Login to Save Like

Ingredients

• Crust:
• Cooking spray
• 6 graham cracker sheets
• 2 tablespoons shelled dry-roasted unsalted pistachios
• 1 tablespoon canola oil
• Filling:
• 2 cups pitted, peeled, diced nectarine (about 2 nectarines)
• 1 cup plus 1 tablespoon sugar, divided
• 1 (16-ounce) container 2% low-fat cottage cheese
• 1 1/2 cups (12 ounces) 1/3-less-fat cream cheese, softened
• 1/4 cup cornstarch
• 1 cup reduced-fat sour cream
• 1 1/2 teaspoons vanilla extract
• 2 large egg whites
• 1 large egg
• Brittle:
• 1/2 cup sugar
• 1/3 cup water
• 1/4 cup coarsely chopped shelled dry-roasted unsalted pistachios
• Sauce:
• 2 cups pitted, peeled chopped nectarine (about 2 nectarines)
• 2 tablespoons sugar
• 1 teaspoon fresh lemon juice

Description

Once You Add The Eggs To The Cheesecake Batter, Pulse Just Until Combined. Incorporating Too Much Air At That Stage Can Cause The Cheesecake To Puff Up As It Bakes And Sink As It Cools, Leaving A Cracked Or Sunken Appearance.

MyRecipes