Ingredients
Crust:
1 cup graham cracker crumbs (about 7 cookie sheets)
3 tablespoons sugar
1 large egg white
Cooking spray
Filling:
1 ounce all-purpose flour (about 1/4 cup)
1/2 cup 1% low-fat cottage cheese
3 (8-ounce) blocks fat-free cream cheese, softened, divided
2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
1 3/4 cups sugar
1 1/2 teaspoons finely grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract
3 large eggs
3 large egg whites
Preparation
1. Preheat oven to 350°.
2. To prepare crust, combine crumbs, 3 tablespoons sugar, and 1 egg white in a bowl; toss with a fork until well blended. Lightly coat hands with cooking spray. Press crumb mixture into the bottom of a 9-inch spring form pan coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack. Reduce oven temperature to 325°.
3. To prepare filling, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine cottage cheese and 8 ounces fat-free cream cheese in a food processor, and process until smooth. Add remaining 16 ounces fat-free cream cheese, 1/3-less-fat cream cheese, and next 4 ingredients (through vanilla); process until smooth. Add 3 eggs and 3 egg whites; process until blended. Pour cheese mixture into prepared pan. Bake at 325° for 65 minutes or until almost set (center will not be firm but will set as it chills). Turn oven off; cool cheesecake in closed oven 1 hour. Remove from oven; cool on a wire rack. Cover and chill 8 hours.
Nutritional Information
Calories:259
Fat:8g (sat 4.8g,mono 2.5g,poly 0.4g)
Protein:12.7g
Carbohydrate:33.9g
Fiber:0.2g
Cholesterol:58mg
Iron:0.6mg
Sodium:446mg
Calcium:111mg
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