Low Fat Cheesecake
Cooking Light 2001

Ingredients

• 9 whole low fat cinnamon graham crackers, broken in half
• 2 tbsp unsalted butter, melted
• Cooking spray
• 2 8oz packages Neufchatel cheese softened
• 2 8oz packages fat free cream cheese softened
• 1 1/2 cups sugar
• 1 cup reduced fat sour cream
• 2 large eggs plus 3 egg whites
• 2 tbsp all purpose flour
• 1 tsp vanilla extract
• 1 tsp finely grated lemon zest
• Assorted toppings

Directions

Preheat the oven to 350° F. Pulse the graham crackers in a food processor until crumbled. add 1-2 tbsp water and the butter; pulse until moistened. Wrap the outside of a 9 inch springform pan with foil to prevent leaks. Coat the inside if the pan with cooking spray and press the crumbs onto the bottom. Bake until browned, about 8 minutes. Let cool about 10 minutes.

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 crust.

Place the cheesecake in a roasting pan and add enough warm water to come 1/4 of the way up the side of the pan. Bake until the cake is set but the center still jiggles. About 1 hour 10 minutes. Turn oven off; keep the cheesecake inside with the door closed for 20 minutes.

Remove cake from 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.