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Sour Cream Cheesecake
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Topping:
3 tablespoons sugar
1 teaspoon vanilla extract
1 (8-ounce) carton low-fat sour cream
1 (8-ounce) carton fat-free sour cream
Directions:
Preheat oven to 350-degrees.
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-degrees 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 degrees 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 degrees.
To prepare topping, combine 3 tablespoons sugar and the remaining ingredients. Spread evenly over cheesecake. Bake cheesecake at 450 degrees for 5 minutes or until set. Cool completely on wire rack. Cover and chill 8 hours.
Yield: 12 servings (serving size: 1 slice).
Nutrition information per serving:
Calories: 300
Fat: 9.6g
Protein: 11.8g
Carbohydrate: 38.9g
Fiber: 0.4g
Cholesterol: 83mg
Sodium: 508mg
See also:
Ice Box Cheesecake
Cherry Cheesecake
Cream Cheese Puffs
