Recipe courtesy of Egg Beaters
Recipe courtesy of Egg Beaters
Watch how to make this recipe.
Skinny Cheesecake
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- Total: 3 hr 10 min
- Prep: 15 min
- Cook: 2 hr 55 min
- Yield: 9 servings (1 wedge each)
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 239
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 1 g
- Sugar
- 20 g
- Protein
- 11 g
- Cholesterol
- 12 mg
- Sodium
- 579 mg
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)
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 239
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 1 g
- Sugar
- 20 g
- Protein
- 11 g
- Cholesterol
- 12 mg
- Sodium
- 579 mg
Ingredients
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.
