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Cheesecake With A New York City Accent

chef.expert's picture
Ingredients
  Fat free cream cheese 24 Ounce, not whipped (3 Packages, 8 Ounces Each)
  Sugar 3⁄4 Cup (12 tbs)
  Vanilla extract 1 1⁄2 Teaspoon
  Liquid egg substitute 3⁄4 Cup (12 tbs)
  Grated lemon zest 1⁄2 Teaspoon
  Fresh lemon juice 1 1⁄2 Teaspoon
  Nonstick cooking spray 1 (Butter Flavored)
  Low fat graham cracker crumbs 1⁄3 Cup (5.33 tbs) (4 Whole Crackers)
Directions

1. Preheat oven to 325°. 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 of 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, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Interest: 
Holiday, Party
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Milk Product
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes
Servings: 
4

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