Name: Healthy Cheesecake
Yield: 4 servings
Ingredients: 1 cup reduced-fat graham cracker crumbs (about 5 whole crackers); 1/4 cup packed brown sugar; 1 teaspoon ground cinnamon; 2 tablespoons butter, melted; 2 cups 2% cottage cheese; 1 cup reduced-fat plain yogurt; 4 ounces reduced-fat cream cheese; 3/4 cup sugar; 1/2 cup egg substitute; 3 tablespoons cake flour; 2 tablespoons lemon juice; 1/2 teaspoon grated lemon zest; 1 teaspoon vanilla extract

Servings: persons

1 cup reduced-fat graham cracker crumbs (about 5 whole crackers)
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter, melted
2 cups 2% cottage cheese
1 cup reduced-fat plain yogurt
4 ounces reduced-fat cream cheese
3/4 cup sugar
1/2 cup egg substitute
3 tablespoons cake flour
2 tablespoons lemon juice
1/2 teaspoon grated lemon zest
1 teaspoon vanilla extract

1
In a small bowl, combine the graham cracker crumbs, brown sugar and cinnamon; stir in butter. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan coated with cooking spray. Place on a
2
. Bake at 325u00b0 for 10 minutes. Cool on a wire rack.
3
In a blender or food processor, combine cottage cheese and yogurt. Cover and process until smooth; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add egg substitute; beat on low speed just until combined. Stir in the flour, lemon juice, lemon zest and vanilla. Fold in cottage cheese mixture. Pour into crust.
4
Return pan to
5
. Bake at 325u00b0 for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Healthy Cheesecake

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