Light Luscious Peach Cheesecake

the crust
175 mL Western Family ¾ cup
all purpose flour
60 mL Western Family butter, softened ¼ cup
30 mL granulated sugar 2 tbsp

the filling
2 398 mL/14 oz cans Western Family peach halves in juice
500 mL fat-free cottage cheese 2 cups
1 250 g pkg. Western Family light cream cheese, cubed at room temperature
2 Western Family eggs 2
175 mL granulated sugar ¾ cup
30 mL Western Family cornstarch 2 tbsp
23 mL freshly squeezed 1½ tbsp lemon juice
5 mL Western Family vanilla 1 tsp
3 mL cinnamon ½ tsp
2 egg whites

1.Preheat oven to 350°F (180°C). Spray an 8" (20 cm) springform pan with cooking spray.

2. Combine crust ingredients in a bowl. Press mixture into the bottom and halfway up sides of the prepared pan. Bake about 15 minutes or until golden brown. Remove to a rack to cool.

3. To make filling, drain peach halves. Purée peaches in blender until smooth. Remove to bowl and set aside. Place cottage cheese in a strainer and using a wooden spoon, stir to remove as much liquid as you can. Add cheese to blender and process until smooth. Add cream cheese cubes to blender with the cottage cheese. Process until smooth. Add remaining filling ingredients except for the 2 egg whites and process until well blended. Add the peach puree and pulse to blend.

4. In a large mixing bowl, beat egg whites until stiff peaks form. Pour cheesecake mixture into egg whites and gently fold until lightly blended with no streaks of white showing. Pour overtop of prepared crust. Place on a baking sheet and bake in centre of preheated oven for 1¼ hours or until centre is just set. Loosely lay a tent of foil over top near end of baking if top becomes too brown. Remove to a rack to cool. Chill at least 2 hours before serving.

Makes 12 servings.

Nutritional analysis per serving
Calories 229 Protein 9.6 g Fat 9.2 g Carbohydrate 27.4 g Fibre 0.6 g