Lemony Light Cheesecake

Recipe by Lubie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 50mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Spray bottom and sides of 9 inch springform pan with non-stick cooking spray.
  • Crust: Combine cookies and butter.
  • Press mixture firmly in pan.
  • Chill while making filling.
  • Filling: Put cream cheese, sugar, and flour in a mixing bowl.
  • Use beater on speed 2 for 30 seconds.
  • Stop and scrape bowl.
  • Add egg substitute, lemon juice and lemon peel.
  • Stir on low speed for 30 seconds.
  • Stop and scrape bowl.
  • Turn to speed 2 and mix 15-30 seconds-- just until well blended.
  • Do not overbeat.
  • Pour filling in crust.
  • Place top oven rack in center of oven.
  • Place pan of hot water on bottom rack.
  • Place cheesecake on center rack.
  • Bake A 325 degrees F for 50-60 minutes or until its set when pan is jiggled.
  • Do not overbake.
  • Turn off oven; open door.
  • Let cheesecake stand in oven 30 minutes.
  • Remove from oven.
  • Cool completely on a wire rack away from drafts.
  • Cover and refrigerate for 6-8 hours before serving.
  • It can also be frozen for later use.
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