Blender Cheesecake
Minutes Prep time: 20
Minutes Total time: 310
Servings: 8
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 310
Servings: 8
Difficulty: easy
PAM® Butter No-Stick Cooking Spray
1/2 cup graham cracker crumbs, divided
1 container (12 oz each) 1% low-fat cottage cheese
1 pkg (8 oz each) 1/3 less fat cream cheese (Neufchatel), softened
3 eggs
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 container (6 oz each) vanilla lowfat yogurt
3 tablespoons granulated sugar
1/2 teaspoon lemon juice
Sliced fresh strawberries, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 110 mg | 11% |
Carbohydrate | 27 g | 9% |
Cholesterol | 94 mg | 31% |
Total Fat | 10 g | 15% |
Iron | 1 mg | 3% |
Calories | 246 kcal | 12% |
Sodium | 337 mg | 14% |
Protein | 12 g | 23% |
Saturated Fat | 5 g | 24% |
Sugars | 24 g | 2% |
Vitamin C | 0 |
Preheat oven to 350°F. Spray 9-inch pie plate with cooking spray. Reserve 2 tablespoons graham cracker crumbs; set aside. Place remaining graham cracker crumbs in pie plate; shake to coat bottom and sides.
Place cottage cheese, cream cheese, eggs, the 1/2 cup sugar and the vanilla in blender; process on high just until smooth, stopping to scrape down sides. Pour into prepared crust.
Bake 35 minutes or until center is almost set. Remove from oven; let stand 10 minutes.
Combine yogurt, the 3 tablespoons sugar and lemon juice until blended. Spread evenly over cheesecake, leaving 1/4-inch border around edges. Sprinkle top with the remaining 2 tablespoons graham cracker crumbs. Return to oven and bake 5 minutes more.
Let cool on wire rack. Cover; refrigerate at least 4 hours. Cut into 8 slices; serve with strawberries, if desired. Store leftover cheesecake in refrigerator.
Blender Cheesecake