Recipe courtesy of Egg Beaters
Recipe courtesy of Egg Beaters
Watch how to make this recipe.
Skinny Cheesecake
Creamy baked cheesecake made with fat free cottage cheese and nonfat cream cheese
- Total: 3 hr 10 min
- Prep: 15 min
- Cook: 2 hr 55 min
- Yield: 9 servings (1 wedge each)
- Total: 3 hr 10 min
- Prep: 15 min
- Cook: 2 hr 55 min
- Yield: 9 servings (1 wedge each)
Ingredients
PAM® Original No-Stick Cooking Spray
1/2 cup graham cracker crumbs
1-1/2 cups fat free small curd cottage cheese
1 cup Egg Beaters® Original (1 cup = 8 oz)
1/2 cup granulated sugar
4 ounces fat free cream cheese, softened (4 oz = 1/2 of 8-oz pkg)
1/4 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
Assorted fresh fruit, optional
Directions
- Preheat oven 325 degrees F. Spray bottom and sides of 9-inch square baking dish with cooking spray. Sprinkle graham crumbs evenly onto bottom and up sides of baking dish.
- Place cottage cheese and Egg Beaters in blender container; cover. Blend until smooth. Add sugar, cream cheese, lemon peel and juice; cover. Blend until smooth. Pour into prepared baking dish.
- Bake 50 minutes, or until center is set and top is lightly browned. Cool in dish on wire rack; cover. Refrigerate at least 2 hours or until chilled. Cut into 9 squares to serve. Garnish with fruit, if desired.
