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Cheesecake: 6 or 7 pt. Sour Cream Cheesecake

Source of Recipe

Cooking Light, March 1999


List of Ingredients

***CRUST***
10 pieces low fat graham crackers Keebler sheets
1/4 cup sugar
2 tablespoons butter /stick margarine melted
cooking spray

***FILLING***
1 cup 2% low-fat cottage cheese
1 1/2 tablespoons vanilla extract
1/2 teaspoon salt
8 ounces neufchatel cheese 1/3 less fat Cream Cheese
8 ounces fat-free cream cheese
3 large eggs
1 large egg white
1 cup sugar

***TOPPING***
3 tablespoons sugar
1 teaspoon vanilla extract
1 carton low-fat sour cream (8-ounce)
1 carton fat-free sour cream (8-ounce)


Recipe

1. Preheat oven to 350ø.

2. 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 350ø for 10 minutes, and cool the crust on a wire rack.

3. 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.

4. Pour the cheese mixture into the prepared crust, and bake at 350ø for 50 minutes or until the cheesecake is almost set Remove the cheesecake from oven, let stand 10 minutes. Increase oven temperature to 450ø.

5. To prepare topping, combine 3 spoons sugar and the remaining ingredients. Spread evenly over cheesecake. Bake cheesecake at 450ø for 5 minutes or 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 83mg; IRON 0.7mg; SODIUM 508mg;
CALC 128mg
Would = 7 Pts.