Lemon Cheesecake

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non-stick cooking spray

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1/4 cup graham cracker crumbs

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2 (8 oz.) package low fat cream cheese

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4 large egg whites

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1 large egg

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1/3 cup lemon juice

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1 teaspoon vanilla extract

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1/4 cup all purpose flour

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1 cup cut up fresh assorted berries, such as strawberries, blueberries, blackberries and raspberries

NUTRITION INFORMATION

Serving Size 1 slice of 10
Calories Per Serving 270
Total Fat 9g
Calories From Fat 80g
Saturated Fat 5g
Trans Fat 0g
Cholesterol 50mg
Sodium 290mg
Carbohydrates 34g
Dietary Fiber 1g
Sugar 28g
Protein 9g
Percent Daily Value*: Vitamin A 8%, Calcium 20%, Vitamin C 15%, Iron 2%.

Smucker's (or Jif, or Crisco) is a trademark of The J.M. Smucker Company, used by permission; Folgers is a trademark of The Folger Coffee Company, used by permission, and Pillsbury (or Pillsbury's BEST) is a trademark of The Pillsbury Company, LLC used under license by The J.M. Smucker Company, used by permission.

*Percent Daily Values are based on a 2,000 calorie diet.

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HEAT oven to 300ºF. Spray bottom of 9-inch springform pan with no-stick cooking spray. Sprinkle graham cracker crumbs on bottom of pan.

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BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg whites, egg, lemon juice and vanilla; mix well. Stir in flour. Pour into prepared pan.

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BAKE 45 to 50 minutes or until center is set and springs back when lightly touched. Turn oven off; partially open oven door. Allow cheesecake to stand in oven 30 minutes. Cool. Chill at least 3 hours or overnight.

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SERVE with fruit, either on top of cheesecake or on the side.

NUTRITION INFORMATION

Lemon Cheesecake

Lemon Cheesecake

Ingredients

Instructions

Lemon Cheesecake

Lemon Cheesecake

Ingredients

Instructions

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