One of my favorite desserts is cheesecake. I rarely touch it due to the fat and calories in one slice. In fact, I do not remember the last time I indulged in a slice of cheesecake. While a slice of low fat cheesecake still needs to be added in properly to your daily intake it helps to know that you did not blow your diet over one slice. A slice of this cheesecake contains 216 calories and 8 grams of fat. The recipe was sent to me by a reader who wanted to share but did not care to be mentioned by name. She did say that she did not author the recipe but bakes when company comes to visit.
Fluffy Cottage Cheesecake
1 pre-made 9-inch graham cracker crumb piecrust
Filling:
1 cup low-fat, small-curd cottage cheese
1 envelope gelatin powder, unsweetened
1/2 cup low-fat (1 percent) milk
1 egg, lightly beaten
1/2 cup sugar
1 teaspoon vanilla
3/4 cup heavy whipping cream
Sour cream topping:
1 cup light sour cream
1/4 cup powdered sugar
1 teaspoon vanilla
Puree the cottage cheese: Process cottage cheese in food processor or blender until lumps are no longer visible and mixture is smooth. Set aside.
Soften the gelatin: Soften the powdered gelatin in milk in a saucepan. When gelatin has completely dissolved, whisk in the egg and sugar. Transfer saucepan to a burner and cook the egg mixture over medium heat, stirring constantly with a whisk just until the mixture starts to boil. Remove from heat and let cool completely.
Prepare the filling: Mix in the creamed cottage cheese and the vanilla; set aside. Whip the whipping cream to form peaks. Fold the cottage cheese mixture into the cool egg mixture until thoroughly but gently combined.
Fill, chill the shell: Pour filling into the graham cracker crust.
Refrigerate one to two hours, or until firm and chilled through.
Spread topping: Thoroughly combine the light sour cream, powdered sugar and vanilla. Gently spread the sour cream mixture over the top of the cheese.