Title: Sour Cream Cheesecake
Categories: Veg08
Yield: 12 servings

-----------------------------------CRUST-----------------------------------
1 c Reduced-fat graham cracker
-crumbs; (about 10
Cookie
; sheets)
1/4 c Sugar
2 tb Butter or stick margarine;
-melted
Cooking spray

----------------------------------FILLING----------------------------------
1 c 2% low-fat cottage cheese
1 1/2 tb Vanilla extract
1/2 ts Salt
1 Less-fat cream cheese;
-(8-ounce)
1 Block fat-free cream cheese;
-(8-ounce)
3 lg Eggs
1 lg Egg white
1 c Sugar

----------------------------------TOPPING----------------------------------
3 tb Sugar
1 ts Vanilla extract
1 ct Low-fat sour cream;
-(8-ounce)
1 ct Fat-free sour cream;
-(8-ounce)

1. Preheat oven to 350›.

2. 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.

3. To prepare filling, combine cottage cheese, 1 1/2 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.

4. 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, let stand 10 minutes. Increase oven temperature to 450›.

5. To prepare topping, combine 3 spoons sugar and the remaining
ingredients. Spread evenly over cheesecake. Bake cheesecake at 450› for 5
minutes or 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 0.4g CHOL 83mg; IRON 0.7mg; SODIUM 508mg;
CALC 128mg

Recipe by: Cooking Light, March 1999

Converted by MM_Buster v2.0l.