Makeover Tra­di­tional Cheese­cake

This light­ened-up dessert has all of the orig­i­nal’s de­lec­ta­ble fla­vor. It’s sure to make any spe­cial event more fes­tive. Omit the candy top­pings and en­joy this one plain with cof­fee if you prefer. —Anne Ad­desso, She­boy­gan, WI

Simple & Delicious - - SPECIAL SECTION -

Prep: 40 min. Bake: 11/2 hours + chill­ing Makes: 16 serv­ings

13/4 cups gra­ham cracker crumbs 2 Tbsp. con­fec­tion­ers’ su­gar

1/4 cup but­ter, melted


1 Tbsp. lemon juice

1 Tbsp. vanilla ex­tract 2 cups 1% cot­tage cheese 2 cups re­duced-fat sour cream, di­vided 2 pkg. (8 oz. each) re­duced-fat cream cheese 11/4 cups su­gar

2 Tbsp. all-pur­pose flour 4 large eggs, lightly beaten 1 Tbsp. fat-free caramel

ice cream top­ping

2 Heath candy bars

(1.4 oz. each), chopped

1. Place a 9-in. spring­form pan coated with cook­ing spray on a dou­ble thick­ness of heavy-duty foil (about 18 in. square). Se­curely wrap foil around pan.

2. In a small bowl, com­bine the gra­ham cracker crumbs and con­fec­tion­ers’ su­gar; stir in but­ter. Press onto the bot­tom and 1 in. up the sides of pre­pared pan. Place on a bak­ing sheet. Bake at 325° un­til lightly browned, 18-22 min­utes. Cool on a wire rack.

3. Place lemon juice, vanilla, cot­tage cheese and 1 cup sour cream in a blender; cover and process un­til smooth, about 2 min­utes.

4. In a large bowl, beat cream cheese and su­gar un­til smooth. Beat in the re­main­ing sour cream. Add the flour and pureed cot­tage cheese mix­ture; mix well. Add the eggs; beat on low speed just un­til com­bined. Pour into crust.

5. Place spring­form pan in a larger bak­ing pan; add 3/4 in. of hot wa­ter to larger pan. Bake at 325° un­til cen­ter is just set and the top ap­pears dull, about 11/2 hours. Re­move spring­form pan from wa­ter bath. Cool on a wire rack for 10 min­utes.

6. Care­fully run a knife around edge of pan to loosen; cool 1 hour longer. Re­frig­er­ate overnight. Re­move sides of pan. Gar­nish with caramel top­ping and chopped candy.

1 SLICE 311 cal., 15g fat (9g sat. fat),

93mg chol., 369mg sod., 32g carb.

(25g sug­ars, 0 fiber), 11g pro.

HEALTH TIP Even re­duced-fat cream cheese is quite rich. Use 1% cot­tage cheese in place of some of the cream cheese to help save on calo­ries, sat­u­rated fat and to­tal fat in this cheese­cake.

Rely on our Healthy Cook­ing An­nual Recipes to see you through the

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.