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Oxmoor House

Recipe Summary

prep:
26 mins
cook:
1 hr 26 mins
chill:
8 hrs
total:
9 hrs 52 mins
Yield:
12 servings (serving size: 1/12 of cheesecake, about 2 tablespoons raspberries, and about 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Place crushed gingersnaps, oats, and butter in a food processor; process until blended. Press on bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray. Bake at 350° for 6 minutes. Remove from oven and cool completely. Reduce oven temperature to 325°.

  • Combine cottage cheese and cream cheese in food processor; process 2 minutes or until smooth. Add sugar and next 6 ingredients; process 1 minute or just until blended. Pour cheese mixture over prepared crust.

  • Bake at 325° for 50 minutes or until center is almost set (center will be soft but will firm when chilled). Turn off oven; leave cheesecake in oven 30 minutes. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature on a wire rack. Cover and chill 8 hours.

  • Unmold cheesecake onto a serving platter. Serve with raspberries and Lemon Cream Sauce. YIELD: 12 servings (serving size: 1/12 of cheesecake, about 2 tablespoons raspberries, and about 1 tablespoon sauce).

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

300 calories; fat 10.7g; saturated fat 2.8g; protein 13.2g; carbohydrates 38.2g; cholesterol 80mg; iron 1mg; sodium 338mg; calories from fat 32%; fiber 2.5g; calcium 69mg.
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