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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