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Title: Almost Fat-Free Cheesecake
Categories: Cheesecake Lowcal
Yield: 8 Servings
| WALDINE VAN GEFFEN VGHC42A | ||
| CRUST | ||
| 1 1/4 | c | Graham crackers or vanilla - cookies crumbs |
| 2 | tb | Sugar |
| 1/4 | c | Oil or margarine; melt |
| FILLING | ||
| 15 | oz | Fat-free ricotta cheese |
| 3/4 | c | Nonfat sour cream |
| 3/4 | c | Sugar |
| 2 | tb | Flour |
| 2 | lg | Eggs; separate |
| 1 | lg | Lemon; grated zest |
| 1 | ts | Vanilla extract |
| TOPPING | ||
| 1/2 | c | Plain nonfat yogurt |
| 1 | c | Nonfat sour cream |
| 3 | tb | Sugar |
| 1 | ts | Vanilla |
Mix crumbs with sugar in bowl. Add oil and mix well. Lightly grease 9" springform pan. Press crumb mixture in even layer on bottom and about 1" up sides of pan. Bake at 350~ 8 minutes. Let cool completely. Leave oven at 350~. FILLING-In bowl beat cheese with nonfat sour cream at low speed until very smooth. Gradually beat in sugar. Beat in flour, egg yolks, lemon zest and vanilla. Whip egg whites in small bowl until stiff. Fold into cheese mixture. Carefully pour filling into cooled crust. Bake until top center is firm (cracks will form in cake), about 50 minutes. Remove from oven. Cool 15 minutes. Increase oven temperature to 425~. TOPPING- Pour off any liquid from top of yogurt. In bowl mix yogurt with nonfat sour cream, sugar and vanilla.
Spoon topping evenly over cake. Carefully spread topping in even layer, without letting drip over edge of cake. Return cake to oven and bake 7 minutes longer. Cool to room temperature. Cover and refrigerate at least 2 hours before serving. Remove sides of springform pan just before serving.
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