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Light Lemonade Cheesecake

sweet.chef's picture
Ingredients
  Egg white 3
  Lemon rind 1⁄2 Teaspoon
  Vanilla 1⁄8 Teaspoon
  Sugar 2⁄3 Cup (10.67 tbs)
  Cornstarch 1⁄4 Cup (4 tbs)
  Cottage cheese 2 2⁄3 Cup (42.67 tbs)
Directions

Preheat oven to 325°.
Grease the bottom of a 7-inch cheesecake pan.
Place all ingredients in a blender or processor.
Blend until smooth.
Pour into pan.
Bake in a water bath at 325° for approximately 70 minutes, until center is set and toothpick comes out clean.
Remove from water bath and refrigerate overnight.
Before serving, remove cake from pan by cutting around edges and inverting onto flat pan.
Invert again onto a serving dish.
Serve with fresh fruit, such as peaches or crushed pineapple.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Cheese
Cook Time: 
70 Minutes

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4.316665
Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1222 Calories from Fat 131

% Daily Value*

Total Fat 15 g23%

Saturated Fat 5.9 g29.5%

Trans Fat 0 g

Cholesterol 60.3 mg20.1%

Sodium 2136.5 mg89%

Total Carbohydrates 191 g63.6%

Dietary Fiber 0.6 g2.4%

Sugars 156.1 g

Protein 81 g161.8%

Vitamin A 8.9% Vitamin C 5.4%

Calcium 56% Iron 6.6%

*Based on a 2000 Calorie diet

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Light Lemonade Cheesecake Recipe