Cheesecake with A New York City Accent Recipe
Summary
Preparation Time10 MinCooking Time45 Min
Ready In55 MinDifficulty LevelEasy
Health IndexAverageServings4
HealthyLow Fat
Ingredients
| Fat package | 3 , Whipped | |
| Sugar | 3/4 Cup (16 tbs) | |
| Vanilla extract | 1 1/2 Teaspoon | |
| 3/4 cup liquid egg substitute | ||
| Lemon zest | 1/2 Teaspoon, grated | |
| Lemon juice | 1 1/2 Teaspoon | |
| Nonstick butter-flavored cooking spray | ||
| Graham | 1/3 Cup (16 tbs) | |
Directions
1. Preheat oven to 325°. In large mixing bowl, using electric mixer, beat together cream cheese, sugar, and vanilla until well blended. Add egg substitute, lemon zest, and lemon juice. Beat just enough to blend, no more.
2. Coat base and sides of 8-inch springform pan or 9-inch pie plate with cooking spray. Add graham cracker crumbs and shake pan so crumbs cling to bottom and sides. Shake excess crumbs into small bowl. Pour cream cheese mixture into prepared pan. Dust top lightly with some of the remaining crumbs.
3. Bake 45 minutes or until center is almost set. (If done in pie plate, cake will rise and fall, with some cracking around outside edge—this is fine.)Transfer pan or plate to wire rack. Cool. Refrigerate at least 3 hours before serving. Garnish with mixed berries, if desired.
2. Coat base and sides of 8-inch springform pan or 9-inch pie plate with cooking spray. Add graham cracker crumbs and shake pan so crumbs cling to bottom and sides. Shake excess crumbs into small bowl. Pour cream cheese mixture into prepared pan. Dust top lightly with some of the remaining crumbs.
3. Bake 45 minutes or until center is almost set. (If done in pie plate, cake will rise and fall, with some cracking around outside edge—this is fine.)Transfer pan or plate to wire rack. Cool. Refrigerate at least 3 hours before serving. Garnish with mixed berries, if desired.
Chef
