- 1/4 c. butter, melted
- 1 1/2 c. homemade graham cracker crumbs
- 1 1/2 tsp ground cinnamon, divided
- 2 cups no-salt-added cottage cheese
- 6-8 tbs milk
- 2 (8 oz) pkg Neufchâtel cheese, softened
- 3/4 cup sucanat
- 3 eggs
- 3/4 c. shredded carrot
- Preheat oven 325 degrees.
- Mix butter, crumbs, and 1/2 tsp cinnamon; press into bottom of 9" springform pan.
- Combine cottage cheese and milk in blender, blend.
- Combine Neufchatel cheese and cottage cheese mixture in a bowl, beat. Add vanilla, sucanat, and 1 tsp cinnamon; continue beating. Add eggs, one at a time, beating after each just until blended. Stir in carrots, spread over crust.
- Follow Kraft's "Bake" step and/or see my notes below.
- The cottage cheese substituted for sour cream and 8 oz of cream cheese and I can't taste the difference. I used it mainly because it has so much protein compared to cream cheese, plus there's less saturated fat.
- I should have just pureed the carrots. That would have covered up the brown hue that the sucanat lends. An orange cheesecake would have been neat. =)
- I bake my cheesecakes with a 13x9 filled with water on the bottom shelf of the oven, and I leave it in the oven to cool for an hour or more (with the door open) after it finishes cooking. I probably got those tips from Perfect Cheesecakes and Baking Cheesecakes, step by step. Mine still crack even though that pan of water replaces a water bath which is supposed to prevent cracking. That really doesn't bother me because I'm not trying to impress others with how they look, but someday I might care.
|(I don't find this particularly attractive, but I'd rather not use someone else's picture.)|