Sour Cream Cheesecake

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Sour Cream CheesecakeRecipe
Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir
12 servings (serving size: 1 slice)


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1 cup reduced-fat graham cracker crumbs (about 10 cookie sheets)
1/4 cup sugar
2 tablespoons butter or stick margarine, melted
Cooking spray
1 cup 2% low-fat cottage cheese
1 1/2 tablespoons vanilla extract
1/2 teaspoon salt
1 (8-ounce) block 1/3-less-fat cream cheese
1 (8-ounce) block fat-free cream cheese
3 large eggs
1 large egg white
1 cup sugar
3 tablespoons sugar
1 teaspoon vanilla extract
1 (8-ounce) carton low-fat sour cream
1 (8-ounce) carton fat-free sour cream


Preheat oven to 350°.

To prepare the crust, combine the first 3 ingredients in a bowl. Firmly press the crumb mixture into the bottom and 2 inches up the sides of a 9-inch springform pan coated with cooking spray. Bake at 350° for 10 minutes, and cool the crust on a wire rack.

To prepare filling, combine cottage cheese, 1 1/2 tablespoons vanilla, salt, and cream cheeses in a food processor; process 1 minute or until smooth. Add eggs and egg white, 1 at a time, pulsing after each addition. Add 1 cup sugar; process just until blended.

Pour the cheese mixture into the prepared crust, and bake at 350° for 50 minutes or until the cheesecake is almost set. Remove the cheesecake from oven, and let stand 10 minutes. Increase oven temperature to 450°.

To prepare topping, combine 3 tablespoons sugar and the remaining ingredients. Spread evenly over cheesecake. Bake cheesecake at 450° for 5 minutes or until set. Cool completely on wire rack. Cover and chill 8 hours.

Created date

April 2002

Nutritional Information

Calories 300
Caloriesfromfat 29 %
Fat 9.6 g
Satfat 5.5 g
Monofat 2.9 g
Polyfat 0.6 g
Protein 11.8 g
Carbohydrate 38.9 g
Fiber 0.4 g
Cholesterol 83 mg
Iron 0.7 mg
Sodium 508 mg
Calcium 128 mg