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Cheesecake |
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Serves: 10 Print this RecipeAdding a little creamy ricotta cheese instead of extra sugar makes all the difference in this recipe. Be sure to puree the cottage and ricotta cheeses until they are absolutely smooth; they give the cake its velvety texture. Make it at least a day ahead of time, to allow the flavors to blend. 1 1/2 cups low-fat (1%) cottage cheese 1/2 cup part-skim ricotta cheese 8 ounces neufchatel cheese, room temperature 3 eggs 1/2 cup sugar 1 tablespoon vanilla extract 2 teaspoons fresh lemon juice 1/4 teaspoon salt 4 2 1/2 inch-square reduced-fat graham crackers (1oz), finely crumbed 1. Position the oven rack in the lower third of the oven. Preheat the oven to 350°F. Line a 9-inch round baking pan with a baking parchment or wax paper round and spray with nonstick cooking spray. 2. In a food processor, puree the cottage and ricotta cheeses until velvety smooth, at least 3 minutes. 3. Add the neufchâtel cheese, eggs, sugar, vanilla, lemon juice, and salt; pulse just until completely smooth, about 30 seconds. Pour into the prepared pan. 4. Pull the oven rack partly out. Place a large roasting pan on the rack; add the filled cheesecake pan. Carefully pour 1/2 inch boiling water into the roasting pan. Bake until the cheesecake is just starting to pull away from the sides of the pan, 40-45 minutes. Cool completely on a rack, then cover with plastic and refrigerate at least 24 hours and up to 2 days. 5. To unmold the cheesecake, cover the pan with tightly stretched plastic wrap, then place a plate on top. Invert the pan and tap gently to release the cake; remove the parchment. Place a cake plate on the cake and invert so that the cake is right-side-up. Press the graham cracker crumbs around the sides of the cake. EXCHANGES Carbohydrate 1 Lean Meat 1 NUTRITION FACTS Calories 140(Calories from Fat 48) Total Fat 5 g Saturated Fat 3 g Cholesterol 77 mg Sodium 292 mg Carbohydrate 15 g Dietary Fiber 0 g Sugars 12 g Protein 9 g This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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