Anne’s lightened-up lemon CheeseCake Pie |
This delightful lemon cheesecake pie personifies bakers’ quest in the
‘90s for desserts that were lightened-up in fat yet still full of
satisfying flavour and texture. With Nordica Cottage Cheese taking the
place of some of the higher fat cream cheese, it’s a winner on all
counts!
Ingredients
- 1 1/2 cups Chocolate or graham wafer cookie crumbs 375 mL
- ⅓ cup butter, melted 75 mL
- Filling:
- 3 cups 1% Light Cottage Cheese, drained 750 mL
- 2/3 cup Granulated sugar 150 mL
- 1 tbsp Freshly grated lemon rind 15 mL
- 1/4 cup Fresh lemon juice 50 mL
- 2 Eggs
- 1/4 cup Light Sour Cream 50 mL
- 1 tsp Granulated sugar 5 mL
Directions
Preheat oven to 350F (180oC)In bowl, combine cookie crumbs and butter. Press into bottom and up sides of 9-or 10-inch (23 or 25 cm) pie plate. Bake in centre of oven for about 15 minutes or until firm. Cool slightly. In food processor or blender, process cottage cheese with sugar, lemon rind and juice until smooth. Add eggs; process until well blended. Pour lemon mixture into prepared crust. Bake for 45 to 55 minutes or until set.
Cool on rack; transfer to fridge to cool completely.
Stir together sour cream and sugar; spread over cooled cheesecake. Makes 12 servings.
- Variation: Omit lemon juice from pie. Peel 1 large mango (or 2 small) and cut flesh off; in food processor, puree until still somewhat chunky. Spread over cooled crust before pouring on cheese layer.
Courtesy Gay Lea Foods
