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1 8" or 9" baked Cheesecake Crumb Crust
1 large egg
Preheat over to 350°F. Wrap 8" (or 9") springform pan with crust tightly in heavy-duty foil to make waterproof.
Place cottage cheese into a food processor or blender. Puree until completely smooth.
Spoon into a large mixing bowl and add nonfat and light cream cheeses. Beat on medium speed, with an electric mixer until creamy. Add the Splenda, flour, cornstarch, and extracts, and beat on low until smooth.
Add large egg and then egg white, beating just briefly after each addition to incorporate. Stir in the sour cream with a large spoon. Pour into the prepared crust and smooth top.
Place the foil-wrapped pan in a large, deep baking pan and pour boiling water into pan until it reaches halfway up the outside of the cheesecake pan. Bake for 60 minutes or until sides of cake appear firm and center jiggles slightly. (For a 9" pan, bake 50 to 55 minutes.) Turn off heat, open oven door, and let cheesecake cool in the oven for 30 minutes. Remove from water bath and finish cooling.
Refrigerate at least 6 hours before serving.
Posted by Sharon Benamou
Nutritional Info Per Serving: Calories 180 Fat 8g (saturated 5) Carbohydrate 15g (sugar 7) Fiber 0g Protein 11grams Sodium 350mg
1 cup low-fat cottage cheese
8 oz. tub-style light cream cheese
8 oz. non-fat cream cheese, room temperature
1-1/4 cups Splenda Granular
2 tablespoons all-purpose flour
2 tablespoons cornstarch
1 tsp. vanilla extract
1/2 tsp. almond extract
3 large egg whites
1-1/4 cups light sour cream
Diabetic exchange = 1 carbohydrate, 1-1/2 lean meat