"MoM" > ha scritto nel messaggio
news:1125848636.7609d0a1991eef2e3e775d24310ce680@t eranews...
> This recipe is very easy, low calorie and I've been making it for years.
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I would like to begin my "cheesecke tour" with your recipe, but I have seen
that for the crust you use only 1 cup of graham crumb. It is a very little
quantity IMHO! I have used the cup
who sent me the kind Margaret Suran. The weight (in Italian system of
measurement) was corrisponding to 75g. Possible? It is very little.
You have written that the cake is for 8 persons. So I think ther is an error
in the quantity of ingredients.
Can you please explain to me?
Thank you
Pandora
Ps. I was so unsure that I should make my first cheesecake with another
classic recipe.
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>
> -= 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 **
>
>
>
>