Ingredients
1. 20 vanilla snaps or wafers (see Ingredient note)
2. 1 tablespoon canola oil
3. 2 1/2 cups low-fat (1%) cottage cheese
4. 12 ounces reduced-fat cream cheese (not nonfat), cut into pieces
5. 2/3 cup granulated sugar
6. 1/3 cup packed light brown sugar
7. 1/4 cup cornstarch
8. 1 large egg
9. 2 large egg whites
10. 1 cup nonfat or low-fat plain yogurt
11. 4 teaspoons freshly grated orange zest
12. 2 tablespoons orange juice
13. 1 teaspoon vanilla extract
14. 2 tablespoons orange marmalade
15. 2 tablespoons orange liqueur or orange juice
16. 1 seedless orange, scrubbed and thinly sliced
17. Mint sprigs
Nutrition Info
Per Serving
· Calories: 210 kcal
· Carbohydrates: 27 g
· Dietary Fiber: 0 g
· Fat: 6 g
· Protein: 8 g
· Sugars: 22 g
Cooking Directions
1. Preheat oven to 325 degrees F. Coat a 9-inch springform pan with cooking spray. Put a
kettle of water on to boil for the water bath. Wrap the outside of the pan with a double
thickness of foil.
2. To prepare crust: Grind vanilla snaps in a food processor. Add oil and process until the
crumbs are moistened. Press crumbs evenly into the bottom of the prepared pan.
3. To prepare filling: Puree cottage cheese in a food processor (use a clean workbowl ) until
smooth, scraping down the sides once or twice. Add cream cheese, granulated sugar (or
Splenda), brown sugar and cornstarch. Process until very smooth. Add egg, egg whites,
yogurt, orange zest, orange juice and vanilla; process until smooth. Pour over the crust.
4. Place the cheesecake in a shallow roasting pan and pour in enough boiling water to come 1/2
inch up the outside of the springform pan. Bake until the edges are set but the center still
jiggles when the pan is tapped, 50 to 60 minutes.
5. Turn off the oven. Spray a knife with cooking spray and run it around the inside edge of the
pan. Let the cheesecake stand in the oven, with the door ajar, for 1 hour. Remove the
cheesecake from the water bath and remove the foil. Refrigerate, uncovered, until chilled,
about 2 hours.
6. To glaze & garnish cheesecake: Shortly before serving, combine marmalade and orange
liqueur (or juice) in a small saucepan. Heat over low heat, stirring, until melted and smooth.
Place cheesecake on a serving platter and remove pan sides. Brush glaze over the top of the
cheesecake. Make a slit in each orange slice, then twist and wrap it into a rosette. Garnish
cheesecake with the orange rosettes and mint.
Yield: 16 servings
Still Hungry?
Our Test Kitchen created this showpiece cheesecake to celebrate one of winter's brightest gifts: the orange. It is exceptionally rich and creamy-tasting, but lower in saturated fat than a traditional cheesecake. The secret is to replace most of the cream cheese with pureed cottage cheese. Be sure to let the food processor do its job and process the cottage cheese until it has a silky texture.
Notes:
Ingredient note
To avoid trans fats, look for wafers without hydrogenated canola oil, such as My-Del Vanilla Snaps (found in natural-foods stores and large supermarkets).
To make ahead
Prepare through Step 5. Cover and refrigerate for up to 2 days.
