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Classic Cheesecake

This reduced-fat cheesecake is so decadent and creamy that you'll swear it's the real thing. Cottage cheese, yogurt and cream cheese combine with vanilla and sugar to form the filling for this vanilla cookie crust. Top it with your favorite fruits.

Serves 16
Ready in 240 mins
Prep time 30 mins
Cooking time 90 mins
Chill time 120 mins
216 calories per serving


> 40 vanilla wafers
> 1 tbsp canola oil
> 2 1/2 cups low-fat (1%) cottage cheese
> 12 oz reduced-fat (not nonfat) cream cheese, cut into pieces
> 1 cup granulated sugar
> 1/4 cup cornstarch
> 3 large eggs
> 1 cup nonfat plain yogurt
> 2 tsp vanilla extract


Preheat oven to 325°F. Coat a 9-inch spring-form pan with cooking spray. Wrap the outside of the pan with a double thickness of foil. In a food processor, grind vanilla wafers, then slowly add oil and process until the crumbs are moistened. Press crumbs evenly into the bottom of the prepared pan. In a clean food processor bowl, puree cottage cheese until smooth, scraping down sides. Add cream cheese, granulated sugar and cornstarch; process until very smooth.
Add eggs, yogurt and vanilla; process until smooth. Pour over crust. Place cheesecake in a shallow roasting pan and pour in enough boiling water around the pan to come 1/2 inch up the outside of the spring-form pan. Bake in preheated oven for 1½–1¾ hours, or until edges are set.
Turn off oven, spray a knife with cooking spray and run it around the inside edge of the pan. Let cheesecake stand in the oven, with the door open, for 1 hour. Remove cheesecake from water bath. Refrigerate, uncovered, until chilled, about 2 hours.

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