Guilt-Free Cheesecake
After making many a cheesecake over my years of baking I share this recipe with you as one of the most delicious, easiest and potentially one of the kindest to your waistline if you want to use low or nonfat dairy. Most often I use a low or non-fat cottage cheese and neuchatel, a lower fat cream cheese, I keep the buttery crust as it is not only delicious but a sturdy base when baking as well as serving the cake. One last note, the secret to keeping this cheesecake creamy and moist is the low oven temperature as well as creating the water bath noted in the recipe. The original recipe comes from the cookbook, Let’s Cook It Right by Adelle Davis.
INGREDIENTS
Yield: about 12 servings;
Equipment: 9 inch spring form pan (or cake pan)
Cookie Crust:
Preheat oven to 325°F
40-50 thin crisp butter cookies (1¾ cups cookie crumbs)*
4-5 Tablespoons unsalted butter, melted
Place cookies in a food processor and process until cookies are fine crumbs. Add melted butter and process until the crumbs and butter bind together evenly. Remove crumb mixture and press evenly over the bottom and 1/2“up the sides of the spring form pan. Bake for 10-12 minutes on the middle rack of a 325°F oven. Remove from the oven when the crust has puffed slightly and has no cracks. Cool completely before adding cheesecake mixture.
Cheesecake Base:
1 cup cottage cheese or ricotta (or a combination of both)
8 oz. cream cheese—cut into chunks
½ cup granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla
Cheesecake Topping:
1 cup sour cream (low or full fat)
¼ cup sugar
1 teaspoon vanilla
Combine cottage cheese, cream cheese and eggs in a blender and blend on medium high speed until the mixture is completely smooth with no lumps. Add sugar and vanilla and blend for another minute. Gently pour the cream cheese mixture evenly over a cooled cookie crust. Place the cheesecake on the middle rack of the preheated oven above the hot water bath (note below). Bake for 20-25 minutes. Test for doneness by gently nudging the pan to ensure the mixture is firm. **
While the cheesecake is baking prepare the topping by combing the sour cream, vanilla and sugar in a blender for about two minutes. It will be liquidy and loose. Pour into a smaller container like a glass measure for easier pouring and set aside.
When the cheesecake is done remove from the oven and leave oven on at 325°F. Slowly, pour or spoon the sour cream topping over the cheesecake so it spreads evenly over the cake surface. HINT: Pouring the topping over the back of a large serving spoon placed above and over the middle of the cheesecake allows it to spread evenly over the surface preventing it from sinking in one spot. Place the cheesecake back on the middle rack of the oven and bake for another 10-12 minutes until the topping appears slightly firm.. Remove from the oven, place on a rack and allow to come to room temperature before refrigerating. Thoroughly refrigerate for 3-4 hours before serving
**Place a cake pan on the lowest rack of the oven and with a teapot fill the pan halfway with hot water. This creates a steamy atmosphere in the oven which maintains the custard quality of the cheesecake as it bakes.
