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Рецепт Cheesecake, Very Creamy

Name: Cheesecake, Very Creamy
Ingredients: 2 c. crushed lowfat graham crackers (about 15 whole); 1/3 c. sugar; 1 tsp cinnamon; 1/2 tsp grated nutmeg; 1/2 tsp grnd ginger; 1/4 c. canola oil; 2 Tbsp. frzn apple juice concentrate; 2 c. nonfat cottage cheese; 2 pkt Neufchatel cream cheese (8-oz); 1 1/2 c. sugar; 4 lrg egg whites; 6 Tbsp. cornstarch; 6 Tbsp. cake flour; 3 Tbsp. lemon juice; 1 Tbsp. vanilla extract plus; 1 tsp vanilla extract; 2 c. nonfat lowfat sour cream; 1 Tbsp. finely chopped lemon zest

от Global Cookbook

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Ингредиенты

2 c. crushed lowfat graham crackers (about 15 whole)
1/3 c. sugar
1 tsp cinnamon
1/2 tsp grated nutmeg
1/2 tsp grnd ginger
1/4 c. canola oil
2 Tbsp. frzn apple juice concentrate
2 c. nonfat cottage cheese
2 pkt Neufchatel cream cheese (8-oz)
1 1/2 c. sugar
4 lrg egg whites
6 Tbsp. cornstarch
6 Tbsp. cake flour
3 Tbsp. lemon juice
1 Tbsp. vanilla extract plus
1 tsp vanilla extract
2 c. nonfat lowfat sour cream
1 Tbsp. finely chopped lemon zest

Инструкции

Make the crust:In a mixing bowl, combine the graham crackers, sugar, cinnamon, nutmeg, ginger, canola oil and apple juice concentrate and toss with a fork till the mix holds together. Press proportionately into a 10-inch springform pan. Chill.
Preheat the oven to 325 degrees F.
Make the filling:In a food processor fitted with the metal blade, blend the cottage cheese till smooth. Add in the cream cheese a little at a time and blend till smooth. Gradually add in the sugar, mixing well, after each addition. Add in the egg whites, one at a time, beating till mixed. Add in the cornstarch, flour, lemon juice and vanilla and blend. Add in the lowfat sour cream and lemon zest and blend till smooth. Wrap the bottom of the pan in foil to come halfway up the sides. Transfer to the prepared springform pan.
Place the pan in a larger pan. Add in sufficient warm water to come halfway up the foil but not over its edges and bake for about one hour, or possibly till hard around the edges.
Turn off the oven and let the cheesecake stand in the oven for 2 hrs. Remove and let cold completely on a wire rack. Release the sides of the pan and refrigeratethe cheesecake till ready to serve.
Note: Some food processor bowls may not hold the entire mix. If this is the case, pour half the batter into a bowl while you complete mixing the rest of the ingredients. combine all the batter in the bowl and stir vigorously with a spatula to blend. Transfer to the springform pan.
Yield: 24 servings
Fresh Start: Lowfat Food & Menus Day to Day,Julee Rosso