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50
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 oz.
each) light cream
cheese
1 cup sugar
1 tablespoon all-
purpose flour
4 eggs
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 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 and mix about 30 seconds.
Stop and scrape bowl. Turn to Speed 2 and mix
about 30 seconds longer. Stop and scrape bowl.
Add eggs, lemon juice, and lemon peel. Turn to
STIR Speed 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 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°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.
Lemony Light Cheesecake