This cheesecake happens to be one of her healthy dishes that's also a standout in the taste department. I'll bet no one you serve this to would ever know it's not a straight-up full-fat cheesecake
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Ingredients
- 1 Vegetable oil cooking spray
- 1/2cup whole-wheat graham cracker crumbs
- 8ounces (1 package) light cream cheese, cut into quarters
- 2cups light cottage cheese
- 3 eggs
- 3/4cup sugar
- 1/4cup lemon juice
- 2tablespoons all-purpose flour
- 1tablespoon lemon zest
- 1teaspoon vanilla extract
- 1cup berries, such as raspberries, blueberries and sliced strawberries
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Directions
- Heat oven to 375°. Spritz an 8" round springform pan with cooking spray. Using the bottom of a measuring cup, gently press graham cracker crumbs into bottom and sides of pan to form a crust. Coat with cooking spray. In a blender, mix cream cheese, cottage cheese, eggs, sugar, lemon juice, flour, zest and vanilla extract until smooth, 45 seconds. Gently pour into pan. Bake until it looks set but has a slight jiggle, 40 minutes. Let cool in pan 20 minutes. Refrigerate at least 2 hours with a towel or oven mitt underneath. Serve topped with a sprinkling of berries.
- Tip: Feel free to use frozen fruit if fresh is hard to find. Just sauce it up to make it sweet; heat in a small pan with 1 tbsp berry jam.
Nutrition Per Serving
239 calories per serving, 8 g fat (4 g saturated), 33 g carbs, 1 g fiber, 12 g protein
