Cheesecake with a New York City Accent

Title:
Cheesecake with a New York City Accent

Yield:
1 Servings

Categories:
Cheesecakes,
Desserts,
Family
favo




Ingredients:





     3 pk (8 ounces each) fat-free


          -cream cheese; (not whipped)


   1/4 c  Sugar


 1 1/2 ts Vanilla extract


   1/4 c  Liquid egg substitute


   1/2 ts Grated lemon zest


 1 1/2 ts Fresh lemon juice


          Nonstick butter-flavored


          -cooking spray


   1/3 c  Low-fat graham-cracker


          -crumbs; (about 4 whole


          -creackers)


          Mixed fresh berries; for


          -garnish (optional






 1. Preheat oven to 325 F. In large mixing bowl, using electric mixer, beat


 together cream cheese, sugar, and vanilla until well blended. Add egg


 substitute, lemon zest, and lemon juice. Beat just enough to blend, no


 more.


 


 2. Coat base and sides or 8-inch springform pan or 9-inch pie plate with


 cooking spray. Add graham cracker crumbs and shake pan so crumbs cling to


 bottom and sides. Shake excess crumbs into small bowl. Pour cream cheese


 mixture into prepared pan. Dust top lightly with some of the remaining


 crumbs.


 


 3. Bake 45 minutes or until center is almost set. (If done in pie plate,


 cake will rise and fall, with some cracking around outside edge--this is


 fine.) Transfer pan or plate to wire rack. Cool. Refrigerate at least 3


 hours before serving. Garnish with mixed berries, of desired.


 


 Recipe by: Richard Simmons Farewell to Fat Cookbook


 


 Posted to TNT Recipes Digest by Cody Jones 
on Mar 25, 1998