Cost per recipe $4.72 view details
- 1Â 1/2 c. low-fat (1%) cottage cheese
- 1/2 c. part-skim ricotta cheese
- 8 ounce Neufchatel cheese, room temperature
- 3 x Large eggs
- 1/2 c. sugar
- 1 Tbsp. vanilla extract
- 2 tsp fresh lemon juice
- 1/4 tsp salt
- 4 x reduced-fat graham crackers (1 ounce.), finely crumbed
- Adding a little creamy ricotta cheese instead of extra sugar makes all the difference in the recipe. Be sure to puree the cottage and ricotta cheeses till they are absolutely smooth; they give the cake its velvety texture. Make it a least a dayahead of time, to allow the flavors to blend.
- Position the oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Line a 9 inch round baking pan with a baking parchment or possibly wax paper round and spray with nonstick cooking spray.
- In a food processor, puree the cottage and ricotta cheeses till velvety smooth, at least 3 min.
- Add in the Neufchatel cheese, Large eggs, sugar, vanilla, lemon juice, and salt; pulse just till completely smooth, about 30 seconds. Pour into the prepared pan.
- Pull the oven rack partly out. Place a large roasting pan on the rack; add in the filled cheesecake pan. Carefully pour 1/2 inch boiling water into the roasting pan. Bake till the cheesecake is just starting to pull away from the sides of the pan, 40-45minutes. Cold completely on a rack, then cover with plastic and chill at least 24 hrs and up to 2 days.
- To unmold the cheesecake, cover the pan with tightly stretched plastic wrap then place a plate on top. Invert the pan and tap gently to release the cake; remove the parchment. Place a cake plate on the cake and invert so which the cake is right-side-up. Press the graham cracker crumbs around the sides of the cake.
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|Amount Per Recipe||%DV|
|Recipe Size 611g|
|Calories from Fat 687||41%|
|Total Fat 77.57g||97%|
|Saturated Fat 35.34g||141%|
|Trans Fat 0.0g|
|Total Carbs 197.13g||53%|
|Dietary Fiber 3.8g||13%|