Lightened Lemon Cheesecake
- Number of Servings: 16
Ingredients
2 c graham cracker crumbs1 1/4 c splenda, divided6 Tbsp butter, melted4 pkg (8 oz each) light cream cheese1 c fat free sour cream3/4c egg whites
PREHEAT oven to 325°F. Mix crumbs, 1/4 cup of the splenda and the butter. Reserve 1/4 cup of the crumb mixture; press remaining crumb mixture firmly onto bottom of 13x9-inch baking pan. Set aside.
BEAT cream cheese and remaining 1 cup 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 eggs whites, 1/4 c at a time, mixing on low speed after each addition just until blended. Pour over crust; sprinkle with reserved 1/4 cup crumb mixture.
BAKE 40 min. or until center is almost set. Refrigerate at least 4 hours or overnight. Store leftovers in refrigerator.
Number of Servings: 16
Recipe submitted by SparkPeople user CLAIRSEAN.
BEAT cream cheese and remaining 1 cup 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 eggs whites, 1/4 c at a time, mixing on low speed after each addition just until blended. Pour over crust; sprinkle with reserved 1/4 cup crumb mixture.
BAKE 40 min. or until center is almost set. Refrigerate at least 4 hours or overnight. Store leftovers in refrigerator.
Number of Servings: 16
Recipe submitted by SparkPeople user CLAIRSEAN.
Nutritional Info Amount Per Serving
- Calories: 202.1
- Total Fat: 13.0 g
- Cholesterol: 40.0 mg
- Sodium: 357.7 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 0.7 g
- Protein: 6.8 g
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