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Crust
16 2
1
⁄2-inch square
graham crackers,
broken in half
2 tablespoons sugar
3 tablespoons,
margarine or butter,
melted
Filling
1 cup sugar
Thin yellow peel
from 1 medium
lemon, cut in strips
2 packages (8 oz.
each) cream cheese
1 cup fat-free egg
substitute or 4 eggs
1
⁄4 cup fresh lemon juice
2 tablespoons
all-purpose flour
Position multipurpose blade in work bowl. Add
graham crackers and 2 tablespoons sugar. Process
until fine, about 25 to 35 seconds.
With processor running, add margarine through
feed tube. Process until blended, about 5 to 10
seconds. Press firmly into bottom and
3
⁄4-inch up
sides of 9-inch springform pan. Chill.
Add 1 cup sugar and lemon peel to work bowl.
Process until peel is finely chopped, about 20 to
25 seconds. Add cream cheese. Process until
blended, about 10 to 15 seconds. Add egg
substitute, lemon juice, and flour. Process until
smooth, about 15 to 20 seconds.
Pour into pan. Bake at 350°F for 45 to 55 minutes,
until edges are set and center is soft-set. Cool 1 to
2 hours on rack. Refrigerate at least 4 hours.
Remove pan.
Yield: 10 to 12 servings.
Per serving: About 341 cal, 7 g pro, 34 g car,
20 g fat, 51 mg chol, 294 mg sod.
Cheesecake