Creamy Lemon-lime Cheesecake |
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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 16 |
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The secret in this recipe is thats its low cal and its still delicious.... Ingredients:
crust |
1 cup low fat graham crackers crumbs |
2 teaspoons lemon zest |
filling |
16 ounces 1/3 less fat cream cheese |
8 ounces fat free cream cheese |
2 packages firm silken tofo (12.3 oz) |
3/4 cup sugar |
1/2 cup reduced fat sour cream |
1/2 cup liquid egg substitute |
1/4 cup lemon juice |
1/4 cup lime juice |
1 tablespoon grated lemon zest |
2 teaspoons grated lime zest |
Directions:
1. Crust:
2. Preheat oven to 325 degrees; lightly coat a 10 inch springform paqn with cooking spray.
3. In a medium bowl, combine graham cracker crumbs and lemon zest.
4. Press the crust evenly into the bottom of the prepared pan.
5. Filling:
6. In a food processor, combine the cream cheeses, tofu, sugar and sour cream; pulse for 1 to 2 minutes or until smooth.
7. Add egg substitute, lemon juice, lime juice and zests; pulse until smooth.
8. Pour the cheese mixture over the crust and smooth the top.
9. Bake for 55 minutes.
10. Turn off oven and leave cheesecake in the oven for 20 minutes or until the center seems firm to touch.
11. Cool on rack for 1 hour.
12. Remove the sides of the pan, cover the cheesecake, and refrigerate for at least 3 hours before serving.
13. 225 calories per serving.... 9 g fat
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