Prep Time: 4 hours, 20 minutes
Cook Time: 1 hour
Total Time: 5 hours, 20 minutes
Ingredients:
- 15 ginger or vanilla wafer cookies (such as Mi-Del brand)
- Cooking spray
- 1 8-ounce pack fat free cream cheese, softened
- 1 8-ounce pack light cream cheese, softened
- 1 cup low-fat cottage cheese
- 1 egg
- 4 egg whites
- Zest and juice of 1 lemon
- 1 cup sugar
- 2 cups seasonal berries
Preparation:
Scatter crumbs in the bottom of the pan and press down. Bake for 10 minutes, remove from oven and allow to cool.
Meanwhile, place cream cheeses and cottage cheese in a large mixing bowl or in a blender. Beat with an electric mixer or blend until smooth and creamy. Add egg and beat/blend into cream cheese mixture, followed by egg whites, beating until blended. Add lemon juice, zest and sugar, and beat/blend until well combined.
Empty cheesecake filling into springform pan. Bake in oven for 50 minutes, until the center is almost set. Remove from oven. Run a palette knife around the outside of the cheesecake to allow air to circulate a little, and cool on a wire rack. Carefully remove rim of pan, then chill for at least 4 hours.
Top with berries.
Serves 12
Per Serving: Calories 211, Calories from Fat 61, Total Fat 6.8g (sat 3.2g), Cholesterol 35mg, Sodium 300mg, Carbohydrate 28.1g, Fiber 1.2g, Protein 9.3g
