LOWER FAT "CREAMY" CHEESECAKE & MOCK CHEESE CAKE RECIPE

 LOWER FAT "CREAMY" CHEESECAKE


MAKES 1X9 INCH SPRING FORM PAN

1/4 cup raw wheatgerm
1tsp ground cinnamon
8 large eggs at room temp.
4 cups low fat cottage cheese, small curd
3 tbsp lemon juice
1 cup plain live yogurt
1 cup pale honey
2tsp vanilla extract ( optional)
1/4 cup whole wheat flour



PREHEAT OVEN 350F

Combine wheatgerm &  cinnamon and sprinkle over a very well buttered 9 inch spring form pan.
Then chill the pan in fridge.

Beat the eggs until very thick and creamy.
Gradually beat in the cottage cheese, lemon juice, yogurt , honey, vanilla and flour.
Mix very well.
Pour into the lined pan and place on a cookie sheet and bake 1 hour.
Turn off the oven and leave cake in oven for a further 1 1/2 hours, do not open door.

Remove and chill in fridge overnight.



MOCK CHEESECAKE
1/2 cup graham cracker crumbs
1 tsp ground Cinnamon
1/4 cup melted butter

3 large eggs separated

1/4 cup lemon juice
2 cups thick ( pref. own made) apple sauce
1 x can condensed sweetened milk


PREHEAT 350F

Combine cracker crumbs, cinnamon, butter in a bowl and reserving 3tbsp, sprinkle the remainder inside the base and sides of a well buttered 8 inch spring form pan.
Beat egg yolks and lemon juice until thick. Stir in the applesauce and condensed milk.

Beat egg whites until stiff and fold into mixture.Gently fold into the crumbed pan.
Place on a cookie sheet.
Sprinkle top of cheesecake with the reserved crumbs and bake 1 hour (until knife inserted comes out clean)
Open oven door, turn oven off and leave cake in oven 1 hour longer
Chill overnight and serve


Variations for both:

top with:
sour cream, fresh berries, caramel, or chocolate sauce, poached banana's in a caramel sauce & etc.