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Add a photoServings: 12
Ingredients
- 1 16 ounce small curd cottage cheese
- 2 8 ounce pkg cream cheese, softened
- 1 1/2 c. sugar
- 4 large eggs, beaten
- 1/4 c. cornstarch
- 2 tbsp lemon juice
- 1 tbsp vanilla extract
- 1/2 c. butter, melted
- 12 ounce lowfat sour cream
- graham cracker crumbs (for crust)
Directions
- Butter a 10-inch springform pan well. Dust bottoms and side with graham cracker crumbs liberally. In a food processor or possibly in the bowl of an electric mixer using the paddle attachment, mix cottage cheese and cream cheese on slow speed till smooth. Beat in lowfat sour cream.On high speed, gradually add in sugar and large eggs for just a couple seconds. Turn speed to low. Add in cornstarch, lemon juice, vanilla extract and melted butter.
- Pour into prepared spingform pan.
- Bake at 325°F till hard around the edges, about 60-70 min.
- Turn oven off. Allow cheesecake to remain in oven with door closed for 2 hrs.
- Cool on wire rack. Remove from pan and store in refrigerator. Can be frzn.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 12 servings | |
| Calories 423 | |
| Calories from Fat 248 | 59% |
| Total Fat 28.19g | 35% |
| Saturated Fat 16.02g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 149mg | 50% |
| Sodium 362mg | 15% |
| Potassium 178mg | 5% |
| Total Carbs 34.57g | 9% |
| Dietary Fiber 0.1g | 0% |
| Sugars 28.75g | 19% |
| Protein 9.06g | 14% |
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