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Lemon Cheesecake Recipe
|Graham cracker crumbs||1 1⁄4 Cup (20 tbs)|
|Pecans||1⁄4 Cup (4 tbs), toasted and ground|
|Sugar||1⁄4 Cup (4 tbs)|
|Butter/Margarine||3 Tablespoon, melted|
|Nonfat cream cheese||16 Ounce (Two 8 Ounce Packages)|
|Reduced fat cream cheese||8 Ounce (1 Package)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Sugar||2 Cup (32 tbs)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Non-fat sour cream||2 Cup (32 tbs)|
Calories 990 Calories from Fat 341
% Daily Value*
Total Fat 38 g59.2%
Saturated Fat 17.4 g87.2%
Trans Fat 0 g
Cholesterol 177 mg
Sodium 588.9 mg24.5%
Total Carbohydrates 140 g46.7%
Dietary Fiber 1.1 g4.5%
Sugars 118.9 g
Protein 25 g49.2%
Vitamin A 18.9% Vitamin C 25.3%
Calcium 38.9% Iron 6.9%
*Based on a 2000 Calorie diet
Coat a 9" springform pan with no-stick spray.
In a large bowl, combine the cracker crumbs, pecans, sugar, and butter or margarine.
Lightly beat the egg white in a cup.
Add half of the egg white to the bowl; reserve the remainder for another use or discard.
Press the mixture into the bottom and 1" up the sides of the prepared pan.
Bake for 10 minutes, or until lightly browned.
Cool on a wire rack.
To make the filling and topping: Place the nonfat cream cheese and reduced-fat cream cheese in a food processor.
Process for 1 to 2 minutes, or until smooth.
Add the flour and 1 1/2 cups of the sugar.
Process for 3 minutes, or until light and fluffy; stop and scrape the sides of the bowl as necessary.
Add the lemon juice and process briefly.
Add the eggs and egg whites, one at a time, and process until just incorporated.
Pour the mixture into the prepared pan.
Bake for 1 hour.
Remove from the oven.
In a small bowl, mix the sour cream and the remaining 1/2 cup sugar.
Spread over the hot cheesecake.
Bake for 10 minutes.
Place on a wire rack and let cool to room temperature.
Cover and refrigerate for at least 8 hours.