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|
|1||tablespoon lemon juice|
|1||tablespoon vanilla extract|
Recipe Directions for America test kitchecn NY low fat cheesecake
- 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. 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. 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.
- With the processor running, add the eggs one at a time and continue to process until smooth.
- 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.
- 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.
- 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.
- 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.
- 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
- Test Kitchen Tip: How to Make Yogurt Cheese
- 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.
- FACT: 17% of American children are overweight.
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- 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.
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Serving Size 1010.1g
Amount Per Serving
Calories from Fat
% Daily Value*
* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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