Skinny Cheesecake with Two Options
Prep time: 
Cook time: 
Total time: 
Yield: 10 to 12 servings
 
Recipe from Cooking with Trial and Error, via her friend's Mom, with my revisions for an 8-inch springform pan
You can make this cheesecake using farmer's or cottage cheese for a ricotta like cheesecake, or yogurt cheese for a creamy NY like cheesecake.
ingredients:
Crust
  • 4.6 ounces animal or graham cracker crumbs (I forgot to measure after I weighed, but I will do that later with remaining crumbs)
  • 3 to 5 tablespoons melted butter (it could get too greasy with 5, so start with 3, which worked for me)
Cheesecake Filling
  • 1¾ cups Farmers or Cottage cheese or 2 cups Yogurt Cheese (recipe linked in notes) *
  • ⅓ cup + 1 tablespoon + 1 teaspoon Buttermilk or Yogurt *
  • 1 teaspoon vanilla extract
  • 2 eggs
  • ⅔ cup sugar
Topping
  • 1⅓ cups sour cream
  • ⅓ cup sugar
directions:
  1. Place the animal or graham crackers in a food processor and pulse until you get fine crumbs. Transfer the crumbs to a clean bowl and drizzle in the melted butter, stirring, until it holds together somewhat. As mentioned above, you shouldn't need all 5 tablespoons, the cheesecake filling will bind it together when baking.
  2. Press the crumbs into a greased 9-inch cake or springform pan – just the bottom. Use the bottom of a glass to really pack it in. Place in the freezer while you make the filling. You can also use a 5”x7” square Pyrex pan, if you want to make cheese cake squares. I used an 8-inch springform pan, which doubled the baking time (see notes)**. Preheat the oven to 400 degrees F.
  3. In a food processor, combine all the ingredients for the cheese filling until uniform and silky. Remove the graham cracker crust from the freezer, and pour the filling on top of it.
  4. Place in the preheated oven and bake for 5 minutes. Lower the oven temperature to 350 degreees F and bake for 15 minutes.
  5. Combine the sour cream with the sugar. After the cheesecake has baked for 15 minutes at 350F, remove it from the oven and spread the sour cream on top evenly - be gentle, as it will be slightly jiggly in the middle. Bake for another 5 minutes.
  6. Let the cheesecake cool to room temperature, then chill in the fridge for at least 2 hours before serving. I topped my mini cheesecakes (I cut them out of the leftover large cheesecake with a round biscuit cutter) with a melange of cut up fruits and honey.
notes:
* The Farmer's Cheese plus buttermilk amounts can be substituted with all Quark or Greek Yogurt - 500 grams total in which you need to make yogurt cheese first. If you choose the cheesecake with the strained quark or yogurt cheese, it will be closer in texture to full fat NY style cheesecake. Strain about 600 to 700 grams low-fat or regular Greek Yogurt in a fine meshed strainer lined with cheesecloth, over a bowl and covered, overnight. You should end up with 500 grams yogurt cheese, which is about 2 cups. Omit buttermilk or regular yogurt in filling if using yogurt cheese.
** I used a 7½ to 8-inch round springform pan. The baking time was 10 minutes at 400 degrees F, then 30 to 35 minutes at 350 degrees F, and another 10 minutes with the sour cream topping.
Nutrition Information
Serving size: 1 slice - 245 calories
Recipe by parsley sage sweet at http://www.parsleysagesweet.com/2012/03/05/skinny-cheesecake-for-src-new-weight-watchers-fresh-meals-and-bad-boy-first-love-part-7/