Lemon-Berry Cheesecake

Name: Lemon-Berry Cheesecake
Prep time: 1 h 52 min
Cook time: 1 h 52 min
Total time: 1 h 52 min
Yield: 12
Cuisine: Global
Ingredients: 2 Tbsps butter, melted; 12 servings Lemon Cream Sauce; 680 grams carton 1% low-fat cottage cheese; 227 grams block 1/3-less-fat cream cheese, softened; 1 large egg white; 3 larges eggs; 79 milliliters all-purpose flour; 237 milliliters crushed gingersnap cookies (about 19 cookies); 59 milliliters fresh lemon juice (about 2 lemons); 1 Tbsp grated lemon rind (about 2 lemons); 79 milliliters uncooked quick-cooking oats; 473 milliliters raspberries; 237 milliliters sugar; 1 teaspoon vanilla extract

For $1.15 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 12. One portion of this dish contains approximately 12g of protein, 7g of fat, and a total of 253 calories. A mixture of block 1/3-less-fat cream cheese, egg white, gingersnap cookies, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 1 hour and 52 minutes.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Place crushed gingersnaps, oats, and butter in a food processor; process until blended. Press on bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray.

Ingredients you will need

Cooking Spray

Gingersnap Cookies

Butter

Oats

Equipment you will use

Food Processor

Springform Pan

Bake at 350 for 6 minutes.

Equipment you will use

Oven

Remove from oven and cool completely. Reduce oven temperature to 32

Equipment you will use

Oven

Combine cottage cheese and cream cheese in food processor; process 2 minutes or until smooth.

Ingredients you will need

Cottage Cheese

Cream Cheese

Equipment you will use

Food Processor

Add sugar and next 6 ingredients; process 1 minute or just until blended.

Ingredients you will need

Sugar

Pour cheese mixture over prepared crust.

Ingredients you will need

Cheese

Crust

Bake at 325 for 50 minutes or until center is almost set (center will be soft but will firm when chilled). Turn off oven; leave cheesecake in oven 30 minutes.

Equipment you will use

Oven

Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature on a wire rack. Cover and chill 8 hours.

Equipment you will use

Wire Rack