Lemon Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 cups graham cracker crumbs1 1/4 cups splenda, divided6 Tbsp butter, melted4 pkg. (8 oz each) Low fat Cream Cheese, softened1 cup Low fat Sour CreamGrated peel and juice from 1 lemon4 eggs
Preheat oven to 325 deg. Mix graham cumbs, 1/4 cup of splenda and the butter. Reserve 1/4 cup of the crumb mixture; press remaining crumb mixture firmly onto the bottom of 13x9 backing pan. Set aside.
Beat cream cheese and remaining 1 cup of splenda in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Stir in lemon peel and juice. Add egg whites, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust; sprinkle with reserved 1/4 cu crumb mixture.
Bake 40 min. or until center is almost set. Refrigerate at least 4 hours or overnight. Store in refridgerator.
Makes 16 servings, 1 piece each
Number of Servings: 16
Recipe submitted by SparkPeople user ELLISMAMA.
Beat cream cheese and remaining 1 cup of splenda in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Stir in lemon peel and juice. Add egg whites, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust; sprinkle with reserved 1/4 cu crumb mixture.
Bake 40 min. or until center is almost set. Refrigerate at least 4 hours or overnight. Store in refridgerator.
Makes 16 servings, 1 piece each
Number of Servings: 16
Recipe submitted by SparkPeople user ELLISMAMA.
Nutritional Info Amount Per Serving
- Calories: 237.4
- Total Fat: 7.9 g
- Cholesterol: 22.1 mg
- Sodium: 408.1 mg
- Total Carbs: 27.9 g
- Dietary Fiber: 0.7 g
- Protein: 9.7 g
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