Free Diet Recipe

Ingredients

• 1 pound low fat cottage cheese (1 percent)
• 1 pound low fat cream cheese, at room temperature
• 1-1/4 cups sugar
• 2 eggs, plus 4 egg whites (or 1 cup Egg Beaters)
• 1/4 cup fresh lemon juice
• 1 tablespoon grated lemon zest
• 1 tablespoon vanilla extract
• a pinch of salt
• for the topping:
• 2 cups no fat sour cream
• 1/3 cup sugar
• 1 8 inch springform pan, lightly sprayed with oil

Cooking Instructions:

• Preheat the oven to 350°F (The rack should be set in the lower third of the oven.) Bring 1 quart water to a boil. Wrap a piece of foil around the bottom and sides of the springform pan. (This prevents water from leaking in.)
• Puree the cottage cheese in the food processor, scraping down the sides. This will take 2 to 3 minutes. Add the cream cheese and puree until smooth. Add the sugar and puree. Add the eggs, egg whites, lemon juice, lemon zest, vanilla, and salt and puree. Pour the mixture into the prepared pan. Tap the pan a few times on the work counter to knock out any bubbles.
• Set the pan in a roasting pan in the oven. Add 1 inch boiling water to the pan and bake the cheesecake for 30 minutes.
• Meanwhile, in a large mixing bowl, whisk together the sour cream and sugar. Spoon this mixture on top of the cheesecake. Continue baking the cheesecake until set, 10 to 20 minutes longer. To test for doneness, gently poke the side ? when the top no longer jiggles, the cheesecake is cooked. Another test: an inserted skewer will come out clean when the cheesecake is cooked. Do not overcook, or the cheesecake will become watery.
• Transfer the cheesecake to a cake rack to cool to room temperature, then refrigerate until cold. To serve, run the tip of a small knife around the inside of the pan. Unfasten the sides.
• Note: many people like to serve cheesecake with strawberry sauce ? made by boiling strawberries with a little water, sugar, and cornstarch.

Nutrition Facts:
Calories: 322
Fat: 7g
Saturated Fat: 3g
Sodium: 440mg
% Calories from Fat: 20%
% Calories from Saturated Fat: 9%

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