Lemon Cheesecake Recipe
Ingredients
| Crust | ||
| Graham cracker crumbs | 1 1/4 Cup (16 tbs) | |
| Pecans | 1/4 Cup (16 tbs), toasted | |
| Sugar | 1/4 Cup (16 tbs) | |
| Butter/Margarine | 3 Tablespoon, melted | |
| Egg white | 1 | |
| Cream cheese package | 2 (Filling and Topping) | |
| Cream cheese | 1 (Filling and Topping) | |
| All purpose flour | 1/4 Cup (16 tbs) (Filling and Topping) | |
| Sugar | 2 Cup (16 tbs) (Filling and Topping) | |
| Lemon juice | 1/2 Cup (16 tbs) (Filling and Topping) | |
| Eggs | 2 (Filling and Topping) | |
| Egg whites | 2 (Filling and Topping) | |
| 2 cups nonfat sour cream | ||
Directions
To make the crust: Preheat the oven to 350°F.
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.
Mix well.
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.
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.
Mix well.
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.
Chef
