Makes one 10-inch round cake
This is a non-fat cheesecake! It's consistency is creamier and much less firm than traditional New York baked cheesecakes.
Find this recipe and more in Chef Paul Prudhomme's Fork In The Road.
13 ounces low-fat graham crackers
3 tablespoons non-fat sour cream
4 tablespoons non-fat mayonnaise
1 (12 ounce) package non-fat cottage cheese
3 (8 ounce) packages non-fat cream cheese. softened
1 (8 ounce) package unflavored (or vanilla) non-fat yogurt
½ cup White Grape Syrup (see recipe below)
1 tablespoon vanilla extract
3 (1.4 ounce) packages vanilla sugar-free instant pudding
8 (1 gram) packets artificial sweetener
how to prepare
Pulverize the graham crackers in a food processor. Add the sour cream and mayonnaise, and pulse until blended. Press the mixture evenly over the bottom and up the sides of a 10-inch round cake pan, preferably a spring-form pan, and refrigerate until set, about 1 hour.
Drain off any excess liquid from the cottage cheese, then purée it in a blender or food processor until smooth. Add the softened cream cheese, yogurt, White Grape Syrup, and vanilla, and process until smooth and creamy. You may have to do this in batches if your appliance will not hold the entire amount. With the appliance running, slowly add the instant pudding and the artificial sweetener to the mixture. Every so often stop and stir in the pudding mix with a rubber spatula, then continue blending. If you've done this step in batches, thoroughly blend the batches together.
Pour the mixture into the graham cracker mold and refrigerate until set, at least 4 hours, or preferably overnight. If you would like the cake firmer, place in the freezer at least 1 hour, watching that it does not reach a hard freeze. If you used a spring-form pan, carefully remove the side ring before serving.
Serving suggestion: Place each slice on ¼ cup of strawberry purée on a dessert plate; top with a sliced fresh strawberry or a teaspoon of purée. A drizzle of the White Grape Syrup is a delicious alternative.
Note: Remember that the ounces listed for the dairy product packages are for weight, not cup measures.
Copyright 1993 by Paul Prudhomme