- Total Time
You will never believe that this creamy yet tangy cheesecake is a low calorie treat!
reduced-fat cinnamon honey graham cracker(s)22 small, squares, (or 11 whole)
dried apricot halves⅓ cup(s), finely chopped
apricot preserves⅓ cup(s)
1% low fat cottage cheese2 ½ cup(s)
Neufchâtel cheese6 oz
fat-free cream cheese6 Tbsp
lemon zest1 Tbsp, grated
vanilla extract2 tsp
egg white(s)3 large
- Preheat oven to 350° F. In a food processor, crush the graham crackers; pulse in the honey. Transfer to a 9-inch springform pan, pressing over the bottom and 1 inch up the sides. Refrigerate until chilled, about 15 minutes.
- In a small nonstick saucepan, combine apricots and preserves. Bring to a simmer; remove from heat and let stand 10 minutes.
- In the food processor, blend cottage cheese, Neufchatel, cream cheese, lemon zest and vanilla until smooth, 1-2 minutes. Add sugar, egg and egg whites; process until just blended. Reserve 1 cup of batter in food processor; pour remaining batter into pan.
- Scrape apricot mixture into processor and puree. Spoon the apricot mixture over batter in dollops. With blunt side of knife, swirl in a decorative fashion. Bake until cheesecake is almost set in center, about 45 minutes. Turn off the oven, prop open oven door with a wooden spoon and let cheesecake cool in oven 30 minutes; cool completely on rack. Refrigerate, covered, up to 1 day.