Lemony Light Cheesecake
CrustSpray bottom and sides of 9-inch (23-cm)
15 reduced-fat creme-springform pan with no-stick cooking spray.
filled chocolate
sandwich cookies,To make Crust, combine cookie crumbs and butter
finely crushed (aboutin medium bowl; mix well. Press mixture firmly into
1
1�2 cups [355 ml]bottom of springform pan. Chill while making Filling.
crumbs)
To make Filling, place cream cheese, sugar, and
2 tablespoons (30 ml)
flour in mixer bowl. Attach bowl and flat beater to
butter or margarine,
meltedmixer. 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.
Filling
Add eggs, lemon juice, and lemon peel. Turn to
3 packages (8 oz. [225
STIR Speed and mix about 30 seconds. Stop and
g] each) light cream
scrape bowl. Turn to Speed 2 and mix 15 to 30
cheese
seconds longer, just until blended. Do not overbeat.
1 cup (235 ml) sugar
Pour Filling into Crust.
1tablespoon (15 ml)
all-purpose flourPlace top oven rack in centre of oven. Place pan of
4 eggshot water on bottom rack of oven. Place cheesecake
1
�4 cup (60 ml) lemonon rack in centre of oven. Bake at 325!F (163!C) for
juice50 to 60 minutes, or until cheesecake is set when
1 teaspoon (5 ml)pan is jiggled slightly. Do not overbake.
grated lemon peel
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 pro, 20 g carb,
7 g fat, 68 mg chol, 214 mg sod.
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ACEC
