Rating: 4.5 stars
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The name says it all! Get the luscious velvety texture of a rich cheesecake with less fat thanks to the greek yogurt and low-fat cottage cheese.

This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey; Styling: Randy Mon

Recipe Summary

total:
6 hrs 30 mins
Yield:
Serves 16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°. In a small bowl, combine graham cracker crumbs, butter, and 1 tbsp. sugar. Press into the bottom of a 9-in. springform pan. Bake until golden brown, about 10 minutes.

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  • Meanwhile, drain cottage cheese in a strainer 15 minutes. Whirl cottage cheese in a food processor until smooth. Add neufchâtel and 2 cups sugar and blend until no lumps remain. Then add flour, vanilla, lemon zest, salt, eggs, and egg whites and blend until mixture is smooth, scraping inside of bowl as needed. Pour into prepared pan.

  • Bake until edges are puffed slightly and center barely jiggles when pan is shaken gently, about 1 1/2 hours. Turn off oven, leave door slightly ajar, and let cheesecake sit in oven another 30 minutes.

  • Mix together yogurt and remaining 1 tbsp. sugar. Put cheesecake on a cooling rack. Carefully spread yogurt-sugar mixture over top of cheesecake and let cool completely. Chill, covered with foil, at least 4 hours. Run a thin knife around the outside of the cheesecake to loosen, remove side of pan, and slice cheesecake with a hot knife.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

281 calories; calories from fat 33%; protein 12g; fat 10g; saturated fat 5.6g; carbohydrates 37g; fiber 0.2g; sodium 393mg; cholesterol 70mg.
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