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Lemony Light Cheesecake

Source of Recipe

Sarah


List of Ingredients

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 0z. each) light cream chese
1 cup sugar
1 tablespoon all-purpose flour
4 eggs
1/4 cup lemon juice
1 teaspoon grated lemon peel




Recipe

Spray bottom and sides of 9-inch springform pan with no-stick cooking spray.

To make CRUST, combine cookie crumbs and butter 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 (slow mixing) and mix about 30 seconds. Stop and scrape bowl. Turn to Speed 2 (slow mixing) and mix about 30 seconds longer. Stop and scrape bowl.

Add eggs, lemon juice, and lemon peel. Turn to Stir Speed (stir) and mix about 30 seconds. Stop and scrape bowl. Turn to Speed 2 (slow mixing) and mix 15 to 30 seconds longer, just until blended. Do not overbeat. 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 F for 50 to 60 minutes, or until cheesecake is set when pan is jiggled slightly. Do not overbake.

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 6 to 8 hours before serving.

Yield: 16 servings.

Per serving: About 169 cal, 6 g pro, 20 g carb, 7 g fat, 68 mg chol, 214 mg sod.