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Lemony Light Cheesecake
Crust
15 reduced-fat creme-
filled chocolate
sandwich cookies,
finely crushed
(about 1
1
⁄2 cups
[375 mL] crumbs)
2 tbs (25 mL) butter
or margarine,
melted
Filling
3 packages (8 oz
[250 g] each) light
cream cheese
1 cup (250 mL) sugar
1 tbs (15 mL) all-
purpose flour
4 eggs
1
⁄4 cup (50 mL) lemon
juice
1 tsp (5 mL) grated
lemon peel
Spray bottom and sides of 9" (23 cm) 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 (160°C) 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.