Cheesy Cheesecake
PREP TIME:
TOTAL TIME:
SERVINGS
Ingredients
CRUST
- 1 1/2 cups chocolate graham cracker crumbs
- 1/3 cup butter, melted
- 1/4 cup sugar
CHEESECAKE
- 2 cups Hood® Low Fat Cottage Cheese
- 8 oz. reduced-fat cream cheese
- 1 Tbsp all-purpose flour
- 1 1/4 cups sugar
- 1 large egg
- 1 tsp pure vanilla extract
TOPPING
- 16 oz. Hood® Light Sour Cream
- 3 Tbsp sugar
- 1 tsp pure vanilla extract
Directions
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STEP 1
Preheat oven to 350˚F. Grease the bottom and sides of a 9-inch springform pan.
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STEP 2
For the crust, combine graham cracker crumbs, butter and ¼ cup of sugar in a medium mixing bowl. Press crumbs into bottom and sides of greased springform pan.
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STEP 3
For the cheesecake, place cottage cheese in a food processor and blend until smooth. In a large mixing bowl, beat cream cheese on high speed until smooth. Add blended cottage cheese, flour, sugar, egg and vanilla. Beat until well combined, about three minutes. Pour batter into pan. Bake for 50 to 60 minutes or until firm in the center. Remove from oven. Increase oven to 425˚F.
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STEP 4
For the topping, combine sour cream, three tablespoons sugar and vanilla in a medium bowl. Top cheesecake with sour cream mixture. Return cheesecake to the 425˚F oven and bake for 10 minutes or until topping has set. Turn oven off. Leave the cheesecake in the oven for 30 minutes with oven door ajar.
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STEP 5
Refrigerate cheesecake for two to four hours. To serve, remove cheesecake from springform pan and transfer to serving dish.
Per Serving: Calories: 340, Carbohydrate: 41 grams, Fat: 16 grams, Saturated fat: 10 grams, Protein: 8 grams, Cholesterol: 59 milligrams, Sodium: 188 milligrams, Calcium: 115 milligrams.
