My light cheesecake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Graham crumbs |
| ½ | teaspoon | Cinnamon |
| 1¼ | pounds | Cottage cheese, well drained |
| ½ | cup | Sugar |
| 2 | Eggs | |
| 1 | cup | Yogurt |
| 2 | tablespoons | Sugar |
| 2 | tablespoons | Margarine, melted |
| ⅓ | cup | Brown sugar |
| 1 | teaspoon | Vanilla |
| 2 | tablespoons | Cointreau |
| ¼ | teaspoon | Vanilla |
Directions
MM BY HELEN PEAGRAM
CRUST
FILLING
TOPPING
Preheat oven to 350.
CRUST: Mix crumbs, margarine, cinnamon and sugar. Press into bottom of a 10 inch spring form pan.
FILLING: In processor, blend cheese til smooth. Add sugar OR equivalent artificial sweetener and blend til smooth. Add eggs then vanilla and liqueur. Pour over crust. Bake for 30 minutes. Cake will appear slightly puffed. Do not allow to brown. Remove and let rest for 5 minutes. Make topping by blending all ingredients. Artificial sweetener can again replace the sugar if desired. Spoon over cake.
Bake 5 minutes longer. Cool to room temperature and chill over night.
Serve with any fruit topping desired. Submitted By HELEN PEAGRAM On 11-15-94