The Perfect Cheesecake
Source of Recipe
Cooking Light (July/August 1999)
List of Ingredients
1/2 C graham cracker crumbs (about 6 cookie squares)
Cooking spray
1 (32-oz) carton plain fat-free yogurt
1/3 C all-purpose flour
1 C sugar
2 t vanilla extract
1 T grated lemon rind
1/3 C fat-free sour cream
2 (8-oz) blocks 1/3-less-fat cream cheese, softened 1 (8-oz) carton egg
substitute
Recipe
1. Firmly press crumbs into the bottom and up the sides of a 9-inch
springform pan coated with cooking spray.
2. Place a colander in a 2-quart glass measure or a medium bowl. Line the
colander with four layers of cheesecloth, allowing cheesecloth to extend over
outside edges of the bowl. Spoon yogurt into the colander. Cover loosely with
plastic wrap, and refrigerate 12 hours. Spoon yogurt cheese into a bowl, and
discard the liquid.
3. Preheat oven to 350 degrees.
4. Lightly spoon flour into a dry measuring cup, and level with a knife.
Combine drained yogurt, flour, and the next 5 ingredients (flour through
cream cheese) in a large bowl; beat at medium speed of a mixer until blended.
Slowly add egg substitute, and beat until combined. Pour cheese mixture into
prepared crust.
Place in a large shallow baking pan, and add hot water to pan to a depth of 1
inch. Bake at 350 degrees for 1 hour and 10 minutes. Remove sides from pan,
and cool to room temperature. Cover and chill at least 8 hours.
Yield: 12 servings (serving size: 1 slice).
CALORIES 263 (32% from fat); FAT 9.4g (sat 5.7g, mono 2.7g, poly 0.4g);
PROTEIN 12.7g; CARB 30g; FIBER 0.1g; CHOL 29mg; IRON 0.8mg; SODIUM 264mg;
CALC 224mg.
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