Yield: 12 servings
|1½ cup||Graham cracker crumbs --|
|\N \N||(about 8 oz)|
|3 tablespoons||Unsweetened Dutch-processed cocoa|
|4 tablespoons||Vegetable oil|
|24 ounces||Nonfat cottage cheese -- (2 1/2 cups)|
|8 ounces||Reduced fat cream cheese --|
|\N \N||(1 brick)|
|4 ounces||Nonfat cream cheese -- (1/2 cup)|
|12 ounces||Nonfat sour cream -- (1 1/2 cups)|
|½ cup||Orange juice concentrate -- thawed|
|⅓ cup||Nonfat dry milk powder|
|3 larges||Egg whites|
|2 teaspoons||Pure vanilla extract|
|\N \N||Orange slice(s) -- for garnish|
|\N \N||Nonstick cooking spray|
Prep. Time: 25 minutes Total time: 6 hours (including chilling) Preheat oven to 300~. Coat a 9-inch springform pan with nonstick cooking spray. In a medium bowl stir together crumbs, cocoa and sugar. Stir in oil thoroughly. Reserve 1 tablespoon of crust mixture for garnish, if desired. Press crust onto bottom and 2 inches up the sides of the springform. Set aside. Puree cottage cheese, cream cheese, and sour cream in a food processor until very smooth.
Transfer cheese mixture to a large mixing bowl. Add sugar, orange juice concentrate, milk powder, eggs, egg whites, vanilla and salt; combine thoroughly. Pour filling into prepared pan and bake for 1 hour 15 minutes. When done, cake will be puffed and center will be slightly jiggly. Do not overbake. Set cake on rack to cool for 1 hour. Cover tightly and refrigerate for at least 4 hours. To remove cheesecake from pan, first run a thin knife around edge. Loosen clasp and lift away sides. Use a sharp, wet knife to cut cake. Wipe knife clean and then wet again before cutting each slice, if necessary.
Sprinkle with reserved tablespoon of crust mixture, if desired.
Garnish with orange slice(s).
Per serving: Calories 386; fat 11 g (27%); sat fat 4 g; carbohydrate 54 g; protein 16 g; sodium 564 mg; cholesterol 54 mg.
Typed for you by Marjorie Scofield 9/28/95 Recipe By : Great Taste - Low Fat Desserts from Time Life From: Marjorie Scofield Date: 09-28-95 (22:04) (160) Fido: Recipes