Light Lemon Cheesecake
Source of Recipe
Women Today
List of Ingredients
CRUST
Hard margarine (or butter) 3 tbsp. 50 mL
Vanilla wafer crumbs 1 1/2 cup 375 mL
Lemon juice 1 tbsp. 15 mL
Lemon zest 1 tsp. 5 mL
FILLING
Boiling water 2 cups 500 mL
Packages of lemon-flavored gelatin (jelly powder), 3 oz. (85 g) each 2 2
Cold water 1 cup 250 mL
Block of non-fat cream cheese 8 ounce 250 gr.
Light sour cream 1 cup 250 mL
Granulated sugar 1/3 cup 75 mL
Lemon zest 2 tsp. 10 mL
Lemon juice 1 tbsp. 15 mL
Vanilla 1 tsp.
Recipe
Crust: Melt margarine in medium saucepan. Stir in wafer crumbs, lemon juice and lemon zest until well mixed. Reserve 2 tbsp. (30 mL) crumbs. Press remaining crumbs into ungreased 9 inch (22 cm) springform pan. Filling: Stir boiling water and gelatin in medium bowl until dissolved. Add cold water. Chill, stirring and scraping down sides often, until thick and syrupy. Beat remaining 6 ingredients together in separate medium bowl until smooth. Stir into gelatin mixture. Pour over crust. Sprinkle with reserved crumbs. Chill. Cuts into 12 wedges.
1 wedge: 188 Calories; 6 g Total Fat
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