Recipe courtesy of Egg Beaters

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)
Creamy baked cheesecake made with fat free cottage cheese and nonfat cream cheese



  1. 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.
  2. 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.
  3. 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.