THE FITNESST

Delicious Nectarine Cheesecake

Ingredients - Crust

6	Graham Cracker Sheets or Graham Cracker Crumbs
2 tbsp.	Pistachios (optional)
1 tbsp.	Canola oil

Ingredients - Filling

2 c.	Pitted Diced Nectarines (approx. 2 nectarines)
1/2 c.	Sugar
1/2 c.	Splenda
1	16 oz. container 2% or 1% cottage cheese
1-1/2 c.	(12 oz.) 1/3 Less Fat Cream Cheese, softened
1/4 c.	Cornstarch
1 c.	Fat-Free Sour Cream
1-1/2 tsp.	Vanilla
2	Large Egg Whites
1	Egg

Ingredients - Sauce
2 c.	Pitted Diced Nectarines (approx. 2 nectarines)
2 tbsp.	Sugar
1 tsp.	Fresh Lemon Juice

Crust:

Crush Graham Crackers (or use crumbs) and combine with crushed nuts.
Combine with oil.
Press crust into bottom pan and upside of pan. 10 inch spring form or rectangle Pyrex.

Filling:

Combine 2 cups diced nectarines and 1 tbsp. sugar in small saucepan. Cover cook on low heat 5 minute, or until sugar dissolves. Cool.
Place cottage cheese in food processor, process until smooth.
Add nectarine mixture, remaining 1/2 cup sugar and 1/2 cup splenda, cream cheese, corn starch, and process until smooth.
Add sour cream, vanilla, egg white, and egg, pulse just until combined.
Pour cheese mixture into prepared pan. Place in shallow water bath (halfway up the sides). If using spring form, cover the bottom of the pan in foil before putting in water bath to seal.
Bake at 325 degrees for 50 minutes or until center barely moves when pan is touched.
Turn off oven and open oven door. Cool cheesecake in oven 1 hour. Remove cheesecake from roasting pan.
Run knife around edges in spring form pan.
Cool completely.
Chill at least 8 hours.

Sauce:

Combine All Ingredients in Blender.
Process until smooth.

Cook’s Note: You will need a 10” spring form pan or a 10” rectangular Pyrex dish plus a larger pan (roasting pan) capable of holding either the spring form pan or the rectangle Pyrex dish for the water bath.

Enjoy!

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