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BLENDER CHEESECAKE

Active Time : 5 Hour 10 Minutes
Total Time : 5 Hour 10 Minutes
Serves : 8
INGREDIENTS
  • PAM® Butter No-Stick Cooking Spray
  • 1/2 cup graham cracker crumbs, divided
  • 1 container (12 oz each) 1% low-fat cottage cheese
  • 1 neufchatel pkg (8 oz each) 1/3 less fat cream cheese
  • 3/4 cup Egg Beaters® Original
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 container (6 oz each) vanilla lowfat yogurt
  • 1/2 teaspoon lemon juice
  • Sliced fresh strawberries, optional
DIRECTIONS

Preheat oven to 350°F. 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.

Place cottage cheese, cream cheese, Egg Beaters, the 1/2 cup sugar and the vanilla in blender; process on high just until smooth, stopping to scrape down sides. Pour into prepared crust.

Bake 35 minutes or until center is almost set. Remove from oven; let stand 10 minutes.

Combine yogurt, the 3 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 minutes more.

Let cool on wire rack. Cover; refrigerate at least 4 hours. Cut into 8 slices; serve with strawberries, if desired. Store leftover cheesecake in refrigerator.