Cheesy Cheesecake

A creamy treat!
Serving Size: 1/10 of cake
Servings: 10
Calories Per Serving: 410
 
INGREDIENTS
1/3 cup margarine, melted
1 1/2 cups graham cracker crumbs
1 1/2 cups sugar, divided
2 cups Crowley Cottage Cheese
8 oz. reduced-fat cream cheese
1 Tablespoon all-purpose flour
1 egg
1 teaspoon vanilla extract

Sour Cream Topping:
16 oz. Crowley Light Sour Cream
3 Tablespoons sugar
1 teaspoon vanilla extract

Preheat oven to 350ºF.
Grease bottom and sides of 9-inch spring form pan.

Crust – In saucepan over moderate heat, melt margarine. Remove from heat and stir in crumbs and 1/4 cup of the sugar. Spread mixture in pan, packing firmly on the bottom and sides of pan.

Cheesecake – In a food processor (or blender), blend cottage cheese until smooth and soft. Add cream cheese, flour, egg, remaining sugar, and vanilla. Beat for 3 minutes. Pour into the crust-lined spring form pan and bake for 50 to 60 minutes, or until firm in the center.

Sour Cream Topping – In a medium bowl, mix the sour cream, sugar, and vanilla. Top cooked cheesecake with Sour Cream Topping. Return to 425ºF oven for 10 minutes, or until topping has set. Turn off oven and leave oven door ajar, but do not remove cake for 30 minutes. Refrigerate 2 to 4 hours before serving. To serve, remove from spring form pan.

Serving suggestion: top with fresh fruit.