Janette's Favorite Cheesecake Recipe

Name: Janette's Favorite Cheesecake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick cooking spray; 1/4 cup crushed wheat cereal (such as Wheaties); 1 cup low-fat cottage cheese; 8 ounces tub-style light cream cheese; 8 ounces non-fat cream cheese, at room temperature; 1 1/4 cups Splenda Granular (sugar alternative); 2 tablespoons flour; 2 tablespoons cornstarch; 1 teaspoon vanilla extract; 1 whole egg; 3 egg whites; 1 1/4 cups light sour cream

Servings: persons

Nonstick cooking spray
1/4 cup crushed wheat cereal (such as Wheaties)
1 cup low-fat cottage cheese
8 ounces tub-style light cream cheese
8 ounces non-fat cream cheese, at room temperature
1 1/4 cups Splenda Granular (sugar alternative)
2 tablespoons flour
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 whole egg
3 egg whites
1 1/4 cups light sour cream

1
Preheat the oven to 350 degrees F.
2
Coat an 8-inch springform pan with nonstick spray.
3
Dust the sides with cereal.
4
Wrap the pan tightly with heavy-duty aluminum foil.
5
Put the cottage cheese in a mixing bowl and blend with an electric mixer until very smooth.
6
Add cream cheeses and beat on medium speed until creamy.
7
Add the Splenda, flour, cornstarch, and vanilla and beat on low speed until smooth.
8
Add the whole egg and then the egg whites, 1 at a time, beating briefly after each addition just to incorporate.
9
Use a spoon to stir in the sour cream.
10
Pour the batter into the prepared pan and smooth the top.
11
Place the springform in a large, deep baking pan and pour enough boiling water into the baking pan to reach halfway up the sides of the springform.
12
Bake until sides of cake appear firm and center jiggles slightly, about 45 minutes.
13
Turn off the oven and let cheesecake cool with the oven door open for 30 minutes.
14
Remove pan from water bath and finish cooling.
15
Refrigerate for at least 6 hours.
16
To serve the cake, release the sides of the springform pan and place the cake on a platter.
17
Slice into wedges.
18
Food Network kitchens liked this recipe with the addition of 1 teaspoon lemon extract and 1 teaspoon finely grated orange zest

849

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Nonstick cooking spray, 1/4 cup crushed wheat cereal (such as Wheaties), 1 cup low-fat cottage cheese, 8 ounces tub-style light cream cheese, and more.

Yes, Janette's Favorite Cheesecake Recipe 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.

That's it — enjoy your meal!