Howard'S No-Fat New York Cheesecake – a delicious recipe with cinnamon, cheese, cream cheese, sugar, sour cream, egg whites. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place rack in middle of oven and preheat to 300u00b0.
2
Spray 9-inch spring-form pan with cooking spray.
3
Line bottom with parchment or waxed paper ring and place in pan.
4
Spray bottom of pan.
5
Process graham crackers and sprinkle in bottom of pan.
6
Place cottage cheese in strainer and gently push water out.
7
Put cottage cheese into processor for 2 minutes until real creamy.
8
Add cream cheese, sugar, flour, sour cream and egg whites to processor for 30 seconds.
9
Add vanilla and lemon zest.
10
Pour into spring-form pan; bake for 70 to 80 minutes or until top is set but center is a tiny bit wobbly when side of pan is tapped.
11
Turn off oven but leave cake in for 30 more minutes.
12
Put cake on cooling rack and run a knife around the edge.
13
Cool for 3 hours.
14
Refrigerate 3 hours covered.
15
Cover top with cherry pie filling.
1411
kcal
Calories
85
g
Fat
112
g
Carbs
56
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/2 box Healthy Choice cinnamon grahams (amount as preferred), 1 lb. nonfat cottage cheese (dried kinds work better, i.e. Weight Watcher's), 2 (8 oz.) Healthy Choice nonfat cream cheese (bar; will use 1.5 bars), 1 1/4 c. sugar, and more.
Yes, Howard'S No-Fat New York Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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