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Ingredientes
- WESSON No Stick Cooking Spray
- 1 c. Graham cracker crumbs, low-fat
- 2 Tbsp. Sugar
- 3 Tbsp. Margarine, melted
- 1/2 c. Plain nonfat yogurt
- 2 Tbsp. All-purpose flour
- 32 ounce Nonfat cream cheese, softened
- 1 c. Sugar
- 3/4 c. Egg Beaters 99% egg substitute
- 1 1/2 tsp Grated lemon rind
- 2 tsp Lemon juice
- 1 1/2 tsp Vanilla extract
- 8 ounce Nonfat lowfat sour cream
- 1 Tbsp. Sugar Lemon rose (optional) Fresh mint sprigs (optional)
Direcciones
- Coat a 9-inch springform pan with cooking spray. Combine cracker crumbs, 2 Tbsp. sugar, and margarine; stir well. Firmly press crumb mix proportionately into bottom of pan. Set aside. Combine yogurt and flour in a large mixing bowl; beat mix at low speed of an electric mixer till well blended. Add in cream cheese; beat at medium speed till smooth. Add in 1 c. sugar, egg product, grated lemon rind, lemon juice, and vanilla; beat well.
- Spoon over crumb mix. Bake at 300s 1 hour (center will be soft but will hard when chilled). Turn off over, and partially open oven door; leave cheesecake in oven 30 min. Combine lowfat sour cream and 1 Tbsp. sugar; spread over cheesecake. Let cold in oven an additional 30 min with oven door partially opened. Remove from oven, and let cold to room temperature on a wire rack. Cover and refrigerate8 hrs. If you like, garnish with a lemon rose and mint sprigs.
- Be sure to try these tips for success: 1. Process cheese mix just till blended. Processing longer incorporates too much air into the batter.
- 2. When baking is complete, turn oven off and leave cheesecake in oven for 30 min with oven door partially opened. Then add in lowfat sour cream topping.
- 3. Carefully run a small paring knife around inside edge of pan once cheesecake is removed from oven. This helps release cheesecake from pan as it cools and shrinks, so there's less cracking on top.
- COMPARE NUTRIENTS PER SERVING HEALTHY CHOICES Recipe Regular Recipe Fat (g)
- Cheesecakes are about as close as you can get to the ultimate dessert, and this one is no exception. If you've never made a cheesecake before, you'll be delighted at how simple it is. Best of all-because you need to make the cheesecake ahead of time so which it has time to cold and set-it keeps you from last-minute hassles.
- NOTES :Consumer Centers at ConAgrar, parent company of HEALTHY CHOICE. Made Christmas Eve '96. Excellent results, except I didn't give it time in the refrigerator to set, so it was runny. I garnished it with raspberries and sliced kiwi.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 12 servings | |
| Calories 502 | |
| Calories from Fat 311 | 62% |
| Total Fat 35.28g | 44% |
| Saturated Fat 17.92g | 72% |
| Trans Fat 0.52g | |
| Cholesterol 94mg | 31% |
| Sodium 453mg | 19% |
| Potassium 238mg | 7% |
| Total Carbs 39.18g | 10% |
| Dietary Fiber 0.7g | 2% |
| Sugars 27.05g | 18% |
| Protein 8.64g | 14% |
