Ingredients
-
1 1/2
-
1/3
-
2
-
1
-
3 - 4
-
1/2
-
1
-
1
-
-
-
-
-
-
-
Directions
Lower Fat Cheesecake,Let’s face it, cheesecake is never going to be a dietetic food, but with this recipe you can feel a little less guilty…,I think it needs cream cheese in addition to the cottage cheese- the texture was a bit weird and deflated. In regards to the previous comment, i%u2019ve never had a cheesecake turn out when using splenda. It has to be real sugar in a cheesecake, but non-fat/low fat cream cheese/cottage cheese doesnt seem to make a difference.,I didn’t have a whole lot of luck with this one. While in the oven it looked wonderful. When I tested for doneness it deflated a bit but not badly. As it cooled it just kept sinking and ended up looking rather like a moon crater. This could very well be my fault as I made a half recipe and used a 9″ springform pan and I replaced 1/2 of the sugar with Splenda and used fat free evaporated milk. It tastes really good but I’ll have to come up with something else for tonights company. Sorry Mirj.
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Steps
|
1
Done
|
Blend Well the 2 First Ingredients; Pat Into a 9" X 13" Baking Pan, Reserving a Bit For the Topping. |
|
2
Done
|
Blend Remaining Ingredients All Together and Pour Into the Prepared Crust. |
|
3
Done
|
Sprinkle With Reserved Crumbs. |
|
4
Done
|
Bake at 350 Degrees Fahrenheit For About 40 Minutes. |
|
5
Done
|
Test by Inserting Knife in Center. |
|
6
Done
|
It Should Be Dry. |
