Heart Healthy Lemon Cheesecake
"From Chef Steve Kish of 82 Queen St. restaurant in Charleston, SC."
- Ready In:
- 1hr 18mins
- Ingredients:
- 12
- Serves:
-
16
ingredients
-
Crust
- 2 tablespoons mazola extra light margarine spread
- 1 cup rolled oats, uncooked
- 1⁄3 cup brown sugar
- 1⁄4 cup graham cracker crumbs
-
Filling
- 20 ounces fat-free cottage cheese
- 8 ounces light cream cheese (neufchatel cheese)
- 6 egg whites
- 1⁄2 cup sugar
- 2 tablespoons lemon juice
-
Topping
- 8 ounces fat free sour cream
- 1 teaspoon sugar
- 2 teaspoons lemon juice
directions
- Combine all crust ingredients in mixing bowl and pack into 9" springform pan.
- Bake for 18 mins at 350 degrees.
- Combine all filling ingredients in bowl and mix until smooth.
- Pour into springform pan with prepared crust and bake for 40 mins at 325 degrees.
- Mix all topping ingredients together and pour over cheesecake after it comes from the oven but while still in the springform pan, before the cheesecake has cooled.
- Chill for 3-4 hours in the fridge before removing from pan.
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RECIPE SUBMITTED BY
BogeysMom
United States
I'm a Marine Corps wife and mother of two children with skin and three with fur. I consider myself a "southern cook", but I love to try new stuff, too. I'm also a registered nurse and my specialty is Neonatal ICU. We are currently stationed near Washington, DC and we really, really could not hate it more. We are not big city people. We prefer the quiet mountains of Vermont, where my husband is from. I am into my own spirituality, and love to study religions of different kinds.
