Skinny Cheesecake

Creamy baked cheesecake made with fat free cottage cheese and nonfat cream cheese

Hands On: 15 | Total: 190 | Makes: 9 servings (1 wedge each)

Ingredients:

  • PAM® Original No-Stick Cooking Spray
  • 1/2 cup graham cracker crumbs
  • 1-1/2 cups fat free small curd cottage cheese
  • 1 cup Egg Beaters® Original (1 cup = 8 oz)
  • 1/2 cup granulated sugar
  • 4 ounces fat free cream cheese, softened (4 oz = 1/2 of 8-oz pkg)
  • 1/4 teaspoon grated lemon peel
  • 1 tablespoon fresh lemon juice
  • Assorted fresh fruit, optional

Directions

  1. Preheat oven 325°F. Spray bottom and sides of 9-inch square baking dish with cooking spray. Sprinkle graham crumbs evenly onto bottom and up sides of baking dish.
  2. Place cottage cheese and Egg Beaters in blender container; cover. Blend until smooth. Add sugar, cream cheese, lemon peel and juice; cover. Blend until smooth. Pour into prepared baking dish.
  3. Bake 50 minutes, or until center is set and top is lightly browned. Cool in dish on wire rack; cover. Refrigerate at least 2 hours or until chilled. Cut into 9 squares to serve. Garnish with fruit, if desired.

Cook's Tips

Great served with Reddi-wip® Fat Free Dairy Whipped Topping