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Cheesecake, Low-Calorie (D, TNT)
Source: Unknown
Serves: 12

Crumb Crust:
150g simple cookies (to obtain 1-1/4 cups crumbs)
1/4 cup pecan halves (optional)
3 tbsp. sugar
6 tbsp. unsalted margarine, melted

Cheese Filling:
500g 5% white cheese, or 250g 5% cheese and 250g 1/2% cheese
1/2 cup plain yogurt, either 4% or 2% fat
3/4 cup sugar
2 tbsp. flour
2 large eggs, separated
grated rind of 1 large lemon
1 tsp. vanilla extract

Yogurt Topping:
1-1/2 cups plain yogurt
3 tbsp. sugar
1 tsp. vanilla extract

Preheat oven to 160°C (350°F).

Process cookies in a food processor to fine crumbs; or put them in a bag and crush them with a rolling pin. Measure 1-1/4 cups.

Chop pecan halves. Mix crumbs with pecans and sugar. Add melted margarine and mix well. Lightly grease a 23 cm. springform pan. Press pecan mixture in an even layer on bottom and slightly up on sides of pan. Bake 10 minutes Let cool completely. Leave oven at 160°C.

Cheese filling:
Beat cheese with yogurt at low speed until very smooth. Gradually beat in sugar. Beat in egg yolks, flour and lemon rind. Stir in vanilla extract.

In a small bowl, whip egg whites until stiff. Fold them into cheese mixture. Carefully pour filling into cooled crust and bake about 45 minutes or until firm in center. Remove from oven and cool for 15 minutes.

Raise oven temperature to 200°C (425°F).

Pour off any water from top of yogurt. Mix yogurt with sugar and vanilla. Carefully spread topping on cake, in an even layer.

Return cake to oven and bake 7 minutes.

Remove from oven and cool to room temperature. Refrigerate at least 2 hours before serving. (Cake can be kept 3 days in refrigerator.) Remove sides of springform pan just before serving.

Poster's Notes:
I never use pecans, lemon rind, nor do I grease the pan. I use sour-cream flavored yogurt. My springform pan is a bit bigger than called for in the recipe.

Posted by Ellen Hexter

Nutritional Info Per Serving: N/A