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Receta Almost Fat Free Cheescake

by Global Cookbook

Ingredientes

5 ounce Graham Crackers, (1 1/4 c. crumbs) 2 Tbsp. Sugar 1/4 c. Oil, or possibly melted margarine 15 ounce Fat-Free Ricotta Cheese, (1 3/4 c.) 3/4 c. Nonfat Lowfat sour cream 3/4 c. Sugar 2 Tbsp. Flour

2 lrg Large eggs, separated 1 lrg Lemon, grated Peel Of (1 1/2 tsp.) 1 tsp Vanilla Extract 1/2 c. Plain Nonfat Yogurt 1 c. Nonfat Lowfat sour cream 3 Tbsp. Sugar 1 tsp Vanilla Extract

Direcciones

1. For crust, process crackers in food processor to fine crumbs. measure 1.25 c.. Mix crumbs with sugar. Add in oil and mix well. Lightly grease 9-inch springform pan. Press crumb mix in even layer on bottom and about 1 inch up sides of the pan. Bake at 350 degrees for 8 min. Cold completely. Leave oven at 350 degrees
2. For filling, beat cheese with non-fat lowfat sour cream at low speed till very smooth. Gradually beat in sugar. Beat in flour, egg yolks, lemon peel and vanilla.
3. Whip egg whites in small bowl till stiff. Fold them into cheese mix.
4. Carefully pour filling into cooled crust. Bake till top center is hard
5. (cracks will form in cake) about 50 min. Remove from oven. cold 15 min. Increase oven temperature to 425 degrees.
6. to prepare topping, pour off any liquid from top of yogurt. Mix yogurt with nonfat lowfat sour cream, sugar and vanilla. Spoon topping proportionately over cake.
7. Carefully spread topping in even layer, without letting it drip over edge of cake. Return cake to oven and bake 7 min longer. cold to room temperature. Cover and chill at least 2 hrs before serving. Remove sides of springform pan just before serving.
8. Makes 8 servings.
9. "this cheesecake is made from fat-free cheeses and contains no butterfat.
10. There is a small amount of fat in the curst and the Large eggs"

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