- Nonstick cooking spray
- 1/4 cup crushed wheat cereal (such as Wheaties)
- 1 cup low-fat cottage cheese
- 8 ounces tub-style light cream cheese
- 8 ounces non-fat cream cheese, at room temperature
- 1 1/4 cups Splenda Granular (sugar alternative)
- 2 tablespoons flour
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 whole egg
- 3 egg whites
- 1 1/4 cups light sour cream
Preheat the oven to 350 degrees F.
Coat an 8-inch springform pan with nonstick spray. Dust the sides with cereal. Wrap the pan tightly with heavy-duty aluminum foil.
Put the cottage cheese in a mixing bowl and blend with an electric mixer until very smooth. Add cream cheeses and beat on medium speed until creamy. Add the Splenda, flour, cornstarch, and vanilla and beat on low speed until smooth.
Add the whole egg and then the egg whites, 1 at a time, beating briefly after each addition just to incorporate. Use a spoon to stir in the sour cream. Pour the batter into the prepared pan and smooth the top. Place the springform in a large, deep baking pan and pour enough boiling water into the baking pan to reach halfway up the sides of the springform.
Bake until sides of cake appear firm and center jiggles slightly, about 45 minutes. Turn off the oven and let cheesecake cool with the oven door open for 30 minutes. Remove pan from water bath and finish cooling. Refrigerate for at least 6 hours.
To serve the cake, release the sides of the springform pan and place the cake on a platter. Slice into wedges.
Food Network kitchens liked this recipe with the addition of 1 teaspoon lemon extract and 1 teaspoon finely grated orange zest