 |
Prep Time: 30 Minutes Cook Time: 720 Minutes |
Ready In: 750 Minutes Servings: 12 |
|
This is a delicious low fat cheese cake. Sometimes the top has a few cracks. The sour cream will help hide this. You can add fresh fruit or fruit pie filling on top which tastes wonderful and hides the cracks as well. Ingredients:
1 cup reduced-fat graham cracker crumbs |
2 tablespoons flour |
1 tablespoon cornstarch |
1/2 cup low-fat vanilla yogurt or 1/2 cup lemon low fat yogurt |
4 (8 ounce) packages fat free cream cheese, softened |
1 cup sugar |
4 eggs |
2 teaspoons lemon juice |
1/2 teaspoon grated lemon, rind of |
1 1/2 teaspoons vanilla extract |
8 ounces low-fat sour cream |
2 tablespoons sugar |
Directions:
1. Spray spring form pan with spray butter or vegetable oil cooking spray.
2. Sprinkle graham cracker crumbs on bottom of spring form pan.
3. Preheat oven to 375 degrees.
4. Using low speed mixer, combine yogurt, flour, and cornstarch.
5. Add cream cheese.
6. When mixed well, increase speed and add sugar, eggs, lemon juice, peel, and vanilla.
7. Beat well.
8. Pour over crumbs in pan.
9. Bake 5 min at 375 for 5 minutes.
10. Reduce heat to 300 degrees and bake 45 minute Turn oven off but leave cake in oven to cool.
11. While cooling, mix sour cream and sugar.
12. After cake has cooled, spread sour cream mixture on top.
13. Return to oven to set sour cream.
14. Refrigerate overnight before serving.
|
|