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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 350�.

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 350� 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 350� for 50 minutes or until the cheesecake is almost set Remove the cheesecake from oven, let stand 10 minutes. Increase oven temperature to 450�.

5. To prepare topping, combine 3 spoons sugar and the remaining ingredients. Spread evenly over cheesecake. Bake cheesecake at 450� 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.