Everybody raves about this elaborate, seemingly difficult cheese cake. It’s easy. It’s like pouring a smoothie over store bought cut up cake. This cake tastes like the usual high calorie, high fat and cholesterol laden traditional New York cheesecake – the kind I used to make with heavy cream, full fat cream cheese and five whole eggs. Make it, get compliments and don’t feel guilty. It’s fat free and full of protein! This will be become one of your easy favorites to prepare, especially for Shavuos.


  • ½ loaf commercial fat-free pound cake
  • ¼ cup orange juice or liqueur (sherry, brandy, apricot or Amaretto, etc.)
  • 6 egg whites
  • ¼ cup unbleached all purpose flour
  • 2 lb. fat-free cottage cheese or ricotta
  • 1 tablespoon vanilla
  • 8 oz. fat-free cream cheese
  • ½ teaspoon fresh lemon juice
  • 1¼ cups organic sugar


Slice cake and press into an oil sprayed 9” spring form pan covered with heavy duty aluminum foil on the outside (bottom and sides) because spring form pans may leak.

Sprinkle crust with orange juice or liqueur.

Process the remaining ingredients in a blender or food processor until very smooth.

Gently pour over crust.

Place a bowl of water in the oven (prevents cake from cracking). Do not preheat the oven.

Bake cheesecake at 325 degrees for two hours or until set.

Remove from oven. Cool to room temperature. Refrigerate overnight. Run a knife around the ring of the pan. Release ring and leave bottom of pan in place.