Sour Cream Cheesecake
Low Fat Recipe
Packed with a creamy cheese filling consisting of low fat cottage cheese, reduced and no fat cream cheese with a topping brimming with low and no fat sour cream.
1 cup reduced fat graham cracker crumbs
1/4 cup sugar
2 tablespoons butter, melted
1 cup 2-percent low fat cottage cheese
1-1/2 tablespoons vanilla extract
1/2 teaspoon salt
1 block (8-ounce) 1/3-less-fat cream cheese
1 block (8-ounce) 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
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
Calories: 300; Fat: 9.6g; Protein: 11.8g; Carbohydrate: 38.9g; Fiber: 0.4g; Cholesterol: 83mg; Sodium: 508mg