Lemony Light Cheesecake
Crust
15
2tbs (25 mL) butter or margarine, melted
Filling
3packages (8 oz [250 g] each) light cream cheese
1cup (250 mL) sugar
1tbs (15 mL) all- purpose flour
4 eggs
1⁄4 cup (50 mL) lemon juice
1tsp (5 mL) grated lemon peel
Spray bottom and sides of 9" (23 cm) springform pan with
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.
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