I’ve tried “light” cheesecake recipes before with mixed results. Making a few changes, I created a rich, creamy cheesecake filling that truly tastes like the real deal. —Katie Farrell, Ann Arbor, Michigan
Ingredients
- 1 graham cracker crust (9 inches)
- 3/4 cup 2% cottage cheese
- 1 package (8 ounces) reduced-fat cream cheese
- Sugar substitute blend equivalent to 1 cup sugar
- 1 teaspoon grated lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 2 large egg whites, room temperature
- 1 large egg, room temperature
- 1/3 cup reduced-sugar strawberry preserves
- 1/2 cup fresh blueberries
Directions
- Preheat oven to 375°. Line an 8-in. square baking pan with foil, letting ends extend up sides; coat foil with cooking spray. Remove pie crust from foil pan; break into fine crumbs into prepared pan. Press crumbs onto bottom of pan.
- Place cottage cheese in a small food processor; process until smooth. Transfer to a bowl. Add cream cheese, sugar blend, lemon zest, lemon juice and vanilla; beat until smooth. In a small bowl, lightly beat egg whites and egg; add to cottage cheese mixture. Beat on low speed just until blended. Pour over crust.
- Drop preserves by teaspoonfuls over filling. Cut through cheesecake with a knife to swirl. Sprinkle with blueberries.
- Bake 25-30 minutes or until center of cheesecake is almost set. Cool 1 hour on a wire rack. Refrigerate 2 hours or until cold.
- Lifting with foil, remove cheesecake from pan. Cut into 12 bars.
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