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Lemony Light Cheesecake
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" 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 protein, 20 g
carb, 7 g fat, 68 mg chol, 214 mg sodium.