Try this low-fat cheesecake recipe which uses cottage cheese and tofu for an egg-free, eggless and lower fat dessert. If you're watching your cholesterol, this lemon cheesecake with cottage cheese is a smart and egg-free choice. Egg-free lemon cheesecake recipe courtesy of Ener-G Foods.
Ingredients:
- 3 tsp Ener-G egg replacer
- 1 1/2 cups sugar
- 4 tbsp flour
- 1/4 tsp salt
- 1 pound cottage cheese
- 1/2 cup soft (silken) tofu
- 3/4 cup half and half cream
- 2 tsp lemon juice
- pinch cinnamon
- 1 pre-made graham cracker pie crust
- graham cracker crumbs for topping
Preparation:
Pre-heat oven to 350 degrees.
Mix the egg replacer, sugar, flour and salt together in a bowl. Add the remaining ingredients and blend until smooth.
Pour mixture into the prepared graham cracker crust and top with graham cracker crumbs.
Bake for 1 hour, then leave oven door open and allow cheesecake to cool at room temperature. Place cooled cake in the refrigerator for 1 to 2 hours before serving.
Enjoy your low-fat cheesecake!
