Ingredients Jump to Instructions ↓

  1. 1 cup graham cracker crumbs (20)

  2. 2 tablespoons margarine --Cake--

  3. 2 cups nonfat cottage cheese

  4. 8 ounces nonfat cream cheese

  5. 1/4 cup flour

  6. 4 egg whites

  7. 1 cup sugar

  8. 1 tablespoon lemon juice

  9. 1 tablespoon grated lemon rind --Topping--

  10. 3/4 cup all-purpose flour

  11. 1/4 cup sugar

  12. 1 teaspoon grated lemon zest

  13. 1 tablespoon oil

  14. 1 tablespoon butter

  15. 1 tablespoon fresh lemon juice

Instructions Jump to Ingredients ↑

  1. Preparation : Preheat oven to 325 oF. To prepare crust: Spray an 8" springform pan with vegetable oil cooking spray. In food processor, combine crumbs and margarine. Remove crumb mixture and place in pan, pressing firmly into bottom and up sides of pan halfway. Chill 15 minutes. In food processor, puree cottage cheese and cream cheese until smooth. Add flour, egg whites, sugar, lemon juice and rind. Pour into crust and place on baking sheet. Bake for 45 minutes. Meanwhile, to make crumb topping: Combine flour, sugar, lemon zest, oil, butter and lemon juice. Carefully sprinkle topping on cheesecake and bake for an additional 15 minutes. Let cheesecake stand 1 hour in oven with door slightly open. Remove pan to rack to cool completely. Gently loosen sides of cake and remove sides of pan.


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