Lite Creamy Cheesecake
The secret to this cheesecake is to make sure that the cottage cheese is completely smooth before proceeding with the recipe.
- 1½ cups crushed gingersnap crumbs
- ⅓ cup finely chopped walnuts
- 2 tablespoons butter or margarine, melted
- 2 tablespoons orange juice
- 1½ cups nonfat cottage cheese
- 1 cup sugar
- ¼ cup orange juice
- 2 tablespoons lemon juice
- 1 (8-ounce) package light cream cheese, softened
- 1 (3-ounce) package nonfat cream cheese, softened
- 1 cup nonfat sour cream
- 1 egg
- 3 egg whites
- ¼ cup cornstarch
- 1 tablespoon vanilla
Preheat oven to 350ºF.
In medium bowl, combine gingersnap crumbs, walnuts, butter, and 2 tablespoons orange juice; mix until even. Press into bottom and up sides of 9″ springform pan; set aside in refrigerator.
In blender or food processor, combine cottage cheese, sugar, ¼ cup orange juice, and lemon juice; blend or process until very smooth. Scrape down sides and blend or process again.
In large mixing bowl, combine both packages of cream cheese and beat until smooth. Add sour cream; beat again until smooth.
Add egg and beat well, then add cottage cheese mixture and beat well. Stir in egg whites, cornstarch, and vanilla and beat until smooth.
Pour cheese mixture into gingersnap crust.
Bake for 50–60 minutes or until cheesecake is set around edges but still soft in center. Remove from oven and place on wire rack; let cool for 1 hour. Cover and refrigerate until cold, at least 4 hours.
Fat: 9.11 grams
Saturated fat: 4.07 grams
Dietary fiber: 0.49 grams
Sodium: 206.98 mg
Cholesterol: 37.05 mg