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Low-Fat Lemon Cheesecake |
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Serves: 16 Print this RecipeServing size: 1 slice 1/4 cup graham crackers crumbs 16 ounces fat-free cream cheese 1 cup sugar 1/4 cup egg substitute 1 1/4-2 cups plain yogurt cheese (yogurt drained in cheesecloth until semisolid) 2 teaspoons vanilla extract 1 teaspoon grated lemon peel 1 tablespoon lemon juice Sliced orange, strawberries, and/or kiwis for garnish Method 1. Preheat oven to 350 degrees. Coat a 9-inch springform pan with nonstick cooking spray and sprinkle bottom with graham cracker crumbs. Refrigerate. 2. In a large bowl, beat cream cheese until smooth. Gradually add sugar, beating until smooth. Add remaining ingredients except fruit and beat until smooth. Pour into pan. 3. Bake 50-60 minutes or until edges are set. (To minimize cracking, place a shallow pan half full of hot water on lower oven rack while baking.) 4. Remove from oven and cool on a wire rack. Remove sides of pan and refrigerate 6 hours or overnight. Top with fruit just before serving. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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