Low Fat Cheesecake Recipe
Ingredients
1 cup whole grain bagel-shaped cereal
1/2 cup zwieback crumbs
1 cup plus 2 tablespoons sugar, divided
2 tablespoons water
2 teaspoons margarine, melted
3 cups nonfat ricotta cheese
1 1/2 cups reduced fat cream cheese
1 cup low fat sour cream
2 egg whites
3 tablespoons cornstarch
1 tablespoon vanilla
1 teaspoon grated lemon peel
Blueberry Sauce or Pineapple Sauce optional
Directions
Preheat oven to 325°F Spray 10-inch springform pan with nonstick cooking spray.
Combine cereal, zwieback crumbs and 2 tablespoons sugar in food processor or blender; process until fine crumbs form.
Gradually add water and margarine; process until moistened.
Press crumb mixture onto bottom and up side of prepared pan.
Set aside.
Place ricotta cheese in food processor or blender; process about 2 minutes or until smooth.
Add cream cheese, remaining 1 cup sugar, sour cream, egg whites, cornstarch, vanilla and lemon peel; process until smooth.
Pour batter into prepared crust.
Bake 1 hour or until center is almost set.
Turn off oven; leave cheesecake in oven with door closed 30 minutes.
Remove from oven; cool completely on wire rack.
Remove side of springform pan.
Cover cheesecake with plastic wrap; refrigerate at least 4 hours or up to 2 days.
Serve with Blueberry Sauce or Pineapple Sauce, if desired.
Combine cereal, zwieback crumbs and 2 tablespoons sugar in food processor or blender; process until fine crumbs form.
Gradually add water and margarine; process until moistened.
Press crumb mixture onto bottom and up side of prepared pan.
Set aside.
Place ricotta cheese in food processor or blender; process about 2 minutes or until smooth.
Add cream cheese, remaining 1 cup sugar, sour cream, egg whites, cornstarch, vanilla and lemon peel; process until smooth.
Pour batter into prepared crust.
Bake 1 hour or until center is almost set.
Turn off oven; leave cheesecake in oven with door closed 30 minutes.
Remove from oven; cool completely on wire rack.
Remove side of springform pan.
Cover cheesecake with plastic wrap; refrigerate at least 4 hours or up to 2 days.
Serve with Blueberry Sauce or Pineapple Sauce, if desired.