Lemony Light Cheesecake
This turned out sooo good - and I forgot to get a picture! It truly is lighter and fluffier than the average cheesecake. I topped mine with chopped strawberries and fat free Cool Whip - delicious!
Crust:
15 reduced-fat creme-filled chocolate sandwich cookies, finely crushed (about 1-1/2 cups crumbs)
2 tablespoons butter or margarine, melted
Filling:
3 packages (8 ounces each) light cream cheese
1 cup sugar
1 tablespoon all purpose flour
1 cup fat free egg substitute
1/4 cup lemon juice
1 teaspoon grated lemon peel
Spray bottom and sides of 9-inch springform pan with no-stick cooking spray.
To make crust: Combine cookie crumbs and margarine in medium bowl; mix well. Press mixture firmly into bottom of springform pan. Chill while making filling.
To make filling: Place cream cheese, sugar and flour in mixer bowl. Attach bowl and flat beater to mixer. Turn to speed 2 and mix about 30 seconds. Stop and scrape bowl. Turn to speed 2 and mix about 30 seconds longer. Stop and scrape bowl. Stop and scrape bowl.
Add egg substitute, lemon juice, and lemon peel. Turn to speed 2 and mix about 30 seconds. Stop and scrape bowl. Turn to speed 2 and mix 15 to 30 seconds longer, just until blended. Do not over beat. Pour filling into crust.
Place top oven rack in center of oven. Place pan of hot water on bottom rack of oven. Place cheesecake on rack in center of oven. Bake at 325 degrees for 50 to 60 minutes, or until cheesecake is set when pan is jiggled slightly. Do not over bake.
Turn off oven; open oven door. Let cheesecake stand in oven 30 minutes. Remove from oven. Cool completely on wire rack away from drafts. Cover and refrigerate six to eight hours before serving.
Yield: 16 servings
Per serving: About 205 calories, 6g protein, 26g carbohydrates, 10g fat, 15mg cholesterol, 356mg sodium
