You may also like
Categories:
crackers sugar oil Ricotta cheese sour cream sugar flour eggs lemon vanilla nonfat yogurt sour cream sugar vanilla
Viewed: 40 - Published at: 7 years agoIngredients
- 5 ounce Graham Crackers, (1 1/4 c. crumbs)
- 2 Tbsp. Sugar
- 1/4 c. Oil, or possibly melted margarine
- 15 ounce Fat-Free Ricotta Cheese, (1 3/4 c.)
- 3/4 c. Nonfat Lowfat sour cream
- 3/4 c. Sugar
- 2 Tbsp. Flour
- 2 lrg Large eggs, separated
- 1 lrg Lemon, grated Peel Of (1 1/2 tsp.)
- 1 tsp Vanilla Extract
- 1/2 c. Plain Nonfat Yogurt
- 1 c. Nonfat Lowfat sour cream
- 3 Tbsp. Sugar
- 1 tsp Vanilla Extract
Method
- For crust, process crackers in food processor to fine crumbs.
- measure 1.25 c..
- Mix crumbs with sugar.
- Add in oil and mix well.
- Lightly grease 9-inch springform pan.
- Press crumb mix in even layer on bottom and about 1 inch up sides of the pan.
- Bake at 350 degrees for 8 min.
- Cold completely.
- Leave oven at 350 degrees
- For filling, beat cheese with non-fat lowfat sour cream at low speed till very smooth.
- Gradually beat in sugar.
- Beat in flour, egg yolks, lemon peel and vanilla.
- Whip egg whites in small bowl till stiff.
- Fold them into cheese mix.
- Carefully pour filling into cooled crust.
- Bake till top center is hard
- (cracks will form in cake) about 50 min.
- Remove from oven.
- cold 15 min.
- Increase oven temperature to 425 degrees.
- to prepare topping, pour off any liquid from top of yogurt.
- Mix yogurt with nonfat lowfat sour cream, sugar and vanilla.
- Spoon topping proportionately over cake.
- Carefully spread topping in even layer, without letting it drip over edge of cake.
- Return cake to oven and bake 7 min longer.
- cold to room temperature.
- Cover and chill at least 2 hrs before serving.
- Remove sides of springform pan just before serving.
- Makes 8 servings.
- "this cheesecake is made from fat-free cheeses and contains no butterfat.
- There is a small amount of fat in the curst and the Large eggs"
