Finding a delicious low fat dessert is something that I am always on the hunt for. Finding one that is also protein based is remarkable. Thus it was when I came upon this recipe by Susie Fishbein. Being in my usual rush, I accidentally added the greek lemon yogurt to the cream cheese instead of using it for the topping as per the original recipe. I decided not to dump it and simply left it in the oven and transferred it to the refrigerator for the 4 hours it was meant to chill there. The result was fabulicious and I have decided to make it my own.
- ½ cup ground blanched almonds, firmly packed
- 2 tablespoons unsalted butter, melted
- 2 cups nonfat cottage cheese
- 2 (8-ounce) blocks reduced-fat (not fat-free) cream cheese, at room temperature
- 1 cup sugar
- 2 large eggs
- 2 eggs white (from large eggs)
- zest from 1 lemon
- ½ teaspoon lemon extract
- 1 tablespoon flour
- 2 (6-ounce) container lemon-flavored low-fat Greek yogurt (one for the cake and one for the topping)
- Blueberries and Raspberries for garnish.
- Preheat oven to 350F.
- Spray a 9 or 10-inch springform pan with nonstick cooking spray.
- Place the cookies into the bowl of a food processor fitted with a metal blade and pulse until crumbs form. Place 1 cup firmly packed crumbs into a medium bowl. Add the ground almonds. Mix the melted butter. Stir to combine. Press into the bottom of the springform pan. Use an offset spatula to spread evenly.
- Wash and dry the food processor. Add the cottage cheese and pulse until the cottage cheese is creamy.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the yogurt, cream cheese, and cottage cheese on medium-high speed until creamy. Gradually add the sugar. Add the eggs, egg whites, lemon zest, lemon extract, and flour. Beat until smooth, but do not overbeat. Pour into the pan.
- Bake for 50-55 minutes for the 9-inch pan, 40-45 minutes for the 10-inch pan. The center will appear nearly set when gently shaken. It may seem loose, but the cheesecake will firm up as it chills. Remove from the oven and cool completely. Spread the lemon yogurt in a circle over the center of the cheesecake. Chill in refrigerator at least 4 hours overnight. Run a knife around the edges of the pan to loosen the cake. Release the sides of the pan.