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Nutrition Facts
Serving Size 1 (245g) Recipe makes 8 servings
Calories 397
Calories from Fat 126		(31%)
Amount Per Serving		%DV
	Total Fat 14.0g	21%
	Saturated Fat 8.2g	41%
	Monounsaturated Fat 4.1g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 121mg		40%
Sodium 364mg		15%
Potassium 258mg		7%
Total Carbohydrate 50.4g		16%
	Dietary Fiber 0.4g	1%
	Sugars 40.9g
Protein 18.5g		36%
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Crustless "lite" Traditional Cheesecake

Recipe #396096 | 1½ hours | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: the80srule
Oct 23, 2009

Cheesecake open to variations, I lightened it up a bit. It's lighter and fluffier than traditional cheesecake, and you don't have to feel as guilty indulging. :D I like to add 1/2 tsp vanilla for traditional flavor or 3/4 tsp of a different extract to give it another flavor, like pineapple or peppermint. NOTE: Prep time does not include cooling times.

SERVES 8 , 1 cheesecake (change servings and units)

Ingredients

2 cups part-skim ricotta cheese
2 cups cottage cheese
1 1/2 cups sugar
3 eggs
1 teaspoon lemon juice
1/2 teaspoon vanilla (and 1/4 tsp another extract if you like)
3 tablespoons cornstarch
3 tablespoons whole wheat flour (can sub all-purpose flour but wheat's for lite purposes)
2 tablespoons melted butter
2 tablespoons unsweetened applesauce
2 cups plain yogurt

Directions

1
Important note: DO NOT PREHEAT THE OVEN!
2
Blend the ricotta and cottage cheeses together, then mix in the sugar.
3
Beat in eggs one at a time.
4
Add the lemon juice, vanilla and/or other extracts, cornstarch, flour, butter, and applesauce and blend well until fully incorporated.
5
Fold in the yogurt.
6
Pour the mixture into a greased 10" pan.
7
Put the cake into the cold oven-- not preheated!
8
Turn the heat on to 325 and bake for 1 hour. (If you use a convection oven like I do, you may have to adjust downward to 45-50 minutes.).
9
Turn the oven off after the cake appears to have set, and let t cool in there for 2 more hours.
10
Wrap in foil and refridgerate for at least 6-8 hours before eating.