This is the simplest to make of all our cheesecakes but not a bit less extravagant in taste and creamy texture. The indulgence quotient far surpasses its fat and calorie count.

Makes 16 servings

ACTIVE TIME: 25 minutes

TOTAL TIME: 5 1/2 hours (including cooling & chilling times)

EASE OF PREPARATION: Easy

Crust
20 vanilla wafers (21/2 ounces)
1 tablespoon canola oil

Filling
2 1/2 cups low-fat cottage cheese
12 ounces reduced-fat cream cheese (not nonfat), softened
2/3 cup granulated sugar
1/3 cup packed light brown sugar
1/4 cup cornstarch
1 large egg
2 large egg whites or 4 teaspoons dried egg whites, reconstituted according to package directions
1 cup nonfat plain yogurt
3 tablespoons bourbon (optional)
1 1/2 teaspoons vanilla extract (2 1/2 teaspoons if not using bourbon)
Pecan Praline Topping (recipe follows)

1. To prepare crust: Preheat oven to 325°F. Put a kettle of water on to heat for the water bath. Coat a 9-inch springform pan with cooking spray. Wrap the outside bottom of the pan with a double thickness of foil.
2. Finely grind vanilla wafers in a food processor. Add oil and process until well combined. Press into the bottom of the pan.
3. To prepare filling: Puree cottage cheese in a food processor until smooth, stopping to scrape down the sides. Add cream cheese, granulated sugar, brown sugar and cornstarch. Process until smooth. Add egg, egg whites, yogurt, bourbon, if using, and vanilla; process until smooth. Pour over crust.
4. Place the cheesecake in a roasting pan and pour in enough boiling water to come 1/2 inch up the outside of the springform pan.
5. Bake the cheesecake until the edges are set but the center still jiggles, 50 to 60 minutes. Turn off the oven. Spray a knife with cooking spray and run it around the edge of the pan. Let the cheesecake stand in the oven, with the door ajar, for 1 hour. Transfer from the water bath to a wire rack; remove foil. Let cool to room temperature, about 2 hours. Refrigerate, uncovered, until chilled.
6. Just before serving, sprinkle the cheesecake with Pecan Praline Topping.

NUTRITION INFORMATION: Per serving: 210 calories; 7 g fat (3 g sat, 3 g mono); 28 mg cholesterol; 28 g carbohydrate; 8 g protein; 0 g fiber; 242 mg sodium; 106 mg potassium.
2 Carbohydrate Servings

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days. | Equipment: 9-inch springform pan

RELATED RECIPES: Pecan Praline Topping

This was a fairly involved recipe from a prep, cooking and completion standapoint. The results were well worth the trouble. The flavor and texture were excellent and everyone at our dinner were blown away when they found out what the ingredients were. I did have to try twice to get the praline topping right; I would cut way back on the water as it took a long time to reduce the sugar mixture. I will definitely make this recipe again.

Mark Lukens, San Diego, CA

For a reduced calorie cheesecake this is a great-tasting recipe. I had difficulty telling that the fat and calorie content of this had been reduced.

P-D, Colorado Springs, CO