Mini Cheesecakes


Yield: 12 mini cheesecakes

1/4 cup no-fat sour cream (or 1/2 cup no-fat yogurt)
1 lb. (500 grams) dry cottage cheese (no-fat)
3/4 cup granulated sugar
2 eggs (or 1 egg plus 2 egg whites)
1 tbsp. lemon juice
2 tsp. cornstarch
1/2 cup reduced-sugar jam (or 1 cup fresh berries)

Try my mini cheesecakes – they are so versatile. They’re smooth and decadent tasting, yet low in fat. You can make them with Yogurt Cheese, which is fat-free and provides a wonderful creamy texture, or could also use sour cream. Enjoy!

1. If using yogurt, place it in a strainer lined with a paper coffee filter. Place over a bowl and let drain for 3 to 4 hours. You will have 1/4 cup of Yogurt Cheese.

2. Preheat oven to 350° F. Beat cottage cheese with sugar until smooth and creamy, about 1 to 2 minutes. Add sour cream or Yogurt Cheese, eggs, lemon juice and cornstarch. Mix just until blended.

3. Line 12 muffin tins with paper baking cups. Fill 3/4 full with cheese mixture. Place muffin pan into a larger pan. Pour hot water into the larger pan to come halfway up the sides of the muffin pan. Bake at 350 degrees for 30 minutes, just until set. Cool to room temperature. Cover and chill for several hours or overnight. Top each cheesecake with a spoonful of your favorite jam. You could also use fresh blueberries, slices strawberries or raspberries.

Do not freeze. These will keep for 2 or 3 days in the refrigerator.

Nutritional Information: 117 calories per serving (with 2 tsp. jam), 1 g fat (0.3 g saturated), 38 mg cholesterol, 6 g protein, 21 g carbohydrate, 132 mg sodium, 54 mg potassium, trace iron, trace fiber, 30 mg calcium.

Praline Cheesecakes: Use firmly packed brown sugar instead of granulated sugar. Use 1 tsp. vanilla instead of lemon juice. When cool, garnish each one with a pecan half.

Passover Mini Cheesecakes: Substitute potato starch for cornstarch.

This recipe is featured in these books & articles

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