America Test Kitchecn Ny Low Fat Cheesecake Recipe

Looking for an easy America test kitchecn NY low fat cheesecake recipe? Learn how to make America test kitchecn NY low fat cheesecake using healthy ingredients.

Submitted by haim

Makes 1 serving

America test kitchecn NY low fat cheesecak 8 ounces (2 cup) low-fat yogurt = 1cup of labane

Recipe Ingredients for America test kitchecn NY low fat cheesecake

8 ounces 1% cottage cheese
8 ounces light cream cheese
8 ounces (2 cup) low-fat yogurt
150 grams sugar
1/4 teaspoon salt
1 tablespoon lemon juice
1 tablespoon vanilla extract
3 large eggs

Recipe Directions for America test kitchecn NY low fat cheesecake

  1. 1. For the crust: Adjust an oven rack to the middle position and heat the oven to 325 degrees. In a medium bowl, stir together the graham cracker crumbs, melted butter, and sugar until combined. Transfer the mixture to a 9-inch springform pan and press evenly into the pan bottom. Bake the crust until fragrant and beginning to brown, 10 to 15 minutes. Cool on a wire rack. Increase the temperature to 500 degrees.

  2. 2. For the filling: Meanwhile, line a medium bowl with a clean dish towel or several layers of paper towels. Spoon the cottage cheese into the bowl and let drain for 30 minutes.

  3. 3. Process the drained cottage cheese in a food processor until smooth and no visible lumps remain, about 1 minute, scraping down the work bowl as needed. Add the cream cheese and yogurt cheese and continue to process until smooth, 1 to 2 minutes, scraping down the sides of the bowl as needed. Add the sugar, salt, lemon zest, and vanilla and continue to process until smooth, about 1 minute, scraping down the sides of the bowl as needed.

  4. With the processor running, add the eggs one at a time and continue to process until smooth.

  5. 4. Being careful not to disturb the baked crust, spray the insides of the springform pan with vegetable oil spray. Set the springform pan on a rimmed baking sheet. Pour the processed cheese mixture into the cooled crust.

  6. 5. Bake for 10 minutes. Without opening the oven door, reduce the oven temperature to 200 degrees and continue to bake until an instant- read thermometer inserted into the center of the cheesecake reads 150 degrees, about 11ā?2 hours.

  7. 6. Transfer the cake to a wire rack and run a paring knife around the edge of the cake to loosen. Cool the cake at room temperature until barely warm, 21ā?2 to 3 hours, running a paring knife around the edge of the cake every hour or so. Wrap the pan tightly in plastic wrap and refrigerate until cold, at least 3 hours.

  8. 7. To unmold the cheesecake, wrap a hot kitchen towel around the springform pan and let stand for 10 minutes. Remove the sides of the pan and blot any excess moisture from the top of the cheesecake with paper towels. Let the cheesecake stand at room temperature about 30 minutes before slicing.

  9. PER SERVING: Cal 340; Fat 13 g; Sat fat 8 g; Chol 85 mg; Carb 41 g; Protein 11 g; Fiber 0 g; Sodium 530 mg

  10. Test Kitchen Tip: How to Make Yogurt Cheese

  11. Yogurt cheese is a tasty lower-calorie and lower-fat alternative to both cream cheese and light cream cheese. Two tablespoons of low-fat yogurt contain only 25 calories and 0.5 grams of fat (cream cheese contains 100 calories and 10 grams of fat for the same amount). To make yogurt cheese, line a fine-mesh strainer with three paper coffee filters, spoon the yogurt into the lined strainer, and refrigerate. After 12, hours about a cup of liquid will have drained out of the yogurt and you will have a creamy cheese-like consistency.

  12. FACT: 17% of American children are overweight.

  13. FACT: A single 12-ounce can of soda has as much as 13 teaspoons of sugar in the form of high-fructose corn syrup.

  14. FACT: In the past 30 years, the occurrence of overweight in children has doubled and it is now estimated that one in five children in the US is overweight.

  15. Our Favorite Links

  16. Center for Informed Food Choices

  17. Rudd Center for Food Policy and Obesity

  18. Jamie Oliverā??s Feed Me Better Campaign

  19. The Center for Science in the Public Interest

  20. The Public Health Advocacy Institute

  21. The Massachusetts Public Health Association

  22. Government of the People

  23. Harvard School of Public Health--Nutrition Source

  24. Centers for Disease Control--Healthy Youth

  25. Our Favorite Books

  26. Eat, Drink, and Be Healthy by Walter Willett

  27. Food Politics by Marion Nestle

  28. What to Eat by Marion Nestle

  29. Fast Food Nation by Eric Schlosser

  30. Chew On This by Eric Schlosser

  31. Appetite For Profit by Michele Simon

  32. What Happened to Water Fountains?



Nutrition Facts
Serving Size 1010.1g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Vitamin A 82% Vitamin C 15%
Calcium 84% Iron 33%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.


Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
    Bad points
  • High in saturated fat
  • High in cholesterol
  • Very high in sugar
  • Contains alcohol
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