Lemon Cheesecake With Orange Glaze Topping

6:38 AM    

”bakingThis baked cheesecake is sweet and tangy, yet smooth and creamy enough; made of low fat cottage cheese and light cream cheese, set on low fat granola crumbs crust and topped with succulent citrusy orange glaze...the ideal dessert to have after a big meal. The pastry cheesecake recipe calls for:

Ingredients:

Crust:
  • 1 Cup of low fat granola (slightly ground).
Filling:
  • 1 package of softened light cream cheese 8oz (room temperature).
  • 16 oz of low fat cottage cheese (room temperature).
  • 1 1/4 Cup of granulated sugar.
  • 6 tbsp of all purpose flour (approximately 1/3 Cup).
  • 4 large egg whites.
  • 1 tbsp of lemon rind (grated).
  • 1 tbsp of lemon juice.
  • 1/4 tsp of salt.
Garnish:
  • lemon rind.
  • 2 tbsp of orange marmalade.
  • 1 tbsp of water

Directions:
  1. Preheat oven to 325 F.
  2. Spray an 8 inch springform pan with cooking spray to prevent cheesecake from sticking or use a non-stick pan. Press granola crumbs onto the bottom of the pan firmly and evenly and set aside.
  3. In a large mixing bowl, put 16oz of cottage cheese and 8oz of light cream cheese and beat in until smooth using an electric mixer.
  4. Add  1 1/4 cups of sugar, 1/4 tsp of salt, 4 egg whites, 6 tbsp of flour, 1 tbsp of grated lemon rind, and 1 tbsp of lemon juice to the mixture and beat in really well until smooth. (there should be no lumps).
  5. Pour the cheesecake batter on the prepared granola crust you have made earlier.
  6. Place the springform pan on a baking sheet and bake in an oven at 325 F for 1 hour. If done, let the cheesecake sit in the oven for another hour, and leave the oven door ajar.
  7. Transfer the pan to a wire rack and run a palette knife around the edges to loosen the cheesecake and let cool completely.
  8. To make the orange glaze, put 2 tbsp of orange marmalade and 1 tbsp of water in a small sauce pan and heat over medium heat and stir until it becomes liquid.
  9. Let the glaze cool for 3 minutes or so, and pour over the chilled cheesecake and spread evenly to cover the top with a spatula.
  10. Refrigerate the cheesecake till the glaze is firm. Garnish with lemon rind and serve.