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A cheesecake ecstacy

A cheesecake ecstacy

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      A quick and easy low fat recipe for everyone to enjoy

      Ingredients

      Directions

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      Step 1
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      Preheat the oven to 350 degrees F.

      Step 2
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      Pulse the crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened.

      Step 3
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      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.

      Step 4
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      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.

      Step 5
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      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.

      Step 6
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      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.

      Step 7
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      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.

      Step 8
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      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

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      • Serves 14
      • Easy

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      Ingredients

      Adjust Servings:
      9 Low fat crackers broken in half
      2 tablespoons Unsalted Butter melted
      cooking spray
      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 zest finely grated

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      Butternut Squash Delight
      next
      Virgin Mojito to beat the heat

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