Blender Cheesecake (best low fat cheesecake in the world)

I have discovered it – a cheesecake that is just like a normal cheesecake, but that won’t make you cry over your thighs after you eat it.

Did I also mention that it’s easy to make and delicious.

I just had a second slice… sneakily while under the guise of looking for saran wrap.

Reason’s I love it:

1. Texture and flavor of real cheesecake.
2. Flavorful, but not so overly rich that you can only eat one bite and then you’re done.
3. The crust is so light – not weighed down and dripping with butter (in fact, this recipe has NO BUTTER).
4. It serves SO EASILY!  I cut the thing with a butter knife and the slice with the crust intact just popped right out!

Blender Cheesecake (adapted from the Egg Beaters Website)

• 1/2 cup graham cracker crumbs, divided
• 12 oz (about 1.5 cups) non-fat cottage cheese
• 1 pkg (8 oz each) non-fat cream cheese, softened
• 3 eggs
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 container (6 oz each) vanilla non-fat yogurt (I used Dannon and it worked great)
• 2 tablespoons granulated sugar
• 1/2 teaspoon lemon juice

Preheat oven to 350 degrees.  Place cottage cheese, cream cheese, eggs, the 1/2 cup sugar and the vanilla in blender; process on high just until smooth, stopping to scrape down sides.

Spray 9-inch pie plate with cooking spray. Reserve 2 tablespoons graham cracker crumbs; set aside. Place remaining graham cracker crumbs in pie plate; shake to coat bottom and sides. Pour cheesecake batter into the prepared crust.

Bake 40 minutes or until center is almost set. Remove from oven; let stand 10 minutes.  Combine yogurt, the 2 tablespoons sugar and lemon juice until blended. Spread evenly over cheesecake, leaving 1/4-inch border around edges. Sprinkle top with the remaining 2 tablespoons graham cracker crumbs. Return to oven and bake 5-10 minutes more (or until edges are just starting to brown like in picture).  Center will still be a little jiggly, but that’s okay.

Let cool on wire rack. Cover; refrigerate at least 2 hours. Store leftover cheesecake in refrigerator.

Kim’s Notes:  I didn’t have any toppings to put on it, and even though this cheesecake does stand alone, having some toppings would be fun.  I was also thinking of trying a berry yogurt next time so that the top layer is almost a topping itself.