Ingredients for Lower Fat Cheesecake
- Graham Crackers
- Margarine
- Low Fat Cottage Cheese
- 1 ½ cups granulated sugar
- 4 large eggs
- Evaporated Milk
- Vanilla
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How to Make Lower Fat Cheesecake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of the prepared pan.
- In a large bowl, beat cream cheese and sugar together until smooth and creamy.
- Beat in eggs one at a time, mixing well after each addition.
- Stir in sour cream and vanilla extract.
- Pour batter over the graham cracker crust.
- Place the springform pan in a larger roasting pan. Pour enough boiling water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake for 55 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Once completely cool, refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
141g
Fat
13g
Carbs
19g
