Cheesecake Recipes: Lemony Light Cheesecake

Lemony Light Cheesecake

Crust:

15 reduced-fat creme-filled chocolate

sandwich cookies, finely crushed (about 1 1/2 cups crumbs)

2 Tablespoons butter or margarine melted


Filling:

3 packages (8 oz. each) light cream cheese

1 cup sugar

1 Tablespoon all-purpose flour

4 eggs

1/4 cup lemon juice

1 teaspoon grated lemon peel




Grease bottom and sides of 9 inch springform pan with shortening.

To make Crust, combine cookie crumbs and butter in medium bowl; mix well.

Press mixture firmly into bottom of springform pan. Chill while making Filling.

To make Filling, place cream cheese, sugar, and flour in mixer bowl. Attach

bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds.

Stop and scrape bowl. Turn to Speed 2 and mix about 30 seconds longer. Stop

and scrape bowl.

Add eggs, lemon juice, and lemon peel.

Turn to Stir Speed and mix about 30 seconds. Stop and scrape bowl.

Turn to Speed 2 and mix 15 to 30 seconds longer, just until blended.

Do not over beat.

Pour Filling into Crust.

Place top oven rack in center of oven. Place pan of hot water on bottom rack

of oven. Place cheesecake on rack in center of oven. Bake at 325ºF for 50 to

60 minutes, or until cheesecake is set when pan is jiggled slightly. Do not

over bake.

Turn off oven; open oven door. Let cheesecake stand in oven 30 minutes.

Remove from oven. Cool completely on wire rack away from drafts. Cover and refrigerate 6 to 8 hours before serving.

Yield: 16 servings.