Low fat Low Cal New York Cheese Cake

As I've gotten older my desire for sweet things has gotten stronger. That craving usually appears late in the evening when I shouldn't even be thinking about eating anything sweet. This New York Cheese Cake recipe is awesome as well as being low calorie and low fat thanks to using a combination of low fat cottage cheese and low fat cream cheese in the recipe.

Ingredients

object2="> Crust:
object2=">2/3 cup all-purpose flour
object2=">3 tablespoons sugar
object2=">2 tablespoons chilled butter, cut into small pieces
object2=">1 tablespoon ice water
object2="> Cooking spray
object2=">
Filling:
object2=">4 cups fat-free cottage cheese
object2=">2 cups sugar
object2=">2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
object2=">1/4 cup all-purpose flour
object2=">1/2 cup fat-free sour cream
object2=">1 tablespoon grated lemon rind
object2=">1 tablespoon vanilla extract
object2=">1/4 teaspoon salt
object2=">5 large eggs

Preparation

Preheat oven to 400°.

To prepare crust, lightly spoon 2/3 cup flour into a dry measuring cup; level with a knife. Place 2/3 cup flour and 3 tablespoons sugar in a food processor; pulse 2 times or until combined. Add butter; pulse 6 times or until mixture resembles coarse meal. With processor on, slowly pour ice water through food chute, processing just until blended (do not allow dough to form a ball).

Firmly press mixture into bottom of a 9 x 3-inch springform pan coated with cooking spray. Bake at 400° for 10 minutes or until lightly browned; cool on a wire rack.

Reduce oven temperature to 325°.

To prepare filling, strain the cottage cheese through a cheesecloth-lined sieve for 10 minutes; discard liquid. Place cottage cheese in food processor; process until smooth.

Place 2 cups sugar and cream cheese in a large bowl; beat with a mixer at medium speed until smooth. Lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Add 1/4 cup flour, sour cream, and remaining ingredients to cream cheese mixture; beat well. Add cottage cheese, stirring until well blended. Pour mixture into prepared crust.

Bake at 325° for 1 hour and 30 minutes or until almost set. Turn oven off. Cool cheesecake in closed oven 1 hour. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.

Note: You can also make the cheesecake in a 10 x 2 1/2-inch springform pan. Bake at 300º for 1 hour and 30 minutes or until almost set. Turn oven off. Cool cheesecake in closed oven 30 minutes.

Yield

16 servings (serving size: 1 wedge)

Nutritional Information

CALORIES 291(30% from fat); FAT 9.8g (sat 5.7g,mono 3g,poly 0.5g); PROTEIN 12.9g; CHOLESTEROL 98mg; CALCIUM 93mg; SODIUM 410mg; FIBER 0.2g; IRON 0.7mg; CARBOHYDRATE 37.7g