Lemon Cheesecake low-fat

Cheesecake doesn't have to be packed with fat to be good. This delectable light cake is simple to make, low-low-low in fat, and delicious.

Servings: 8 slices

Zest of 1 lemon, chopped
3 egg whites
2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon vanilla
2-2/3 cup low-fat (1%) cottage cheese
8 low-fat 2-inch x 2-inch graham crackers,  to make 2/3 cup graham cracker

1. Preheat oven to 325 degrees F. and grease an 8-inch springform or cheesecake pan with margarine. You will also need an ovenproof pan large enough to hold the cheesecake pan.

2. Fill a pot or teakettle with water and start heating it to a boil.

3. Place lemon zest, egg whites, sugar, cornstarch, vanilla, and cottage cheese in a blender and blend until very, very smooth (no lumps). Pour into pan.

4. Carefully pour boiling water into large pan so it reaches about halfway up the sides of the springform pan.

5. Bake for 60 minutes or until cheesecake is set and cake tester comes out clean.

6. Remove from pan from water and refrigerate cake in pan for at least 4 hours or overnight. It should be really cold.

7. In a food processor, turn graham crackers into 2/3 cup fine crumbs. After cheesecake has been refrigerated for 4 or more hours, spread crumbs evenly over cake surface and gently pat them down. You may do this just before serving. Before serving, carefully run knife around edge of springform pan and remove sides.

Calories per slice: 160 total; 10 fat; 3 sat-fat
Source: Eater's Choice Low-Fat Cookbook

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