Not Cream Cheese Cake

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* Exported from MasterCook *

 

" Not " Cream Cheese Cake

 

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

CRUST

1 cup graham cracker crumbs

2 tablespoons unsalted butter -- at room temperature

FILLING

2 cups part-skim ricotta cheese

2 cans evaporated skim milk -- (5-ounces each)

2/3 cup sugar

3 envelopes plain gelatin -- softened in 1/4 cup cold water

3 teaspoons vanilla extract

2 teaspoons finely grated lemon zest

TOPPING

1 cup canned cherry pie filling or canned

blueberries in syrup -- with their liquid

 

SHERRY SIRCH, Kamloops, British Columbia, Canada

 

" I've been playing with this cheesecake recipe for five years now and finally

have got it right, " says Sherry, a tax preparer who credits her mother and a

high school home ec class for teaching her to cook. I found the idea of using

cottage cheese instead of cream cheese in an old handwritten recipe book of my

mom's. I added my favorite ingredients, took out some things I didn't want, and

altered the measurements to get a nice consistency. If you don't tell your

guests this recipe is low in fat, they won't figure it out. "

 

FINALIST, DESSERTS

 

Makes an 8-inch cheesecake, 12 servings

 

Sherry Sirch, the lady from Canada who sent us this recipe, usually bakes it in

a 9 x 9 x 2-inch ovenproof glass baking dish. And that works well. But using an

8-inch springform pan makes for a showier cheesecake.

 

1. Preheat oven to 350F.

 

2. For crust: Blend crumbs and butter in 8-inch springform pan and press firmly

over bottom and one-fourth of the way up sides. Bake crust uncovered until

golden-8 to 10 minutes. Remove from oven and cool to room temperature.

 

3. For filling: Pulse ricotta cheese in food processor 1 minute. Scrape down

work bowl sides, then pulse until Completely smooth----about 30 seconds more.

 

4. Heat milk and sugar in small heavy saucepan over moderate heat until mixture

steams-4 to 5 minutes. Add softened gelatin, vanilla, and lemon zest and whisk

until gelatin dissolves completely --about 2 minutes. Cool mixture 8 to 10

minutes.

 

5. Add gelatin mixture to ricotta cheese in food processor and pulse until

completely smooth-- -about 30 seconds--scraping down work bowI sides at half

time.

 

6. Pour filling into cooled crust, set uncovered in refrigerator, and chill

until set--at least 2 hours. Note: You can cover cheesecake with plastic wrap

before you chill it if you take care not to let the plastic touch the filling

and ruin the surface.

 

7. Cut cheesecake into wedges, spoon topping over each portion, dividing amount

evenly, and serve.

 

RECIPE FROM

 

Sherry Sirch; Kamloops, British Columbia, Canada

 

 

 

 

Source:

" GMA Cut the Calories Cookbook "

Copyright:

" 2000 Sara Moulton and Jean Anderson "

 

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Per Serving (excluding unknown items): 183 Calories; 6g Fat (29.4% calories from

fat); 8g Protein; 24g Carbohydrate; trace Dietary Fiber; 19mg Cholesterol; 143mg

Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 1 Fat;

1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0