Recipe - Cheesecake To Live For

CRUST
One half cup Graham cracker crumbs
One half cup Grapenuts cereal
2 tablespoon Vegetable oil

FILLING
2 cup Nonfat cottage cheese
2 cup Yogurt cheese made from
nonfat plain yogurt (see
recipe)
1 pack (8oz) lowfat cream cheese;
softened
1 One fourth cup Sugar
2 lg Eggs
2 lg Egg whites
1 tablespoon Cornstarch
1 tablespoon Pure vanilla extract
2 teaspoon Grated lemon zest
1 teaspoon Lemon juice

TOPPING
2 cup Yogurt cheese made from
nonfat plain yogurt (see
recipe)
1/3 cup Sugar
2 teaspoon Pure vanilla extract

FRUIT AND GLAZE
4 Navel oranges
One fourth cup Apricot preserves
2 tablespoon Orange liqueur; such as
Grand Marnier
4 Kiwi fruit; peeled and
cut or sliced up
2 cup Hulled strawberries

Date: Sat, 24 Feb 96 08:48:57 PST

From: eboyd@shentel.net
To make crust: Position rack in the center of the oven and preheat oven to
350 degrees. Coat a 9 or 10inch springform pan with nonstick cooking
spray. In a mediumsized bowl, stir together crumbs, cereal and oil. Press
into the bottom of the prepared pan and set aside.

To make filling: Place cottage cheese in a fine sieve and press down on it
with a wooden spoon to drain off liquid. Put the pressed cottage cheese in
a food processor and process until smooth. Add yogurt cheese, cream cheese,
sugar, eggs, egg whites, cornstarch, vanilla, lemon zest and lemon juice
and process until smooth. Spoon the mixture over the crust. Set the pan on
a baking sheet and bake until just set, 40 to 45 minutes for a 10inch cake
or 50 to 55 minutes for a 9inch cake. remove from the oven and let stand
at room temperature fo 15 minutes. Retain oven temperature at 350 degrees.

To make topping: In a small bowl, stir together yogurt cheese, sugar, and
vanilla. Spoon over the baked cheesecake, starting at the center and
extending to within One half inch of the edge. Return the cheesecake to the oven
and bake for 5 minutes longer. Let cool on a rack. Cover and refrigerate
for at least 12 hours or for up to 3 days.

To glaze cheesecake: Using a sharp knife, remove skin and white pith from
oranges and discard. Cut segments away from their surrounding membranes and
reserve. In a small saucepan, melt apricot preserves over low heat. Remove
from the heat and stir in orange liqueur. With a pastry brush, brush about
half of the apricot preserves mixture over top of the chilled cheesecake.
Arrange kiwi fruit, orange segments and strawberries decoratively over top.
Brush the remaining apricot preserves mixture over the fruit.

Serves 16. 322 calories, 6 grams fat, 271 mg sodium, 36 mg cholesterol.
Was: 413 calories, 32 grams fat, 248 mg sodium, 135 mg cholesterol.

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