"Pandora" > wrote in message
...
> Hello group, I would like to do a good cheese cake (I've never done it).
> On Google there are millions of recipes, but I don't know which is the
> better.
> They say that English CK is different from the American one, is it true?
> BTW I would like a traditional, tried, and very good recipe (English or
> American or both version). Can you help me? Is it difficult to make?
> TIA
> Pandora
>
Hi Pandora; I can't speak for the difference between English and American
CK as I've never looked in to it.
This recipe is very easy, low calorie and I've been making it for years.
-= Exported from BigOven =-
Helen's Light Cheesecake
Recipe By: Helen Peagram
Serving Size: 8
Cuisine:
Main Ingredient:
Categories: Family
-= Ingredients =-
~~ -CRUST- ~~
1 c Graham crumbs
1/2 ts Cinnamon
2 tb Margarine ; melted
1/3 c Brown sugar
~~ -FILLING- ~~
1 1/4 lb Cottage cheese ; well drained
1/2 c Sugar
2 Eggs
1 t Vanilla
2 tb Cointreau
~~ -TOPPING- ~~
1 c Yogurt
2 tb Sugar
1/4 ts Vanilla
-= Instructions =-
Preheat oven to 325
CRUST: Mix crumbs, margarine, cinnamon and sugar. Press into bottom of a
10 in springform pan.
Spray bottom and sides of pan evenly with nonstick cooking spray.
Using flat-bottomed ramekin or drinking glass, press crumbs evenly into pan
bottom, then use a soup spoon to press and smooth crumbs into edges of pan.
Bake until fragrant and browned about the edges, about 15 minutes. Cool on
wire rack while making filling.
FILLING: In processor, blend cheese til smooth. Add sugar OR equivalent
artificial sweetener and blend til smooth. Add eggs then vanilla and
liqueur. Pour over crust. Bake for 30 minutes. Cake will appear slightly
puffed. Do not allow to brown. Remove and let rest for 5 minutes. Make
topping by blending all ingredients. Artificial sweetener can again replace
the sugar if desired. Spoon over cake. Bake 5 minutes longer. Cool to room
temperature and chill over night. Serve with any fruit topping desired.
Per Serving (excluding unknown items): 325 Calories; 2g Fat (5.9% calories
from fat); 2g Protein; 72g Carbohydrate; trace Dietary Fiber; 51mg
Cholesterol; 31mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 1/2 Fat; 4 1/2 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0
0 0 0 0 0 0 0 0 0 0 0 0 0
** This recipe can be pasted directly into BigOven for Windows. **
** Easy recipe software. Try it free at:
http://www.bigoven.com **