Vanilla Low-Fat Cheesecake with Raspberry Sauce

By Hklbrries

Creamy, smooth and luscious, this cheesecake has a delicate, vanilla-flavored filling inside a crunchy, nut-spiked crust. Yet it is surprisingly low in fat because it is made with egg whites and low-fat or fat-free dairy products.

Note: You can make the cheesecake up to three days in advance and store tightly covered in the refrigerator until ready to serve.

Ingredients

• Crust:
• 1 wax-wrapped inner pack of graham crackers (11 whole graham crackers, or 1/3 of a 16 ounce box)
• 2 tbsp sugar
• 2 tbsp walnut pieces
• 1 egg white
• 1 tsp vanilla extract
• 1 tsp canola oil
• Filling:
• 1 (8 ounce) block light cream cheese
• 1 cup fat-free cottage cheese, lightly packed
• 3 egg whites from large eggs
• 1 tbsp cornstarch
• 1 tbsp vanilla extract
• 1 (14 ounce) can fat-free sweetened condensed milk
• Raspberry Sauce:
• 1 (10 ounce) package frozen red raspberries, thawed
• 2 tbsp sugar
• Garnish:
• Extra whole raspberries, strawberries or kiwi, optional

Details

Servings 12

Preparation

Step 1

Preheat oven to 350 F. Lightly coat a 9-inch springform pan with nonstick cooking spray.

In the bowl of a food processor, add the graham crackers and grind until fine. Add the sugar and walnuts and grind again. Combine the egg white, vanilla and canola oil and add to crumbs, processing until the crumbs hold together when pinched between your fingers.

Empty the crumb mixture into the prepared springform pan and press the crust up the sides and evenly across the bottom of the pan. Place in the center of the oven and bake 10 minutes. Remove from heat and cool slightly.

Using a paper towel, thoroughly wipe out the bowl and blade of the food processor. Puree the cream cheese until smooth. Add the cottage cheese, egg whites, cornstarch and vanilla and process again until completely smooth. Add the sweetened condensed milk and puree again, making sure to scrape sides and bottom of bowl.

Pour the filling into the slightly cooled crust. Bake 15 minutes at 350 F, then reduce heat to 325 F. Bake 45 minutes at 325 F, then turn off oven and allow cheesecake to cool in turned-off oven for 45 minutes.

Meanwhile, combine the thawed raspberries and sugar in a blender or food processor. Puree until quite smooth.

Remove cheesecake from oven and cool completely on a rack. Refrigerate to chill. Serve with raspberry sauce and garnish if desired with whole raspberries, strawberries or kiwi.