• 521dded827182caac4e53c4fd3151345

Low Fat Cheesecake

If you love cheesecake this is for you. Considering cheese can be awfully fattening this is a perfect substitute.

Prep
Cook
Serves 14people
Ingredients
9
whole low-fat cinnamon graham crackers, broken in half
2
tbs unsalted butter, melted
cooking spray
2
8 -ounce packages neufchatel cream cheese, softened
2
8 -ounce packages fat-free cream cheese, softened
1 1/2
cup sugar
1
cup reduced-fat sour cream
2
large eggs plus 3 egg whites
2
tbs all-purpose flour
1
tsp vanilla extract
1
tsp finely grated lemon zest
assorted toppings
Directions
1.
Preheat the oven to 350 degrees F. Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with cooking spray and press the crumbs onto the bottom. Bake until browned, about 8 minutes. Let cool, about 10 minutes.
2.
Meanwhile, beat both cream cheeses and the sugar with a mixer on medium-high speed until smooth, 5 minutes, then beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, 3 minutes. Pour over the crust.
3.
Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.
4.
Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired.

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