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Source: 99% Fat-Free, Healthy Cooking

Classic Cheesecake
This is a simple, wonderful old-fashioned cheesecake.
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Serves: 12
Prep Time: 10 minutes
Cook Time: 1 hour and 20 minutes
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1/4 cup non-fat cream cheese
1/2 cup confectioners' sugar, sifted
1/4 cup nonfat liquid egg substitute
1 teaspoon vanilla extract
1/2 teaspoon grated lemon zest
1 cup plus 2 tablespoons all-purpose flour, sifted
Pinch salt
Light vegetable oil cooking spray
2 cups nonfat vanilla yogurt cheese, (recipe below)
1 1/4 cups nonfat ricotta cheese
1 1/2 cups granulated sugar
1 1/4 cups nonfat liquid egg substitute
2 tablespoons all-purpose flour, sifted
1 teaspoon lemon zest
2 teaspoons vanilla extract
1/3 cup evaporated skim milk

Preheat the oven to 350 degrees.

To make the crust, combine the cream cheese, sifted confectioners' sugar, and liquid egg substitute in a mixing bowl. Beat with an electric mixer set a medium speed (if using a stationary electric mixer, fit it with the paddle attachment) just until the sugar is incorporated, about 30 seconds. Don't be concerned if the cream cheese is not fully dissolved.

Add the vanilla, lemon zest, sifted flour, and salt. Beat at low speed for about 15 minutes seconds, until you have a crumbly dough mixture that has not yet formed into a ball.

Spray a 9-inch springform pan once lightly with the vegetable oil spray and spread the oil over the surface. Transfer the dough to the springform. With lightly floured hands, press it down evenly to cover the bottom.

Bake in the center of the oven for 10 to 12 minutes, until golden brown. Remove to a wire rack to cool, turn the oven down to 325 degrees, and place a baking pan three quarters filled with water on the bottom rack.

For the filling, combine the yogurt and ricotta cheeses and beat with an electric mixer set at medium speed until smooth. Beat in the granulated sugar until well blended. Add the liquid egg substitute 1/4 cup at a time, beating after each addition until well incorporated. Beat in the flour, lemon zest, vanilla, and evaporated skim milk at low speed.

Pour the batter over the crust, set the springform pan on a cookie sheet, and position it on the center rack over the pan of water. Bake for 1 hour and 20 minutes to 1 hour and 25 minutes, until golden and firm in the center.

Cool in the pan on a wire rack for at least 2 hours. Cover and refrigerate for at least 4 hours more before serving.

To make yogurt cheese:
Suspend a yogurt funnel (available from kitchenware stores) or a strainer that has been lined with a coffee filter atop a nonreactive bowl. Empty plain or vanilla yogurt into the funnel or strainer and place the bowl in the refrigerator for at least 8 hours (preferably overnight) until all the liquid whey has dripped through into the bowl. The substance remaining in the funnel or strainer is pure yogurt cheese.

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Yogurt Cheese
Source: 99% Fat-Free, Healthy Cooking
Read Comments

This is a healthful snack.
View the full recipe

Chocolate Fondue
Source: 99% Fat-Free, Healthy Cooking
Read Comments

This is wonderful with fresh strawberries, and the perfect ending to any meal.
View the full recipe


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