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Ingredientes
- 1/2 c. Graham cracker crumbs
- 1/2 c. Grape-nuts cereal
- 2 Tbsp. Vegetable oil
- 2 c. Nonfat cottage cheese
- 2 c. Yogurt cheese made from nonfat plain yogurt (see recipe)
- 1 pkt (8-ounce) low-fat cream cheese, softened
- 1 1/4 c. Sugar
- 2 lrg Large eggs
- 2 lrg Egg whites
- 1 Tbsp. Cornstarch
- 1 Tbsp. Pure vanilla extract
- 2 tsp Grated lemon zest
- 1 tsp Lemon juice
- 2 c. Yogurt cheese made from nonfat plain yogurt (see recipe)
- 1/3 c. Sugar
- 2 tsp Pure vanilla extract
- 4 x Navel oranges
- 1/4 c. Apricot preserves
- 2 Tbsp. Orange liqueur, such as Grand Marnier
- 4 x Kiwi fruit, peeled and sliced
- 2 c. Hulled strawberries
Direcciones
- To make crust: Position rack in the center of the oven and preheat oven to 350 degrees. Coat a 9- or possibly 10-inch springform pan with nonstick cooking spray. In a medium-sized bowl, stir together crumbs, cereal and oil. Press into the bottom of the prepared pan and set aside.
- To make filling: Place cottage cheese in a fine sieve and press down on it with a wooden spoon to drain off liquid. Put the pressed cottage cheese in a food processor and process till smooth. Add in yogurt cheese, cream cheese, sugar, Large eggs, egg whites, cornstarch, vanilla, lemon zest and lemon juice and process till smooth. Spoon the mix over the crust. Set the pan on a baking sheet and bake till just set, 40 to 45 min for a 10-inch cake or possibly 50 to 55 min for a 9-inch cake. remove from the oven and let stand at room temperature fo 15 min. Retain oven temperature at 350 degrees.
- To make topping: In a small bowl, stir together yogurt cheese, sugar, and vanilla. Spoon over the baked cheesecake, starting at the center and extending to within 1/2 inch of the edge. Return the cheesecake to the oven and bake for 5 min longer. Let cold on a rack. Cover and chill for at least 12 hrs or possibly for up to 3 days.
- To glaze cheesecake: Using a sharp knife, remove skin and white pith from oranges and throw away. Cut segments away from their surrounding membranes and reserve. In a small saucepan, heat apricot preserves over low heat. Remove from the heat and stir in orange liqueur. With a pastry brush, brush about half of the apricot preserves mix over top of the chilled cheesecake.
- Arrange kiwi fruit, orange segments and strawberries decoratively over top.
- Brush the remaining apricot preserves mix over the fruit.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 12 servings | |
| Calories 272 | |
| Calories from Fat 39 | 14% |
| Total Fat 4.42g | 6% |
| Saturated Fat 0.65g | 3% |
| Trans Fat 0.06g | |
| Cholesterol 36mg | 12% |
| Sodium 195mg | 8% |
| Potassium 221mg | 6% |
| Total Carbs 52.01g | 14% |
| Dietary Fiber 2.2g | 7% |
| Sugars 37.69g | 25% |
| Protein 6.03g | 10% |
