-CRUST-
3/4 c Reduced fat graham cracker
-crumbs
1 tb Margarine; melted
1 ts Instant coffee crystals;
-dissolved in
2 ts Boiling water; cooled
-slightly
FILLING
1 c Nonfat cottage cheese;
-well-drained OR low-fat
-cottage cheese
1 1/3 c Plain nonfat yogurt cheese
-OR vanilla flavored yogurt
8 oz Lowfat cream cheese;
-softened
1 c Sugar
2 Egg whites
1 tb Cornstarch
2 ts Grated orange peel
1 ts Vanilla
1/2 ts Almond extract
2 Eggs
TOPPING
3/4 c Nonfat sour cream
1 tb Sugar
3/4 ts Vanilla
1. Heat oven to 350F. Spray 8-inch springform pan with nonstick vegetable
cooking spray. Set aside. In medium mixing bowl, combine crust ingredients.
Press mixture evenly over bottom of prepared pan. Set aside.
2. Place cottage cheese in food processor or blender. Process until smooth.
Add remaining filling ingredients. Process just until blended, scraping
sides of bowl frequently. Pour filling into prepared pan. Bake for 50
minutes to 1 hour, or just until cake is firm around edges but still shiny
and slightly soft in center.
3. Cool cheesecake for 15 minutes. Meanwhile, increase oven temperature to
425F. In small mixing bowl, combine topping ingredients. Spread evenly on
cheesecake to within 1/2 inch of edges. Bake for 5 minutes. Immediately run
a sharp knife between the cheesecake and the pan. Cool completely at room
temperature.
4. (These steps help prevent cracking on the top of cheesecake.)
Refrigerate 6 hours or overnight before serving. Garnish individual slices
with orange peel or grated chocolate, if desired.
5. Tip: If bottom of springform pan is not a tight fit, place cheesecake on
baking sheet before placing in oven.
PER SERVING: one 130g slice, or one-tenth; 211 calories using non-fat
ingredients. 6 grams fat (26% cff).
Yields
10 Servings