Low Fat Sour Cream Cheesecake

Low Fat Sour Cream Cheesecake


1 cup reduced-fat graham cracker crumbs
1/4 cup sugar
2 tablespoons melted butter or stick margarine, melted
Cooking spray
1 cup low-fat cottage cheese
1-1/2 tablespoons vanilla extract
1/2 teaspoon salt
1 (8-ounce) block light/low fat cream cheese
1 (8-ounce) block fat-free cream cheese
3 large eggs
1 large egg white
1 cup sugar


3 tablespoons sugar
1 teaspoon vanilla extract
1 (8-ounce) carton low-fat sour cream
1 (8-ounce) carton fat-free sour cream

Preheat oven to 350-degrees.
1. Crust - Combine first 3 ingredients in a bowl.
2. Coat a cheesecake pan (or other suitable pan) with cooking spray.
3. Press crumb mixture into bottom and sides (up 2 inches) of pan.
4. Bake at 350-degrees for 10 minutes.
5. Cool crust on a wire rack.
6. Filling - combine cottage cheese, vanilla, salt, and cream cheeses and beat until smooth.
7. Add eggs 1 at a time and then egg white, mixing after each addition.
8. Add 1 cup of sugar and blend in.
9. Pour mixture onto cooled crust.
10. Bake at 350 degrees for 50 minutes or until the cheesecake is almost set.
11. Remove from oven. Let stand 10 minutes.
12. Turn oven up to 450 degrees.
13. Topping - combine 3 tablespoons sugar and the remaining ingredients.
14. Spread over cheesecake. Bake for 5 minutes or until set.
15. Cool on wire rack.
16. Cover and chill 8 hours.

Makes 12 slices

Per slice:
Calories: 300 Fat: 9.6g Protein: 11.8g Carbohydrate: 38.9g Fiber: 0.4g Cholesterol: 83mg Sodium: 508mg

Return from Low Fat Sour Cream Cheesecake to Flat Tummy Home