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
An outstanding salad dressing can take your salad from ho-hum...
Fresh seasonal produce offers plenty of reasons to try one of...
Turnips are a root vegetable with purple-white skin and a...
A piping-hot bowl of soup makes a delicious dinner and an...
Instead of ordering takeout tonight, try an easy chicken stir...
Whether you’re eating chickpeas in a salad, pasta dish or...
Pass on store-bought snacks that are loaded with fat and...
Vegetables are one of the healthiest foods you can eat,...
Our healthy low-carb desserts are delicious ways to end your...
Boneless chicken thighs can take plenty of cooking without...Oatmeal is an ideal breakfast for cooler months and is arguably...
Who says entertaining has to be reserved for the weekend only...
Peanut butter is a healthy ingredient and more versatile than...
If you’re watching your sodium intake, these low-sodium snack...
When it comes to making healthy slow cooker chicken recipes,...
Whether you’re packing a healthy snack for yourself or your...
- Total Time
- More than 1 hour
- Type of Dish
- Desserts, cakes
- 8 or more
- Preparation/ Technique
- Ease of Preparation