Lo-Cal Cheese Cake
Yield
1 CakePrep
15 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
ricotta cheese
low-fat |
|
| 4 | large |
eggs
separated |
|
| ¾ | cup |
fruit sugar
|
* |
| 1 | x |
lemon zest
grated |
*
|
| 3 | each |
graham crackers/wafers
finely crushed |
*
|
| 12 | ounces |
cottage cheese (low-fat 1%)
|
|
| ⅔ | cup |
milk, skim, (non fat) powder
non-instant |
|
| 5 | tablespoons |
lemon juice
or to taste |
|
| 2 | teaspoons |
vanilla extract
pure |
|
| 1 | x |
butter
or oleo for pan |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
ricotta cheese
low-fat |
|
| 4 | large |
eggs
separated |
|
| 177 | ml |
fruit sugar
|
* |
| 1 | x |
lemon zest
grated |
*
|
| 3 | each |
graham crackers/wafers
finely crushed |
*
|
| 346.8 | ml/g |
cottage cheese (low-fat 1%)
|
|
| 158 | ml |
milk, skim, (non fat) powder
non-instant |
|
| 75 | ml |
lemon juice
or to taste |
|
| 1E+1 | ml |
vanilla extract
pure |
|
| 1 | x |
butter
or oleo for pan |
*
|
Directions
Put cheese in process with egg yolks and Fruit Sweet and blend. Add milk, powder and process until smooth.
Add vanilla, lemon juice and peel to cheese mixture. Blend until smooth. Beat egg whites until frothy, then add to the processor and blend for about 2 seconds, until mixed.
Butter the bottom and ½ way up the sides of a 9 inch springform pan. Pour the graham cracker crumbs into the pan and shake until buttered area is coated. Leave any extra on the bottom.
Pour cheese cake mixture into pan and bake at 350℉ (180℃) with a pan of water in the oven to prevent drying.
Bake for 45 minutes or until inserted knife emerges clean. Cool.
