Citrus Cheesecake-Low-Fat

This recipes come from "Public Health - Seattle & King County". At only 4.2 grams fat per slice, you won't believe how good it tastes. This is not your usual heavy cheesecake; its light and fluffy. I serve it with mandarin oranges on top. YUMMY!

• Ready In: 1 hr 30 mins
• Serves: 12

Ingredients

• Crust

•  cooking spray
• 1  cup graham cracker crumbs
• 2  tablespoons brown sugar (I use Spenda)
• 2  tablespoons butter or 2  tablespoons margarine, melted

• Filling

• 1⁄2 cup sugar or 1⁄2 cup Splenda granular
• 1⁄3 cup wheat flour
• 1  teaspoon vanilla extract
• 2 (8 ounce) packages fat free cream cheese
• 2  eggs
• 1⁄2 cup 1% low-fat 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 or 1⁄4 cup Splenda granular

Directions

1. Preheat oven to 300 degrees.
2. Coat a 9" springform pan with cooking spray. In a medium bowl mix crumbs, brown sugar, and butter. Then press into the bottom and 2" up the of the pan. Set aside.
3. In a large bowl or food processor, combine sugar and flour. Add vanilla, cream cheese, and eggs. Beat until smooth. Add milk, sour cream, citrus juices, and peels. Beat until smooth.
4. In a separate bowl, beat egg whites at high speed until soft peaks form. Add sugar, 1 Tbls. at a time, and beat until stiff peaks form. Gently fold by hand into cream cheese mixture.
5. Pour into prepared crust and bake at 300 degrees for 1 hour or until set. Cool completely and cover and chill 4 hours or overnight.