3 packages (8 oz each) neufchatel cheese (1/3 less fat cream cheese)
8 oz fat free cream cheese
1 1/2 cup Splenda
24 oz nonfat cottage cheese
6 eggs
2 tsp vanilla extract
Preheat oven to 400*F.
In a large mixing bowl beat the 4 packages of cream cheese and Splenda until smooth and fluffy. In a blender or food processor combine cottage cheese and eggs and blend until smooth. Add gradually to the cream cheese mixture. Fold in the vanilla extract. Pour into spring form pan or pie pan.
Bake for 10 minutes. Turn the oven down to 200* and bake for an additional 40 minutes. Turn off the oven and allow the cheesecake to stay in the oven until cool.
Makes 16 servings
{ 2 comments… read them below or add one }
this was delicious? Why is it called Breakfast cheesecake, It tasted sinfully delicious. Can I eat this ever;y day on phase1?
I’ve made this for clients who don’t care for eggs. It satisfies the requirement for breakfast, but would also be a good snack or dessert. I increase the splenda to 2 cups and add the zest of one lemon.
By the way, it won’t fit in a pie pan.