For 6 little individual cheese cakes I used: 1 pint of fat free cottage cheese
1 / 2 cup fat free sour cream
4 egg whites
1/ 4 cup Splenda
Vanilla product:
1/ 2 teaspoon Vanilla powder
or 1 vanilla bean scraped,
or 1 tablespoon vanilla extract
1 teaspoon lemon zest
(about half of a lemon zested)
1 tablespoon lemon juice
1/ 4 teaspoon salt (optional)
Crust:
for the low fat version only
(the graham crackers have 2 grams of fat)
1 and 1/2 cup crushed Nabisco low fat graham crackers
2 tablespoons I can't believe it's not butter.
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I found these individual cheese cakes to be so much fun and easy to make.
When we say this is a fat free cheesecake I am referring to the filling.
If you use this crust is only 2 grams of fat though.
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Prepare the Vanilla product
either scrape the vanilla bean seeds by slicing the bean down the center and then scraping it with a knife. |
This was my choice this time around to use ground vanilla beans
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or you can use Vanilla extract |
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Pre-heat the oven to 325 degrees F 10
Directions:
1. Put the cottage cheese, sour cream, lemon zest. sugar (I used organic sugar in this batch) vanilla powder or seeds in a food processor or blender. Blend for 1 minute at a time, until you get a very smooth consistency. Don't blend too long at one time as it may begin to heat up. I probably had this go 3 minutes altogether on high.
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See how smooth this batter gets.
2. Place in a bowl now and add the eggs whites |
3. Mix graham cracker crumbs with the melted butter I can't believe it's not butter . (This is only for the low fat version) |
Spray the little molds with non stick spray and press 1 / 4 cup graham cracker crumbs into the bottom of the mold. |
4. For the fat free skip the crust and fill the mold with about 1/2 cup filling. I went 3 / 4 of the way full.
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5. Place pans on a baking sheet and pour just a little water in the baking pan but not enough that it will seep into the cheese cakes.
6. Bake for 20 -25 minutes until it looks set , or the temperature is
160 -165 degrees F. That is around 70- 72 degrees C.
7. Let cool completely, and refrigerate till chilled.
Remove from pan and serve with berries. I put some whipped cream in the center and topped it with mint.
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