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)
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.
