Name: Baked vanilla cheesecake
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 1 serving
Ingredients: 1/4 cup rolled oats, finely crushed; 1 tsp butter, melted; 1/2 cup low-fat cream cheese, softened; 1/2 cup nonfat cottage cheese, blended until smooth; 1/2 cup nonfat Greek yogurt; 1 large egg white; 1 tsp vanilla extract; 2 g stevia sweetener; 1/4 tsp salt

Nutrition

Per serving

465 calories

Protein: 36g; 32% of calories
Carbs: 39g; 34% of calories
Fat: 18g; 35% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 1 hr

Preheat the oven to 325°F. In a small bowl, mix the crushed oats and melted butter with a pinch of the salt. Press the mixture firmly into the bottom of a 4-inch springform pan. Bake for 8 minutes until lightly toasted.
While the crust bakes, whisk the softened cream cheese, blended cottage cheese, Greek yogurt, egg white, vanilla extract, and sweetener in a bowl until completely smooth. Done when 160°F in the thickest part.
Pour the filling over the warm crust. Bake for 30 to 35 minutes until the edges are set but the center still jiggles slightly. Done when set edges with a slight jiggle in the center, 160°F.
Remove from the oven and let the cheesecake cool at room temperature for 15 minutes before removing from the pan to serve.

Nutrition

Ingredients

Instructions

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