Cheesecake

Crust

16212-inch square graham crackers, broken in half

2tablespoons sugar

3tablespoons, margarine or butter, melted

Filling

1cup sugar

Thin yellow peel from 1 medium lemon, cut in strips

2packages (8 oz. each) cream cheese

1cup fat-free egg substitute or 4 eggs

14 cup fresh lemon juice

2tablespoons 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 34-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.

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KitchenAid 690 Cheesecake, Tablespoons sugar Tablespoons, margarine or butter, melted, Cup sugar, ⁄4 cup fresh lemon juice

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