form pan coated with cooking spray. Bake
at 350° for 10 minutes, and cool the crust on a wire rack. 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. 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°. 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.
Yield: 12 servings (serving size: 1 slice).
CALORIES 300 (29% from fat); FAT 9.6g (sat 5.5g, mono
2.9g, poly 0.6g); PROTEIN 11.8g; CARB 38.9g; FIBER 0.4g; CHOL 83 mg; IRON
0.7 mg; SODIUM 508 mg; CALC 128 mg
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