Cottage cheese and reduced fat sour cream replace a portion of the cream cheese in this cheesecake to create a dessert that is lighter than the traditional cheesecake.
Ingredients
Cooking spray
1/2 cup graham cracker crumbs
3/4 cup plus 2 teaspoons sugar
1 Tablespoon butter
1 pound 2% reduced fat cottage cheese
1 (8 ounce) reduced fat cream cheese - at room temperature
3/4 cup reduced fat sour cream
3 Tablespoon flour
2 eggs at room temperature
2 egg whites at room temperature
1 teaspoon vanilla
For topping: 4 cups berries and 1/3 cup seedless raspberry jam
Instructions
Preheat oven to 300 degrees.
Coat a 9-inch springform pan with cooking spray. Combine cracker crumbs, 2 teaspoon sugar, and butter. Press into bottom of pan.
Place cheeses in mixing bowl. Beat until smooth. Add 3/4 cup sugar, sour cream, eggs, egg whites and vanilla. Combine until smooth. Pour into pan and bake for 55 minutes or until just set. Cool on wire rack.
Refrigerate for several hours or overnight.
To serve, remove rim from pan. Arrange berries on top of cake.
Whisk jam until smooth and spoon over berries.
One serving - 240 calories and only 9 grams of fat.