Makeover Traditional Cheesecake

★★★★★ 1 Review
sylwik84 avatar
By Sylwia Wojdyla Ohlrich
from Worth, IL

Is very delicious and rich!

serves 16
prep time 35 Min
cook time 2 Hr
method Convection Oven

Ingredients

  • 1 3/4 c
    graham crackers, crushed
  • 2 Tbsp
    confectioners' sugar
  • 1/4 c
    butter, melted
  • FILLING:
  • 1 Tbsp
    lemon juice
  • 1 Tbsp
    vanilla extract
  • 2 c
    1% cottage cheese
  • 2 c
    (16 ounces) reduce-fat saur cream, divided
  • 2 pkg
    (8 ounces) reduced-fat cream cheese
  • 1 1/4 c
    sugar
  • 2 Tbsp
    all purpose flour
  • 4
    eggs, lightly beaten
  • 1 Tbsp
    fat-free caramel
  • 2
    heath candy bars (1.4 ounces each), chopped
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How To Make

  • 1
    Place a 9-inch spring form pan coated with cooking spray on a double thickness of heavy-duty foil (18-in. square). Securely warp foil around pan.
  • 2
    In a small bowl, combine graham cracker crumbs and confectioners' sugar; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place on baking sheet. Bake at 325 F for 18-22 minutes or until lightly browned. Cool on a wire rack.
  • 3
    Place the lemon juice, vanilla, cottage cheese and 1 cup sour cream in a blender; cover and process for 2 minutes or until smooth.
  • 4
    In a large bowl, beat cream cheese and sugar until smooth. Beat in the remaining sour cream. Add flour and pureed cottage cheese mixture; mix well. Add eggs; beat on low speed just until combined. Pour into crust.
  • 5
    Place spring form in a larger baking pan; add 3/4 in. of hot water to larger pan. Bake at 325 F for 1-1/2 hours or until center is just set and top appears dull. Remove spring form pan from water bath. Cool on wire rack for 10 minutes.
  • 6
    Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with caramel topping and chopped candy.
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