Creamy Lemon Lime Cheesecake
|Low fat graham cracker crumbs||1 Cup (16 tbs) (About 8 Crackers)|
|Grated lemon peel||2 Teaspoon|
|1/3-less-fat cream cheese||16 Ounce|
|Fat free cream cheese||8 Ounce|
|Firm silken tofu||24 2⁄3 Ounce (2 Packages, 12.3 Ounces Each)|
|Sugar||3⁄4 Cup (12 tbs)|
|Reduced fat sour cream||1⁄2 Cup (8 tbs)|
|Liquid egg substitute||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Lime juice||1⁄4 Cup (4 tbs)|
|Grated lemon peel||1 Tablespoon|
|Grated lime peel||2 Teaspoon|
To make the crust: Preheat the oven to 325°F.
Lightly coat a 10" springform pan with cooking spray.
In a medium bowl, combine the graham cracker crumbs and lemon peel.
Press the crust evenly into the bottom of the prepared pan.
To make the filling: In a food processor, combine the cream cheeses, tofu, sugar, and sour cream.
Pulse for 1 to 2 minutes, or until smooth.
Add the egg substitute, lemon juice, lime juice, lemon peel, and lime peel.
Pulse until smooth.
Pour the cheese mixture over the crust and smooth the top.
Bake for 55 minutes.
Turn off the oven and leave the cheesecake in the oven for 20 minutes, or until the center seems firm to the touch.
Cool on a rack for 1 hour.