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.
- 20 vanilla wafers, (2 1/2 ounces)
- 1 tablespoon canola oil
- 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)
- 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.
- Finely grind vanilla wafers in a food processor. Add oil and process until well combined. Press into the bottom of the pan.
- 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.
- 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.
- 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.
- Just before serving, sprinkle the cheesecake with Pecan Praline Topping.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 2 days. | Equipment: 9-inch springform pan
Per serving: 210 calories; 7 g fat (3 g sat, 3 g mono); 28 mg cholesterol; 28 g carbohydrates; 8 g protein; 0 g fiber; 242 mg sodium; 106 mg potassium.
Carbohydrate Servings: 2
Exchanges: 1 other carbohydrate, 1/2 lean meat, 1 fat
More From EatingWell
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
In the hot months of summer, cool down with a refreshing and...
Our nonalcoholic drink recipes, or “mocktails,” are festive...
Kick back and enjoy one of our delicious healthy summer punch...
During the busy workweek, these no-cook dinner recipes are...
Quinoa is a superfood that is packed with fiber and protein...
Fresh leeks are a delicious addition to many recipes. These...
Farmers’ markets and gardens are full of fresh and delicious...
Sardines (Pacific, wild-caught) are one of the healthiest...
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- Type of Dish
- Desserts, cakes
- Preparation/ Technique