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Lightened Lemon Cheesecake

Author/Submitted by: Weight Watchers Magazine, August 1996
Servings: 12
Categories: Cheesecakes / Desserts / Low-Fat/Low-Cal

Ingredients:
    --Crust--
1  cup  graham cracker crumbs (20)
2  tablespoons  margarine
    --Cake--
2  cups  nonfat cottage cheese
8  ounces  nonfat cream cheese
1/4  cup  flour
4    egg whites
1  cup  sugar
1  tablespoon  lemon juice
1  tablespoon  grated lemon rind
    --Topping--
3/4  cup  all-purpose flour
1/4  cup  sugar
1  teaspoon  grated lemon zest
1  tablespoon  oil
1  tablespoon  butter
1  tablespoon  fresh lemon juice

Directions:
Preheat oven to 325 oF. To prepare crust: Spray an 8" springform pan with vegetable oil cooking spray. In food processor, combine crumbs and margarine. Remove crumb mixture and place in pan, pressing firmly into bottom and up sides of pan halfway. Chill 15 minutes. In food processor, puree cottage cheese and cream cheese until smooth. Add flour, egg whites, sugar, lemon juice and rind. Pour into crust and place on baking sheet. Bake for 45 minutes. Meanwhile, to make crumb topping: Combine flour, sugar, lemon zest, oil, butter and lemon juice. Carefully sprinkle topping on cheesecake and bake for an additional 15 minutes. Let cheesecake stand 1 hour in oven with door slightly open. Remove pan to rack to cool completely. Gently loosen sides of cake and remove sides of pan. Serving provides: 3/4 fat, 1/4 pro, 1 bread, 115 cal.


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