Almost Fat-Free Cheescake

Title:
Almost Fat-Free Cheescake

Yield:
8 Servings

Categories:
Dessert




Ingredients:




-----------------------------------CRUST-----------------------------------


     5 oz Graham Crackers; (1 1/4 cups


          -crumbs)


     2 tb Sugar


   1/4 c  Oil; or melted margarine





----------------------------------FILLING----------------------------------


    15 oz Fat-Free Ricotta Cheese; (1


          -3/4 cups)


   3/4 c  Nonfat Sour Cream


   3/4 c  Sugar


     2 tb Flour


     2 lg Eggs; separated


     1 lg Lemon; grated Peel Of


          -(1 1/2 teaspoons)


     1 ts Vanilla Extract



----------------------------------TOPPING----------------------------------


   1/2 c  Plain Nonfat Yogurt


     1 c  Nonfat Sour Cream


     3 tb Sugar


     1 ts Vanilla Extract





 From: kmeade@ids2.idsonline.com (The Meades)


 


 Date: Mon, 1 Jul 1996 15:42:27 -0400


 Recipe By: Kay Hinga 


 


 For crust, process crackers in food processor to fine crumbs. measure 1.25


 cups.  Mix crumbs with sugar. Add oil and mix well. Lightly grease 9-inch


 springform pan. Press crumb mixture in even layer on bottom and about 1


 inch up sides of the pan. Bake at 350 degrees for 8 minutes. Cool


 completely. Leave oven at 350 degrees


 


 For filling, beat cheese with non-fat sour cream at low speed until very


 smooth.  Gradually beat in sugar. Beat in flour, egg yolks, lemon peel and


 vanilla.


 


 Whip egg whites in small bowl until stiff. Fold them into cheese mixture.


 Carefully pour filling into cooled crust. Bake until top center is firm


 (cracks will form in cake) about 50 minutes. Remove from oven. cool 15


 minutes. Increase oven temperature to 425 degrees.


 


 to prepare topping, pour off any liquid from top of yogurt. Mix yogurt with


 nonfat sour cream, sugar and vanilla. Spoon topping evenly over cake.


 Carefully spread topping in even layer, without letting it drip over edge


 of cake. Return cake to oven and bake 7 minutes longer. cool to room


 temperature. Cover and refrigerate at least 2 hours before serving. Remove


 sides of springform pan just before serving.


 


 Makes 8 servings.


 


 NOTES : From our local newspaper


 


 "this cheesecake is made from fat-free cheeses and contains no butterfat.


 There is a small amount of fat in the curst and the eggs"


 


 MC-Recipe Digest V1 #136


 


 From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,


 http://www.erols.com/hosey.