Low Fat Cheesecake Recipe
Who says all healthy dishes are boring? Try this Low Fat recipe of Low Fat Cheesecake and you'll know. An incredible Low Fat Cheesecake gets its taste from Cheese. A yummy Dessert dish that I recommend to my friends is this recipe of Low Fat Cheesecake. It is full of flavor in spite of being a Low Fat recipe. When it comes to cooking I am my worst critic. Kindly comment and let me know how is this Low Fat Cheesecake.
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.
