Lime CheeseCake (Low Fat Version)
1/2 cup crushed graham crackers or Vanilla Wafers
2 TB melted butter
1 16 oz container of low fat cottage cheese
2 8oz pkg low fat cream cheese or Neufchatel
1 TB AP Flour
3/4 Cup Sugar
2 tsp Grated Lime Zest
2 Tb Lime juice (Or Key Lime if you like)
4 large egg Whites
1/2 cup Limeade concentrate (Do not add water)
The Juice of 1 Lime
2 tsp Cornstarch
In a small bowl, combine crumbs with melted butter, stir with a fork and pour into a 9 inch springform pan, press firmly and bake in a 350 degree oven for 10 minutes.
While Crust cools, in a food processor, combine Cottage Cheese and cream cheese, Process until smooth.
Add Sugar. flour, lime zest and juice. Process until well blended.
Switch to low speed, If available, and add the egg whites 1 at a time.
Process each white completely before adding the next.
Pour into cooled crust and bake at 350 for 40 minutes without a water bath.
Cool on wire rack for 15 minutes, then run a knife around the outside edge to allow the cake to pull away from the side of the pan without cracking.
Dissolve cornstarch in lime juice.
Add to limeade in a small saucepan.
Heat; stirring until thickened.
Let cool before serving on Cheesecake.
This can be poured over as a final glaze, or served as a sauce on the side.
Pairs Well With
The 4 main ingredients of this recipe can be used for ANY cheese cake recipe calling for 24 oz of cream cheese in order lower the fat content of your cheese cake. Being the Cottage Cheese, flour, egg whites and low fat cream cheese (Which is just Neufchatel under a different name)