Citrus Cheesecake
- Number of Servings: 1
Ingredients
Basic Ingredients1 cup graham cracker crumbs 2 tablespoons brown sugar 2 tablespoons butter or margarine, melted Filling Ingredients1/3 cup wheat flour 1 teaspoon vanilla extract 2 8 oz. packages nonfat cream cheese 2 eggs 1/2 cup 1% milk 1/3 cup nonfat sour cream 1 tablespoon fresh lemon juice 1 tablespoon fresh lime juice 1 tablespoon fresh orange juice 1 teaspoon lemon peel, grated 1 teaspoon lime peel, grated 1 teaspoon orange peel, grated 3 egg whites 1/4 cup sugar
- nonfat cooking spray
- 1/2 cup sugar
1. Preheat oven to 300º F.
2. Prepare the crust: Coat a 9-inch springform pan with cooking spray. In a medium bowl, mix crumbs, brown sugar and butter then firmly press mixture into bottom and 2 inches up the sides of the pan.
3. Prepare the filling: In a large sized mixing bowl, combine sugar and flour then add vanilla, cream cheese, and eggs. Beat until smooth. Add milk, sour cream, citrus juices and peels and beat until smooth.
4. In a separate mixing bowl, using clean and dry beaters, beat egg whites at room temperature at high speed until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time and beat until stiff peaks form. Gently fold egg white mixture with cream cheese mixture.
5. Pour into prepared crust and bake at 300º F for 1 hour or until set. Remove from oven and let completely cool on a wire rack. Cover and chill for 4 hours or overnight.
6. Sprinkle with grated lemon, lime and orange zest before serving (optional.)
Serves 12.
Reprinted with permission by Public Health – Seattle & King County
2. Prepare the crust: Coat a 9-inch springform pan with cooking spray. In a medium bowl, mix crumbs, brown sugar and butter then firmly press mixture into bottom and 2 inches up the sides of the pan.
3. Prepare the filling: In a large sized mixing bowl, combine sugar and flour then add vanilla, cream cheese, and eggs. Beat until smooth. Add milk, sour cream, citrus juices and peels and beat until smooth.
4. In a separate mixing bowl, using clean and dry beaters, beat egg whites at room temperature at high speed until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time and beat until stiff peaks form. Gently fold egg white mixture with cream cheese mixture.
5. Pour into prepared crust and bake at 300º F for 1 hour or until set. Remove from oven and let completely cool on a wire rack. Cover and chill for 4 hours or overnight.
6. Sprinkle with grated lemon, lime and orange zest before serving (optional.)
Serves 12.
Reprinted with permission by Public Health – Seattle & King County
Nutritional Info Amount Per Serving
- Calories: 177.0
- Total Fat: 4.2 g
- Cholesterol: 42.0 mg
- Sodium: 286.4 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 0.7 g
- Protein: 8.6 g
Member Reviews
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PATTYOMALLEY
I don't like using splenda in any recipes- I believe that using organic sugar is a healthier option. You can cut those calories by reducing the amount of sugar in the recipe and not sacrifice any of the taste. This is a tasty recipe, thanks for sharing- the citrus lends a lovely quality to it - 9/2/10