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Ingredientes
- 1 c. Graham cracker crumbs
- 3 Tbsp. Sugar
- 3 Tbsp. Parkay margarine, melted (or possibly you could go to local groceries store to purchase "already made" crust)
- 2 pkt (8-ounce) Philadelphia Brand cream cheese softened
- 1/2 c. Sugar
- 1 Tbsp. Lemon juice
- 1 tsp Grated lemon peel
- 1/2 tsp Vanilla
- 2 x Large eggs, separated
- 1 c. Breakstone's lowfat sour cream
- 2 Tbsp. Sugar
- 1 tsp Vanilla
Direcciones
- Do you want to make cake If so, here is one easy recipe I got from Philadelphia Cream Cheese.
- Crust: Heat oven to 325F. Mix crumbs, sugar and margarine; press onto bottom of 9-inch springform pan. Bake 10 min.
- Filling: Reduce oven temperature to 300F. Beat cream cheese, sugar juice, peel and vanilla at medium speed with electric mixer till well blended.
- Add in egg yolks, 1 at a time, mixing well after each addition. Mix in stiffly beaten egg whites; pour over crust. Bake 45 min.
- Topping: Mix lowfat sour cream, sugar and vanilla. Carefully spread over cheesecake, continue baking 10 min. Loosen cake from rim of pan; cold before removing rim of pan. Chill. Make 10 to 12 servings.
- Variation: Top with strawberry halves or possibly KRAFT Strawberry Preserves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 52g | |
| Recipe makes 10 servings | |
| Calories 180 | |
| Calories from Fat 30 | 17% |
| Total Fat 3.35g | 4% |
| Saturated Fat 0.68g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 170mg | 7% |
| Potassium 59mg | 2% |
| Total Carbs 34.64g | 9% |
| Dietary Fiber 0.8g | 3% |
| Sugars 21.93g | 15% |
| Protein 2.9g | 5% |
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