Low-Fat Cheesecake

*I would not consider myself much of a cheesecake person but for this recipe I will make an exception. I especially liked the cinnamon graham crackers. This is one of my mom's favorite recipes because she really likes cheesecake. I made it for her birthday and she was so happy. It's easy to make and will be well worth the time. You can buy all of these ingredients at your local grocery store. I prefer to go to Kroger because I know I can rely on them to have all of my grocery needs. I suggest you make this yummy Low-Fat Cheesecake as soon as you can, you won't regret it!



Total Time: 2 hr 10 min
Prep: 1 hr 0 min
Cook: 1 hr 10 min

Yield: 14 servings

Level: Easy

Ingredients

• 9 whole low-fat cinnamon graham crackers, broken in half
• 2 tablespoons unsalted butter, melted
• Cooking spray
• 2 8-ounce packages Neufchatel cream cheese, softened
• 2 8-ounce packages fat-free cream cheese, softened
• 1 1/2 cups sugar
• 1 cup reduced-fat sour cream
• 2 large eggs plus 3 egg whites
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1 teaspoon finely grated lemon zest
• Assorted toppings

Directions

Preheat the oven to 350 degrees F. Pulse the graham 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 springform 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 both cream cheeses 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 springform. 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 water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired.

Per serving: Calories 229; Fat 11 g (Saturated 7 g); Cholesterol 61 mg; Sodium 319 mg; Carbohydrate 24 g; Fiber 0 g; Protein 11 g