A cheesecake ecstacy
A quick and easy low fat recipe for everyone to enjoy
9 Low fat crackersbroken in half
2 tablespoons Unsalted Buttermelted
2 8 ounce packets fat free cream cheese
1 1/2 cups Sugar
2 Large eggs
3 Egg white
2 tablespoons All Purpose Flour
1 teaspoon vanilla extract
1 teaspoon Lemon zestfinely grated
Preheat the oven to 350 degrees F.
Pulse the crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened.
Wrap the outside of a 9-inch pan with foil to prevent leaks. Coat the inside of the pan with cooking spray and press the crumbs onto the bottom. Bake until browned, about 8 minutes. Let cool, about 10 minutes.
Meanwhile, beat the cream cheese and the sugar with a mixer on medium-high speed until smooth, 5 minutes, then beat in the sour cream on low.
Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, 3 minutes. Pour over the crust.
Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the pan.
Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.
Remove the cake from the pan and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Then add desired toppings