Low-fat new york-style cheesecake

14 Servings

Ingredients

Quantity Ingredient
WESSON No Stick Cooking Spray
1 cup Graham cracker crumbs, low-fat
2 tablespoons Sugar
3 tablespoons Margarine, melted
½ cup Plain nonfat yogurt
2 tablespoons All-purpose flour
32 ounces Nonfat cream cheese, softened
1 cup Sugar
¾ cup Egg Beaters® 99% egg substitute
1½ teaspoon Grated lemon rind
2 teaspoons Lemon juice
1½ teaspoon Vanilla extract
8 ounces Nonfat sour cream
1 tablespoon Sugar
Lemon rose (optional)
Fresh mint sprigs (optional)

Directions

Coat a 9-inch springform pan with cooking spray. Combine cracker crumbs, 2 tablespoons sugar, and margarine; stir well. Firmly press crumb mixture evenly into bottom of pan. Set aside. Combine yogurt and flour in a large mixing bowl; beat mixture at low speed of an electric mixer until well blended. Add cream cheese; beat at medium speed until smooth. Add 1 cup sugar, egg product, grated lemon rind, lemon juice, and vanilla; beat well.

Spoon over crumb mixture. Bake at 300s 1 hour (center will be soft but will firm when chilled). Turn off over, and partially open oven door; leave cheesecake in oven 30 minutes. Combine sour cream and 1 tablespoon sugar; spread over cheesecake. Let cool in oven an additional 30 minutes with oven door partially opened. Remove from oven, and let cool to room temperature on a wire rack. Cover and chill 8 hours. If desired, garnish with a lemon rose and mint sprigs.

Be sure to try these tips for success: 1. Process cheese mixture just until blended. Processing longer incorporates too much air into the batter.

2. When baking is complete, turn oven off and leave cheesecake in oven for 30 minutes with oven door partially opened. Then add sour cream topping.

3. Carefully run a small paring knife around inside edge of pan once cheesecake is removed from oven. This helps release cheesecake from pan as it cools and shrinks, so there's less cracking on top.

COMPARE NUTRIENTS PER SERVING HEALTHY CHOICES Recipe Regular Recipe Fat (g) 5 38 Sodium (mg) 494 512 Cholesterol (mg) 18 149 Calories 212 525 Cheesecakes are about as close as you can get to the ultimate dessert, and this one is no exception. If you've never made a cheesecake before, you'll be delighted at how simple it is. Best of all-because you need to make the cheesecake ahead of time so that it has time to cool and set-it keeps you from last-minute hassles.

NOTES : Recipe by Patrick McDonnell, Director of Culinary Development and Consumer Centers at ConAgrar, parent company of HEALTHY CHOICE. Made Christmas Eve '96. Excellent results, except I didn't give it time in the refrigerator to set, so it was runny. I garnished it with raspberries and sliced kiwi.

Posted to TNT - Prodigy's Recipe Exchange Newsletter 09 Jan 97 Recipe by: Patrick McDonnell, for Healthy Choice From: "Sharon L. Nardo" <snardo@...> Date: Thu, 09 Jan 1997 23:20:46 -0500

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