Low (Er) Calorie Cheesecake
- Ready In:
- 1hr
- Ingredients:
- 9
- Yields:
-
1 cheesecake
- Serves:
- 16
ingredients
- 2 cups graham cracker crumbs
- 6 tablespoons applesauce
- 2 cups cottage cheese, low fat
- 1 1⁄2 cups cream cheese, low fat, softened
- 1 egg, large
- 8 egg whites, large
- 2 cups sugar
- 3 teaspoons vanilla extract
- 1⁄4 teaspoon salt
directions
- Preheat oven to 350 degrees F. Line a 9-inch springform pan with parchment paper (bottom only) and coat top with non-stick cooking spray.
- Combine graham cracker crumbs and applesauce to form coarse crumbs. Press crumbs tightly into bottom of pan. Bake for 5 minutes. Set aside.
- Cover outside and bottom of pan with tin foil. Foil should come up at least 3/4ths of the way up the sides of the pan.
- In food processor or blender, puree remaining ingredients until smooth. Pour over crust.
- Place foil-wrapped pan in a large shallow baking dish.Fill dish halfway with warm water. *I pour the water in AFTER I've put it in the oven, so I don't have to carry it across the kitchen this way!
- Bake for 40 minutes or until cake springs back when you press lightly on top.
- Remove from oven and run a knife around the edge to loosen cake.
- Refrigerate for 4 hours or overnight.
- When ready to serve, release from pan.
- If desired make compote (see notes above) and serve warm over cheesecake. You could also use cherry or strawberry pie filling (YUM!) and spoon that over the cheesecake, too!
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RECIPE SUBMITTED BY
I'm $39.95 and holding ... I'm a chocoholic ... I like to bake ... I'm also a cookbookaholic! and did I mention I like chocolate?
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