Name: Low-Fat Cheesecake
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT10H0M0.000S
Yield: 14 servings
Ingredients: Cooking spray; 9 whole low-fat cinnamon graham crackers, broken in half; 2 tablespoons unsalted butter, melted; 2 8-ounce packages Neufchatel cream cheese, softened; 2 8-ounce packages fat-free cream cheese, softened; 1 1/2 cups sugar; 1 cup reduced-fat sour cream; 2 large eggs plus 3 egg whites; 2 tablespoons all-purpose flour; 1 teaspoon vanilla extract; 1 teaspoon finely grated lemon zest; Assorted toppings

Directions

Preheat the oven to 350 degrees F. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with cooking spray.
Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Press the crumbs onto the bottom of the prepared pan. Bake until browned, about 8 minutes. Let cool, about 10 minutes.
Meanwhile, beat both cream cheeses and the sugar with an electric mixer on medium-high speed until smooth, about 5 minutes. Beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, about 3 minutes. Pour over the crust.
Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.
Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired.

Photograph by Kana Okada

Courtesy of Food Network Magazine

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Low-Fat Cheesecake

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