Kind-of-Low-Fat Cheesecake - Powerful Handmade site

Kind-of-Low-Fat Cheesecake

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Kind-of-Low-Fat Cheesecake

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This version of cheesecake is much more similar to a traditional cheesecake. You’ll find the crust a bit crumbly, but other than that it mimics cheesecake quite well.

At a glance

Prep
Bake
Total
Yield
one 9″ cheesecake, 8 servings

Ingredients

Crust

  • 8 whole graham crackers (4 1/2″ x 2 1/4″ rectangles)
  • 2 tablespoons brown sugar
  • 1 tablespoon unsalted butter, melted

Filling

  • 2 large eggs
  • 2 2/3 cups low-fat (1% fat) cottage cheese
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 tablespoons freshly squeezed lemon juice

Crust

  • 8 whole graham crackers (4 1/2″ x 2 1/4″ rectangles)
  • 7/8 ounce brown sugar
  • 1/2 ounce unsalted butter, melted

Filling

  • 2 large eggs
  • 21 1/4 ounces low-fat (1% fat) cottage cheese
  • 3 1/2 ounces granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 ounce freshly squeezed lemon juice

Crust

  • 8 whole graham crackers (4 1/2″ x 2 1/4″ rectangles)
  • 25g brown sugar
  • 14g unsalted butter, melted

Filling

  • 2 large eggs
  • 602g low-fat (1% fat) cottage cheese
  • 99g granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 28g freshly squeezed lemon juice

Instructions

  1. To make the crust: Crush the graham crackers in a food processor, or by placing them in a plastic bag and rolling them with a rolling pin.
  2. Stir in the brown sugar and butter, and press the mixture into the bottom and up the sides of a 9″ pie pan.
  3. Preheat the oven to 350°F.
  4. To make the filling: Place all of the ingredients into the work bowl of a food processor, or into a blender jar, and process until smooth.
  5. Pour the batter into the prepared crust. Place a pan of water on the lowest rack of the oven.
  6. Bake the cheesecake for 45 minutes. The center will still be a bit loose, but will firm as it cools.
  7. Store, covered, for up to 5 days in the fridge, or freeze for up to 3 months.
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