Zutaten für Lemony Light Cheesecake
- Reduced Fat Creme Filled Chocolate Sandwich Cookies
- Margarine
- Light Cream Cheese
- ¾ cup (150g) granulated sugar
- ¼ cup (30g) all-purpose flour
- Fat Free Egg Substitute
- 2 tablespoons lemon juice
- Lemon, Rind Of
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Zubereitung von Lemony Light Cheesecake
- Preheat oven to 325°F (160°C).
- Spray a 9-inch springform pan with non-stick cooking spray.
- **Crust:** In a medium bowl, combine 1 ½ cups (150g) finely crushed graham crackers and ¼ cup (50g) melted unsalted butter. Mix until evenly moistened.
- Press the mixture firmly into the bottom of the prepared springform pan.
- Refrigerate while you prepare the filling.
- **Filling:** In a large bowl, beat 2 (8 ounce) packages of cream cheese until smooth.
- Gradually add ¾ cup (150g) granulated sugar, beating until combined.
- Add ¼ cup (30g) all-purpose flour and mix until just incorporated.
- Add 4 large eggs, 2 tablespoons lemon juice, and 1 tablespoon lemon zest.
- Beat on low speed for 30 seconds, scraping down the sides of the bowl.
- Beat on medium speed for 15-30 seconds, or until just combined. Do not overmix.
- Pour the filling over the prepared crust.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (water bath).
- Bake for 50-60 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly. Do not overbake!
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 30 minutes.
- Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature.
- Cover and refrigerate for at least 6-8 hours, or preferably overnight, before serving. Can also be frozen for later use.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
50g
Fat
33g
Carbs
4g
