My Guiltless New York Style Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Crust:10 low fat Honey Graham crackers3 Tablespoons salted Butter (melted and cooled)1 Tablespoon Splenda (no-calorie sweetener)Filling:2 - 16 oz. pkg. Fat Free Cottage Cheese2 - 8oz. pkg. Fat Free Cream Cheese, cut into pieces1 - cup Splenda (no-calorie sweetener)1/4 - cup cornstarch2 - Tablespoons Lemon Juice1 - Tablespoon Vanilla Extract1/4 - teaspoon Salt1 1/2 - cups Egg Beaters OriginalTopping:1 - cup Fat Free Sour Cream1 1/2 - Tablespoons Splenda (no-calorie sweetener)
Preheat oven to 300*F.
Spray a 9 inch springform pan with cooking spray
Crust:
Place graham crackers into the bowl of a food processor and process until you have fine crumbs. Add the melted butter and splenda and pluse to blend. Press the crumb mixture into the bottom of the prepared pan. Set aside.
Filling:
Place 1 tub of cottage cheese into the food processor, process until smooth pour into a large mixing bowl. Repeat with the other tub of collage cheese. Now, place the two packages of cream cheese into the food processor, process until smooth and creamy. Add the splenda and pluse.Add the other ingredients to the bowl and pluse until well blended. Pour everything into the large bowl with the cottage cheese and mix with a spoon until very well blended. Pour into the pan and level the top. Place into the preheated oven for 1hr.- 1-hr 30 minitues. The cheesecake is done when the sides are firm and the middle still moves a little when you shake the pan.
***NOTE: the top of the cake WILL crack before the cake is done.***
Turn off the oven when cake is done, open the door a little and allow the cake to cool for 30 minutes in the oven. Remove from oven and refrigerate the cake (still in the pan) until it is cold. Remove the cake from the refrigerator and run a knife around the inside of the pan, and remove the side of the pan. Now, the cheesecake will have a rubbery top so, what you need to do next is take a sharp knife and cut 1/8"- 1/4" off the top. The rest of the cake will be moist and smooth. Next, if you want to take the bottom of the pan off then run a long knife or spatula between the pan and the crust and slip the cake onto a serving plate.
Topping:
Because we had to cut off the top of the cake. You need to cover the top. Mix the 1 cup sour cream with the splenda until blended. Place all of the topping onto cake and spread out to the edge. Run a spatula or knife along the side of the cake to square off the edge.
**This cake would be good with fresh fruit or sugar free chocolate syrup on top or on the side (not included in nutritional calculations)**
Cut the cake into 16 equal slices to serve.
Number of Servings: 16
Recipe submitted by SparkPeople user SAMMY1BABY.
Spray a 9 inch springform pan with cooking spray
Crust:
Place graham crackers into the bowl of a food processor and process until you have fine crumbs. Add the melted butter and splenda and pluse to blend. Press the crumb mixture into the bottom of the prepared pan. Set aside.
Filling:
Place 1 tub of cottage cheese into the food processor, process until smooth pour into a large mixing bowl. Repeat with the other tub of collage cheese. Now, place the two packages of cream cheese into the food processor, process until smooth and creamy. Add the splenda and pluse.Add the other ingredients to the bowl and pluse until well blended. Pour everything into the large bowl with the cottage cheese and mix with a spoon until very well blended. Pour into the pan and level the top. Place into the preheated oven for 1hr.- 1-hr 30 minitues. The cheesecake is done when the sides are firm and the middle still moves a little when you shake the pan.
***NOTE: the top of the cake WILL crack before the cake is done.***
Turn off the oven when cake is done, open the door a little and allow the cake to cool for 30 minutes in the oven. Remove from oven and refrigerate the cake (still in the pan) until it is cold. Remove the cake from the refrigerator and run a knife around the inside of the pan, and remove the side of the pan. Now, the cheesecake will have a rubbery top so, what you need to do next is take a sharp knife and cut 1/8"- 1/4" off the top. The rest of the cake will be moist and smooth. Next, if you want to take the bottom of the pan off then run a long knife or spatula between the pan and the crust and slip the cake onto a serving plate.
Topping:
Because we had to cut off the top of the cake. You need to cover the top. Mix the 1 cup sour cream with the splenda until blended. Place all of the topping onto cake and spread out to the edge. Run a spatula or knife along the side of the cake to square off the edge.
**This cake would be good with fresh fruit or sugar free chocolate syrup on top or on the side (not included in nutritional calculations)**
Cut the cake into 16 equal slices to serve.
Number of Servings: 16
Recipe submitted by SparkPeople user SAMMY1BABY.
Nutritional Info Amount Per Serving
- Calories: 146.8
- Total Fat: 2.5 g
- Cholesterol: 15.7 mg
- Sodium: 551.0 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 0.4 g
- Protein: 15.2 g
Member Reviews
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CLH763
To prevent the rubbery top, place a pan of hot water in the oven below the cheesecake. Set the oven to 450, bake cheesecake 10 min. Don't open door! Reduce to 250 and bake 30 min. Don't open door! Shut off oven and leave cheesecake in oven 30 min. Then, remove to wire cooling rack. YUMMY!! - 10/16/10
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YEAHMY8ISGR8
I just got done making this and i just couldnt get the cottage cheese lumps to go away. I dont have a processor and used a hand mixer instead so i dont know if that makes all of the difference. It smells good, tastes good but i cant get over the lumps, i dumped it. what did i do wrong? - 6/2/10
Reply from SAMMY1BABY (6/3/10)
thanks for your comments. you realy need to use eather a blender or food processor to get the lumps out of the cottage cheese. If you don't have eather one I would try using a potato masher on the cottage cheese before I added any other ingredents. let me know if these sugestion work for you. thx