It was brought to my attention that I mistyped the lemon cheesecake
recipe. Here it is again.
Lemon Cheesecake
Crust
Nonstick spray
1/4 c graham cracker crumbs
2 TBS sugar
Filling
1 c sugar
2 8-oz nonfat Philadelphia-brand cream cheese
1 8-oz low-fat cream cheese
1 egg
4 egg whites
2 TBS lemon juice
1 tsp grated lemon rind
1 tsp vanilla extract
Spray pie pan with nostrick spray. To make crust, combine sugar and
graham cracker crumbs. Shake into pie pan, lightly covering sides and
leaving a thick layer of crumbs evenly on the bottom.
To make filling, preheat oven to 350 degrees. Beat sugar and cream
cheeses together until creamy. Beat in remaining ingredients. Pour into
pie pan and bake for about 45 minutes until set.
I omit the whole egg and use 5 egg whites instead. To me it tasted about
the same. I used a food processor to combine the filling ingredients to
make it easier.
I think it tastes best if chilled overnight. it taste great topped with
your favorite pie filling but is not necessasry.
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