Low Calorie Cheesecake:

There are about 1,900 calories in this whole cheesecake, so if you cut it in ten pieces, it's only 190 calories per delectable slice. More corners could be cut like no cream cheese but at a sacrifice of satisfaction. If you dust the pan with crumbs after greasing with margarine you can avoid the better part of 600 calories in the crust. Consider the following possibilities of crust to use: digestive biscuits, vanilla wafers, ginger snaps, zweiback, matzo, pumpernickle bread, melba toast, stale angel food cake, or leftover spice cake.

Crust:

3 tablespons diet margarine, softened
3/4 cup graham cracker crumbs

In general, use as little margarine as you can and still be able to get the crumbs to press together easily.

2 cups (1 pound) low fat cottage cheese
1/2 pound low fat cream cheese
3 tablespoons skim milk
2 teaspoons vanilla extract
1 large egg yolk lightly beaten
3 large egg whites
1/4 cup granulated sugar

Preheat oven to 275 degrees F.

Press the cottage cheese through a sieve and drain.

In a large mixing bowl, beat together the cottage cheese, cream cheese, milk, vanilla, and egg yolk until smooth and light.

Beat the egg whites slowly, adding the sugar gradually until the whites form stiff peaks. Fold the whites into the cheese mixture.

Pour the mixtue into the prepared crust and bake for 1 hour. Turn off the heat and leave the cake in the oven for another hour. Chill.

If you like, get a can of calorie reduced cherry pie filling and after the cake has chilled spread this on top of the cheesecake.