Sour Cream Cheesecake (7 PTS)

Recipe Ingredients

		**Crust**
1 cup	146g / 5.1oz	Reduced-fat graham cracker crumbs (about
		10 cookie sheets)
1/4 cup	49g / 1.7oz	Sugar
2 tablespoons	30ml	Butter or stick margarine - melted
		Cooking spray
		**Filling**
1 cup	146g / 5.1oz	2% low-fat cottage cheese
5 1/2 tablespoons	82ml	Vanilla extract
1/2 teaspoon	2.5ml	Salt
8 oz	227g	Less-fat cream cheese
3 oz	85g	Eggs (large)
1 oz	28g	Egg white (large)
1 cup	198g / 7oz	Sugar
		Topping:
3 tablespoons	45ml	Sugar
1 teaspoon	5ml	Vanilla extract
8 oz	227g	Low-fat sour cream

Recipe Instructions

Preheat oven to 350º. To prepare the crust, combine the first 3 ingredients

in a bowl. Firmly press the crumb mixture into the bottom and 2 inches up

the sides of a 9-inch springform pan coated with cooking spray. Bake at

350` for 10 minutes, and cool the crust on a wire rack. To prepare filling,

combine cottage cheese, 11/2 tablespoons vanilla, salt, and cream cheeses

in a food processor; process 1 minute or until smooth. Add eggs and egg

white, 1 at a time, pulsing after each addition. Add 1 cup sugar; process

just until blended. Pour the cheese mixture into the prepared crust, and

bake at 350` for 50 minutes or until the cheesecake is almost set. Remove

the cheesecake from oven, and let stand 10 minutes. Increase oven

temperature to 450`. To prepare topping, combine 3 tablespoons sugar and

the remaining ingredients. Spread evenly over cheesecake. Bake cheesecake

at 450` for 5 minutes or until set. Cool completely on wire rack. Cover and

chill 8 hours.

Yield: 12 servings (serving size: 1 slice).

CALORIES 300 (29% from fat); FAT 9.6g (sat 5.5g, mono 2.9g, poly 0.6g);

PROTEIN 11.8g; CARB 38.9g; FIBER .40g; CHOL 83mg; IRON .70mg; SODIUM 508mg;

CALC 128mg

Cooking Light

Shared by: Randi, WeightWatchersRecipes

MC Formatted by Mary [[email protected]]

Source:
Cooking Light

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