CHEESECAKE
Rich, Reduced-Fat Cheesecake Recipe.
Cheesecake Factory Crust Recipe.
Makes:1 cheesecake (16 slices)
155 calories per serving
Preparation Time: 20 min.
Baking Time: 50-60 min.
Crust
1-1/4 cups graham cracker crumbs
3 tablespoon butter, melted.
* See Below for Cheesecake Factory Crust Recipe
Filling
8 oz. cream cheese
1 lb. farmers cottage cheese (Dry)
1 cup SPLENDA Granular (no calorie sweetener)
2 tablespoon all purpose flour
2 teaspoon vanilla
3 eggs
1/4 cup reduced fat milk
Preheat oven to 400° F.
Mix crust ingredients together, and press into a 10" spring form pan. Place pan on a baking sheet and bake for 10 minutes. Remove from oven and cool to room temperature.
Reset oven temperature to 325° F
Beat cream cheese, Splenda Granular and flour together until well mixed and smooth. Add vanilla, farmers cheese and lemon peel. Beat until smooth. Add eggs one at a time, beating well after each addition. Add milk and mix until well blended.
Pour filling over crust and bake 50-60 minutes or until slightly firm to the touch. Let cool 20-25 minutes before covering and placing in the refrigerator. Refrigerate 4-6 hours before serving.
* Graham cracker crumbs can be replaced with crushed vanilla wafers, crushed chocolate wafers or crushed ginger snaps. Two teaspoons grated lemon peel can also be added to the filling to make a lemon cheesecake. Optional; Spread a thin layer of fruit preserves (thin with a small amount of water) on the top of cheese cake and refrigerate several hours.
* Here is the "Cheesecake Factory" crust recipe.
Ingredients
1/4 cup each of finely chopped pecan, walnuts, almonds (A total of 3/4 cup.)
3/4 cup finely crushed vanilla wafers
2 tablespoons melted butter.
(We like to double this recipe for a thicker crust.)
Method
Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan (See Photo,) trying to line the sides as much as possible about 1-1/2" up the sides of the pan.
MainRecipe.com
Use a Springform Pan
