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Sour Cream Cheesecake

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

Ingredients

  • Crust:
  • 1 cup reduced-fat graham cracker crumbs (about 10 cookie sheets)
  • 1/4 cup sugar
  • 2 tablespoons butter or stick margarine, melted
  • Cooking spray
  • Filling:
  • 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
  • Topping:
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 (8-ounce) carton low-fat sour cream
  • 1 (8-ounce) carton fat-free sour cream

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

  4. 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°.

  5. 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.