Fat Free Cheesecake Recipe
Ingredients
| Graham cracker crumbs | 1 Tablespoon | |
| 1 1/2 cups nonfat cottage cheese | ||
| Egg Beaters | 1 Cup (16 tbs), divided | |
| Sugar | 1/2 Cup (16 tbs) | |
| 1/2 cup nonfat cream cheese | ||
| Lemon peel | 1/4 Teaspoon, grated | |
| Lemon juice | 1 Tablespoon | |
Directions
Sprinkle graham cracker crumbs on bottom and up sides of lightly greased 9-inch square baking pan; set aside.
In electric blender container or food processor, blend cottage cheese and 1/2 cup Egg Beaters until smooth, scraping down sides of container as necessary.
In large bowl, with electric mixer at low speed, beat cottage cheese mixture, remaining Egg Beaters, sugar, cream cheese, lemon peel and lemon juice for 2 minutes.
Pour into prepared pan.
Bake at 325°F for 50 minutes or until set and lightly browned.
Cool in pan on wire rack.
Cover; chill at least 2 hours.
To serve, cut into 9 (3-inch) squares.
In electric blender container or food processor, blend cottage cheese and 1/2 cup Egg Beaters until smooth, scraping down sides of container as necessary.
In large bowl, with electric mixer at low speed, beat cottage cheese mixture, remaining Egg Beaters, sugar, cream cheese, lemon peel and lemon juice for 2 minutes.
Pour into prepared pan.
Bake at 325°F for 50 minutes or until set and lightly browned.
Cool in pan on wire rack.
Cover; chill at least 2 hours.
To serve, cut into 9 (3-inch) squares.
Chef
