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

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Step 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°.

Step 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.

Ratings & Reviews

ChefNikki8's Review

bablock
November 11, 2013
N/A

Peachygirl76's Review

ksharkey
May 24, 2010
This cheesecake tastes great and does not take a long time to make. I did make a few changes from the instructions; I used low fat sour cream and cream cheese instead of non-fat and mixed it with a mixer instead of a food processer. I topped it with fresh raspberries. My guests said it was delicious and I would definitly make this again for company or to bring to a potluck. It is easy enough for an everyday dessert as well.

bablock's Review

Peachygirl76
January 16, 2010
Tnis is by far the best cheesecake ever. You would never know its low fat! It's very simple to make. I make this anytime someone asks me to bring cheesecake!

ksharkey's Review

ChefNikki8
December 06, 2009
This recipe was very quick and easy to make, and everyone loved it (and couldn't believe it was a "light" recipe). My only problem was the sour cream topping--even after 10 min. in the oven, it was still barely set. I followed the recipe exactly, other than the added time in the oven for the topping.

CatThomas's Review

CatThomas
July 07, 2009
nomnomnom! This is one of the best cheesecakes I have ever made. I made it for our 4th of July bbq and it was a huge success!!