Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

This is adapted from sparkpeople.com. It sounds yum and it's only 177 calories/4.2 grams fat per serving. I'm not crazy about fat-free cream cheese and sour cream, so I will probably try it using the light versions instead, which will up the calories and fat content, but not by much.

Ingredients Nutrition

Directions

  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 zests 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.).
Most Helpful

I loved this cheesecake because it was so light and fluffy, and very tasty! (I'm not a fan of dense cheesecake and if you are, this probably isn't going to be your favorite cheesecake.) A couple of tips... 1 cup of grahm cracker crumbs worked out to 5 whole grahm crackers for me. Also, I had to cook the cake for an hour and a half. (Maybe because I'm at a higher elevation, or maybe because I didn't really measure the fruit juices... I just squeezed the fruits directly in to the mix.)

XelaG March 10, 2009