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I Can't Believe It's Low-Fat Citrus Cheesecake


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#1 golden harvest

golden harvest

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Posted 30 September 2013 - 11:57 AM

I Can't Believe It's Low-Fat Citrus Cheesecake

At only 4.2 grams fat per slice,
this is not your usual heavy cheesecake;
Best when served with mandarin oranges on top.

12 servings 1½ hours 30 min prep
Crust
cooking spray
1 cup graham cracker crumbs
2 tablespoons brown sugar (I use Spenda)
2 tablespoons butter or margarine, melted
Filling
1/2 cup sugar or 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 Splenda granular

Preheat oven to 300 degrees.
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.
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.
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.
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.