Lemon Cheesecake
FROM: Prevention Magazine
Add zing to any meal with this high-calcium dessert
by Anne Egan and Regina Ragone, M.S., R.D.
Makes 12 Servings
1 1/4 cups graham cracker crumbs
1/4 cup pecans, toasted and ground
2 1/4 cups sugar
3 Tbsp butter, melted
3 egg whites, divided
2 eggs
1 pkg (8 oz each) fat-free cream cheese
1 pkg (8 oz) reduced-fat cream cheese
1/4 cup all-purpose flour
1/2 cup lemon juice
2 cups (16 oz) fat-free sour cream
Preheat the oven to 350 degrees F. Coat a 9" spring-form
pan with cooking spray.
In a large bowl, combine the cracker crumbs, pecans, 1/4 cup
of the sugar, and butter. Lightly beat 1 of the egg whites
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
rack.
Meanwhile, place the fat-free cream cheese and reduced-fat
cream cheese in a food processor. Process for 1 minute, or
until smooth. Add the flour and 1½ cups of the remaining
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
the remaining 2 egg whites, one at a time, and process
until just incorporated.
Place the mixture in the prepared crust. Bake for 1 hour.
Remove from the oven; do not turn off the oven.
In a small bowl, combine the sour cream and the remaining
1/2 cup sugar. Spread over the hot cheesecake. Bake for
10 minutes. Place on a rack and let cool to room temperature.
Cover and refrigerate for at least 8 hours.
Per Serving: 358 calories, 12 g protein, 56 g carbohydrates,
10 g fat, 5 g saturated fat, 61 mg cholesterol, 1 g fiber,
448 mg sodium