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Suz’s Choice Cheesecake (LF)
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This is adapted from an Italian style baked cheesecake recipe, so it’s simple to make, light & not too rich, and unbelievably good. You can use regular ingredients, but if you’re on a low fat diet just substitute low fat or fat free options as listed below. Try this for a rare treat, topped with fresh berries for a perfect ‘special meal’ ending.
Ingredients
OPTIONAL: crushed almonds (for bottom of baking pan)
1 pkg (8 oz) cream cheese, softened – low fat or fat free
1 container (16 oz) ricotta cheese – low fat or fat free
1 cup white sugar
1/3 cup egg whites
1 T lemon juice
1/2 t. vanilla extract or almond flavouring (not both)
1/8 cup cornstarch
1/8 cup flour
1/4 cup melted butter or margarine – canola or olive oil based
1 cup low fat/fat free sour cream OR greek yogurt
Instructions
Preheat oven to 350F. Lightly grease with canola or olive oil margarine a large round cake pan* – metal or foil. (If foil, place on a pizza pan or baking sheet for stability). *a cake or baking pan with straight sides. OPTIONAL: sprinkle bottom of pan with crushed almonds.
Mix in food processor or mixer in order given:
1 pkg (8 oz) cream cheese, softened – low fat or fat free
1 container (16 oz) ricotta cheese – low fat or fat free
1 cup white sugar
1/3 cup egg whites
1 T lemon juice
1/2 t. vanilla extract or almond flavouring (not both)
1/8 cup cornstarch
1/8 cup flour
1/4 cup melted margarine – canola or olive oil based
Add last when other ingredients are well blended:
1 cup low fat/fat free sour cream OR greek yogurt
Pour mixture into prepared cake pan. Bake in preheated oven for 45 min. Turn over off and leave in oven for another hour.
Remove from oven, cool to room temperature, then cover and refrigerate before cutting for serving.
Note: you can also make individual portions using muffin tins and muffin papers. Fill each paper near to the top, and reduce oven cooking time by 10 minutes.