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Vanilla Cheesecake

  • 4 cups (32 ounces) AE Lowfat Vanilla Yogurt
  • Nonstick vegetable oil spray
  • 3/4 cup chocolate wafer crumbs (3 ounces or about 12 to 13 cookies)
  • 2 cups AE Lowfat Cottage Cheese, squeezed in a kitchen towel to remove any excess liquid
  • 8 ounces low fat cream cheese
  • 4 ounces AE Lite Sour Cream
  • 1 1/4 cup sugar
  • 1 large egg
  • 2 large egg whites
  • 1 tablespoon  vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup all-purpose flour

The night before: Spoon yogurt into a strainer lined with wet paper towel and set over a bowl. Cover with plastic wrap and refrigerate to let drain, overnight.

Next day: Preheat oven to 325 degrees. Thoroughly spray bottom and sides of 9-inch springform pan with nonstick oil spray. Press crumbs evenly into pan bottom and sides. Set aside.

In food processor, puree cottage cheese until completely smooth. Add yogurt, cream cheese, and sour cream. Process until smooth. Add remaining ingredients. Process until well combined.

Pour batter into prepared springform pan. Tap pan gently on counter to remove air bubbles. Bake in preheated oven 50 to 60 minutes, or until set but still slightly wobbly in the center.

Turn off oven, leaving cheesecake in for 30 minutes. Remove pan to a rack and let cool completely. Chill cheesecake at least 2 hours or overnight.

Makes Makes 8-10 servings