Creamy baked cheesecake made with fat free cottage cheese and nonfat cream cheese
Cooking Method: Bake
Prep Time: 10
Cooking Time: Over one hour
Makes: 9 servings (1/9 of cheesecake each)
PAM� Original No-Stick Cooking Spray
1/2 cup graham cracker crumbs
1-1/2 cups nonfat cottage cheese
1 cup (8 ounces) Egg Beaters� Egg Product
1/2 cup granulated sugar
4 ounces (1/2 of 8-ounce package) fat free cream cheese
1/4 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
assorted fresh fruit, (optional)
Preheat oven 325°F. Spray bottom and sides of 9-inch square baking dish with cooking spray. Sprinkle graham crumbs evenly onto bottom and up sides of baking dish.
Place cottage cheese and Egg Beaters in blender container; cover. Blend until smooth. Add sugar, cream cheese, lemon peel and juice; cover. Blend until smooth. Pour into prepared baking dish.
Bake 50 minutes, or until center is set and top is lightly browned. Cool in dish on wire rack; cover. Refrigerate at least 2 hours or until chilled. Cut into 9 squares to serve. Garnish with fruit, if desired.