Tuesday, March 27, 2007

Light Lemon Cheesecake

Cooking spray
1/4 cup unsalted butter, melted
1-1/3 cups sugar-free vanilla cookies
3 (8-oz.) packages fat-free cream cheese
1-1/3 cup fat-free sour cream, divided
2 cups sugar substitute
3/4 cup egg substitute
2 teaspoons grated lemon peel
2 tablespoons lemon juice

1. Preheat oven to 350°. Spray a 9-inch springform pan with cooking spray. Crumble the cookies and mix the crumbs with melted butter; press mixture onto bottom and up 1-1/2" on the sides. Bake for 8 to 10 minutes or until crust is lightly browned on edges. Place on rack to cool.

2. Meanwhile, beat cream cheese and 1 cup sour cream together in a large bowl with electric mixer for 3 minutes until smooth and fluffy. Gradually beat in sugar substitute. Reduce mixer speed and add egg substitute; mix until blended. Stir in grated peel and lemon juice. Pour into cooled crust.

3. Bake at 350° for 60 minutes or until center of cheesecake is almost set. Place on rack to cool. When completely cooled, spread 1/3 cup sour cream over top and refrigerate several hours before serving.

Another great Easy Recipe

Love At Home

There is beauty all around
When there's love at home.
There is joy in every sound
When there's love at home.

Roses bloom beneath our feet,
All the earth is a garden sweet,
Making life a bliss complete,
When there's love at home.

-- John Hugh McNaughton (1829-1891)