NEW! Google Custom Search

Loading

Low Fat??? Cheesecake

peabee's picture


 

I saw this recipe and thought "wouldn't it be wonderful to able to indulge without the guilt"!!!!  Of course Cheesecake is a "Food Group" for me. My DD loves to make Cheesecakes, and I am going to have her make this one this weekend.

 

 

 

Orange-Almond Cheesecake

This Italian-style cheesecake is made with low-fat cottage cheese (a stand-in for ricotta cheese) and a combination of reduced-fat and regular cream cheese. The resulting cheesecake is very rich and creamy but for only 244 calories a slice.

 

 

 

 



Total time: 1 hour 35 minutes plus chilling.

Hands-on time: 15 minutes.

CLOCKWATCH: Like any cheesecake, this will benefit from having some time to chill and set up. If possible make it a full day before you plan to serve it.Clockwatch


INGREDIENTS:

1 cup graham cracker crumbs

1/2 cup slivered almonds, toasted

2 teaspoons plus 2/3 cup sugar

2 tablespoons milk

2-1/2 cups low-fat (1%) cottage cheese

8 ounces reduced-fat cream cheese (Neufchâtel), cut into chunks

4 ounces regular cream cheese, cut into chunks

1 tablespoon grated orange zest

1/4 teaspoon almond extract

1/4 teaspoon vanilla extract

2 large eggs

3 large egg whites

1.
Preheat the oven to 350°F.

 

2.
In a food processor, combine the cracker crumbs, almonds and 2 teaspoons of the sugar, and finely grind. Add the milk and process briefly to evenly moisten the crumbs.

 

3.
Transfer the crumb mixture to an 8-1/2-inch springform pan. Press evenly into the bottom of the pan.

 

4.
In a food processor, combine the cottage cheese, cream cheese, orange zest, almond extract and vanilla extract, and puree until smooth.

 

5.
Add the remaining 2/3 cup sugar, the whole eggs and egg whites, and process until just combined. Scrape the batter into the prepared pan and bake for 50 minutes or until the cheesecake is still a little jiggly in the center but set around the edges. Turn off the oven, prop the oven door open and let the cheesecake cool in the oven for 30 minutes. Transfer to a wire rack to cool completely. Refrigerate until serving time.

 

6.
To serve, loosen the cheesecake from the sides of the pan and remove the pan sides. Cut into 12 slices.

 


Makes 12 slices


Each slice has: 244 calories, 13 g fat (5.8 g saturated), 12 g protein, 21 g carbohydrates (1 g fiber), 62 mg cholesterol, 362 mg sodium. Good source of: riboflavin, vitamin B12, selenium.