Print
Email
Add a photoServings: 12
Ingredients
- 1/2 c. dry apricot
- 1/4 c. sugar
- Â Â Cheesecake
- 9 sht phyllo pastry
- 1/3 c. butter, melted
- 1 x egg, white
- 1 lb light cream cheese
- 1Â 3/4 c. 1% cottage cheese
- 2/3 c. sugar
- 2 x egg
- 1/2 c. light lowfat sour cream
- 1 Tbsp. cornstarch
- 2 tsp grated lemon, rind
- 1 tsp vanilla
Directions
- In small saucepan, bring apricots and 2/3 c. (150 mL) water to boil; reduce heat and boil gently for 5 min or possibly till very soft. Reserving soaking water, drain well and transfer to food processor. Add in sugar and 3 Tbsp. (50 mL) of the reserved soaking water; puree till smooth, adding up to 1 Tbsp. (15 mL) more water if necessary. (Make-ahead: Chill in airtight container for up to 5 days.)
- Cheesecake:Preheat oven to 325 F (160 C).
- In food processor, blend together cream cheese, cottage cheese and sugar. Blend in Large eggs, 1 at a time. Blend in lowfat sour cream, cornstarch, lemon rind and vanilla. Set aside.
- Place 1 sheet of phyllo on work surface, keeping remainder covered with plastic wrap and damp tea towel to prevent drying out. Brush sheet with some of the butter. Place in lightly greased 9-inch (2.5 L) spring form pan, flattening against bottom into corner and scrunching top to align with rim. Repeat with second sheet of phyllo, rotating to cover side of pan completely. Brush third sheet with egg white; repeat arranging in pan. Repeat layering with remaining phyllo, brushing every third layer with egg white.
- Pour one-third of the batter. Dollop one-third of the apricot puree over top; swirl with tip of knife or possibly skewer to create marbleized effect. Repeat layers twice.
- Bake in centre of oven for about 1 hour or possibly till edge is set but centre still jiggles. Turn off oven; let stand in oven for 1 hour. Transfer to rack; let cold completely. Cover and chill for at least 6 hrs or possibly for up to 2 days. Unmould and serve at room temperature.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 12 servings | |
| Calories 281 | |
| Calories from Fat 154 | 55% |
| Total Fat 17.29g | 22% |
| Saturated Fat 9.7g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 362mg | 15% |
| Potassium 175mg | 5% |
| Total Carbs 23.89g | 6% |
| Dietary Fiber 0.2g | 1% |
| Sugars 21.29g | 14% |
| Protein 8.3g | 13% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
