Lemony Light Cheesecake

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 16
• 15 reduced-fat creme-filled chocolate sandwich cookies (finely crushed)
• 2 tablespoons margarine or 2 tablespoons butter, melted
• 3 (8 ounce) packages light cream cheese
• 1 cup sugar
• 1 tablespoon flour
• 1 cup fat free egg substitute
• 1/4 cup lemon juice
• 1 teaspoon grated lemon, rind of

Recipe

• 1 spray bottom and sides of 9 inch springform pan with non-stick cooking spray.
• 2 crust: combine cookies and butter.
• 3 press mixture firmly in pan.
• 4 chill while making filling.
• 5 filling: put cream cheese, sugar, and flour in a mixing bowl.
• 6 use beater on speed 2 for 30 seconds.
• 7 stop and scrape bowl.
• 8 add egg substitute, lemon juice and lemon peel.
• 9 stir on low speed for 30 seconds.
• 10 stop and scrape bowl.
• 11 turn to speed 2 and mix 15-30 seconds-- just until well blended.
• 12 do not overbeat.
• 13 pour filling in crust.
• 14 place top oven rack in center of oven.
• 15 place pan of hot water on bottom rack.
• 16 place cheesecake on center rack.
• 17 bake a 325 degrees f for 50-60 minutes or until its set when pan is jiggled.
• 18 do not overbake.
• 19 turn off oven; open door.
• 20 let cheesecake stand in oven 30 minutes.
• 21 remove from oven.
• 22 cool completely on a wire rack away from drafts.
• 23 cover and refrigerate for 6-8 hours before serving.
• 24 it can also be frozen for later use.