Creamy Lemon Cheesecake Recipe
Ingredients
| Crust | ||
| Graham cracker crumbs | 1 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Oil | 3 Tablespoon | |
| 2 cups low-fat cottage cheese | ||
| Neufchatel cheese | 3 Ounce (Filling) | |
| Egg whites | 2 (Filling) | |
| Sugar | 1/2 Cup (16 tbs) (Filling) | |
| Lemon juice | 3 Tablespoon (Filling) | |
| Lemon peel | 1 Teaspoon, freshly grated (Filling) | |
| Vanilla | 1 Teaspoon (Filling) | |
Directions
Heat oven to 350°F.
For crust: Combine graham cracker crumbs, sugar and Oil in 9-inch pie plate.
Mix well with fork.
Press firmly against bottom and halfway up sides of pie plate.
For filling: Blend cheeses in food processor or blender", until completely smooth.
Add remaining ingredients.
Blend well.
Pour mixture into crust.
Bake at 350°F for 30 minutes.
Turn oven off and allow cheesecake to remain in oven for 5 minutes.
Remove from oven.
Cool to room temperature, then chill.
Cut in wedges.
Garnish with fresh fruit, if desired.
For crust: Combine graham cracker crumbs, sugar and Oil in 9-inch pie plate.
Mix well with fork.
Press firmly against bottom and halfway up sides of pie plate.
For filling: Blend cheeses in food processor or blender", until completely smooth.
Add remaining ingredients.
Blend well.
Pour mixture into crust.
Bake at 350°F for 30 minutes.
Turn oven off and allow cheesecake to remain in oven for 5 minutes.
Remove from oven.
Cool to room temperature, then chill.
Cut in wedges.
Garnish with fresh fruit, if desired.
Chef
