-CRUST-
20 Vanilla wafers
1 tb Canola oil
FILLING
2 1/2 c Cottage cheese; lowfat
12 oz Reduced-fat cream cheese
-(not nonfat); softened
2/3 c Granulated sugar
1/3 c Light brown sugar; packed
1/4 c Cornstarch
1 lg Egg
2 lg Egg whites
1 c Fat-free plain yogurt
3 tb Bourbon
1 1/2 ts Vanilla extract
-PECAN PRALINE TOPPING-
1/2 c Granulated sugar
1/3 c Water
1/4 c Pecans; finely chopped
TO MAKE CRUST: Preheat oven to 325F. Lightly oil a 9-inch springform pan
or coat it with nonstick spray. Put a kettle of water on to heat for the
water bath. Wrap outside of pan with a double thickness of foil to prevent
water from seeping in.
In a food processor, finely grind vanilla wafers. Add oil and process until
well combined. Press into bottom of pan.
TO MAKE FILLING: In a food processor, puree cottage cheese until smooth,
stopping to scrape down sides of bowl. Add cream cheese, granulated and
brown sugars and cornstarch. Process until smooth. Add egg, egg whites,
yogurt, bourbon, if using, and vanilla; process until smooth. Pour over
crust.
Place 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 for 50 to 60
minutes, or until edges are set but center still jiggles when pan is
tapped.
Turn off oven. Spray a knife with non-stick spray and run it around the
inside edge of the pan. Let cheesecake stand in the oven, with door ajar,
for 1 hour. Remove cheesecake from water bath and transfer to a wire rack;
let cool. Refrigerate, uncovered, until chilled; cover with plastic wrap.
Just before serving, sprinkle cheesecake with Pecan Praline Topping.
TO MAKE PECAN PRALINE TOPPING: Lightly oil a baking sheet or coat it with
non-stick spray.
In a small heavy saucepan, combine sugar and water. Bring to a simmer over
low heat, stirring occasionally, until sugar melts. Increase heat to
medium-high and cook, without stirring, until syrup turns medium amber, 3
to 5 minutes. Immediately remove from heat and stir in pecans. Pour onto
prepared baking sheet, spreading in a thin layer. Let stand until praline
is cool and brittle.
Slide a metal spatula under praline to loosen it from pan; crack into small
pieces. Place in a food processor and pulse until coarsely crushed or
ground.
NOTES : The cheesecake will keep, covered, in the refrigerator for up to =
2 days. The praline will keep, thightly covered, at room temperature for up
to 3 = days.
Yields
16 Servings
