Nutritional Info

Nutrition Facts

Serving Size 1 (112g)

Calories 196
Calories from Fat 17 (9%)
Amount Per Serving %DIV
Total Fat 1.9g 3%
Saturated Fat 0.6g 3%
Monounsaturated Fat 0.7g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 4.4mg 1%
Sodium 224.8mg 10%
Potassium 72.1mg 2%
Total Carbohydrate 37.6g 13%
Dietary Fiber 0.7g 3%
Sugars 23.8g
Protein 6.2g 12%

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Recipe Description
New York-style cheesecake makes a rich and luxurious ending to a meal, but I usually prefer a lighter, but equally delectable, dessert. This melt in your mouth cheesecake uses low fat cottage cheese in place of some of the cream cheese. And the whipped egg whites give it a texture so delicate that the top may crack as it cools. If it does, you can disguise it with a spoonful of cherries or berries, and no one will know the difference. This is a great cake for company because you can make it in advance. In fact, it holds its shape best when chilled overnight.
Prep time
8 hr 20 min
Cook time
1 hr 15 min
Ready In
9 hr 35 min


Serves Tool

Serves To:USMetric
1 1/4 Cup(c)  graham cracker crumbs
1/4 Cup(c)  light brown sugar, firmly packed
1/2 Teaspoon(t)  nutmeg, ground
4 Tablespoon(T)  unsalted butter, melted
3/4 Cup(c)  granulated sugar
6 Tablespoon(T)  unsalted butter, softened
4   large eggs, separated
2 Teaspoon(t)  pure vanilla extract
2 Teaspoon(t)  pure lemon extract or lemon oil
1   lemon zest, grated
1 1/2 Cup(c)  low fat cottage cheese
1 Cup(c)  cream cheese, softened
1 Tablespoon(T)  cornstarch
2 Cup(c)  fresh berries or cherries, for garnish


Position a rack in the lower third of the oven and preheat the oven to 325°F. To make the crust: Combine the graham cracker crumbs, brown sugar, nutmeg, and melted butter in a small bowl. Stir to combine. Press the mixture into the bottom of an 8 1/2 inch spring form pan. Set the pan aside. To make the cheesecake: Place the granulated sugar and softened butter in the bowl of a food processor and pulse to blend. Add the egg yolks, vanilla, lemon extract, and lemon zest and process, running the machine continuously, until the mixture is smooth, about 1 minute. Add the cottage cheese, cream cheese, and cornstarch and process for 2 minutes. Transfer the cheese mixture to a large bowl. Beat the egg whites with an electric mixer at high speed until they hold soft peaks, 3 to 4 minutes. Stir one third of the egg whites into the cheese mixture. Fold in the remaining egg whites. Pour the cheese mixture into the prepared pan. Bake the cheesecake until the top is golden and just set, 60 to 70 minutes (the center will still jiggle a bit). To help prevent the cheesecake from cracking, run a thin knife around the edge of the cake to loosen it from the pan. Return the cheesecake to the oven, turn it off, and let the cake cool, with the oven door closed, for about 2 hours. Remove the cake pan from the oven and cover it with plastic wrap. Refrigerate the cheesecake until completely chilled before serving, at least 6 hours or as long as 24 hours. Serve the cheesecake topped with the berries.

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