10 low fat Honey Graham crackers
3 Tablespoons salted Butter (melted and cooled)
1 Tablespoon Splenda (no-calorie sweetener)
2 – 16 oz. pkg. Fat Free Cottage Cheese
2 – 8oz. pkg. Fat Free Cream Cheese, cut into pieces
1 – cup Splenda (no-calorie sweetener)
1/4 – cup cornstarch
2 – Tablespoons Lemon Juice
1 – Tablespoon Vanilla Extract
1/4 – teaspoon Salt
1 1/2 – cups Egg Beaters Original
1 – cup Fat Free Sour Cream
1 1/2 – Tablespoons Splenda (no-calorie sweetener)
Preheat oven to 300*F.
Spray a 9 inch springform pan with cooking spray
Place graham crackers into the bowl of a food processor and process until you have fine crumbs. Add the melted butter and splenda and pluse to blend. Press the crumb mixture into the bottom of the prepared pan. Set aside.
Place 1 tub of cottage cheese into the food processor, process until smooth pour into a large mixing bowl. Repeat with the other tub of collage cheese. Now, place the two packages of cream cheese into the food processor, process until smooth and creamy. Add the splenda and pluse.Add the other ingredients to the bowl and pluse until well blended. Pour everything into the large bowl with the cottage cheese and mix with a spoon until very well blended. Pour into the pan and level the top. Place into the preheated oven for 1hr.- 1-hr 30 minitues. The cheesecake is done when the sides are firm and the middle still moves a little when you shake the pan.
***NOTE: the top of the cake WILL crack before the cake is done.***
Turn off the oven when cake is done, open the door a little and allow the cake to cool for 30 minutes in the oven. Remove from oven and refrigerate the cake (still in the pan) until it is cold. Remove the cake from the refrigerator and run a knife around the inside of the pan, and remove the side of the pan. Now, the cheesecake will have a rubbery top so, what you need to do next is take a sharp knife and cut 1/8″- 1/4″ off the top. The rest of the cake will be moist and smooth. Next, if you want to take the bottom of the pan off then run a long knife or spatula between the pan and the crust and slip the cake onto a serving plate.
Because we had to cut off the top of the cake. You need to cover the top. Mix the 1 cup sour cream with the splenda until blended. Place all of the topping onto cake and spread out to the edge. Run a spatula or knife along the side of the cake to square off the edge.
**This cake would be good with fresh fruit or sugar free chocolate syrup on top or on the side (not included in nutritional calculations)**
Cut the cake into 16 equal slices to serve.
Servings Per Recipe: 16
Amount Per Serving: Calories: 146.8, Total Fat: 2.5 g, Cholesterol: 15.7 mg, Sodium: 551.0 mg, Total Carbs: 16.8 g, Dietary Fiber: 0.4 g, Protein: 15.2 g