This recipe is featured on RecipeNewZ
Taste 5 out of 5
Difficulty 2 out of 5
For the base
• 130 g animal crackers (520 cal)
• 70 g melted butter (500 cal)
For the cheese layer
• 400 g farmers cheese (310 cal)
• 100 g buttermilk or yogurt (65 cal)
• 1 tsp vanilla extract (10 cal)
• 2 eggs (140 cal)
• 2/3 cup sugar (510 cal)
For the top layer
• 300 g sour cream (640 cal)
• 1/3 cup sugar (255 cal)
Total 2950 cal, 12 servings, 245 cal/serving
1. Crush the animal cracker in a food processor to a powder consistency. Transfer the cracker powder into a clean bowl and mix with the melted butter. Press the resulting mixture into a greased 9 inch cake pan – you don’t need to coat the sides of the pan, only the bottom. You can also use a 5”x7” square Pyrex pan, if you want to make cheese cake squares.
2. In a food processor, mix together all the ingredients for the cheese layer to uniform consistency and pour onto the cracker layer.
3. Bake for 5 minutes in an over preheated to 400F/200C and then for another 15 minutes at 350F/180C.
4. In the meantime mix the sour cream with the sugar. After the cake has been baking for 20 minutes, take it out of the oven; pour the sour cream on top of the cake and bake for another 5 minutes.
5. Let the cake cool at room temperature and then chill in the fridge for another 2 hours before serving.
• This is a really delicious light cheese cake. Using quark or farmer’s cheese is a great alternative to cream cheese; it has almost 5 times less calories and is not as heavy and greasy. It also has this nice tanginess to it. If you don’t have quark or farmer’s cheese, no worries, you can use 500 g of Greek yogurt instead of farmer’s cheese and buttermilk.
• The only mistake I’ve made with this cake was the bottom layer, next time I will use cracker crumbs, not powder, and will add less butter. In my case the base was too soggy.