The zest and juice of a single lemon give this Smarter Choice Lemon Cheesecake its refreshing citrus kick.
What You Need
Original recipe yields 16 servings
2 cups graham cracker crumbs
1-1/4 cups sugar, divided
6 Tbsp. butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
zest and juice from 1 lemon
4 egg white s
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Let's Make It
Heat oven to 325°F.
Mix crumbs, 1/4 cup sugar and butter. Reserve 1/4 cup crumb mixture; press remaining onto bottom of 13x9-inch pan.
Beat Neufchatel and remaining sugar in large bowl with mixer until blended. Add sour cream, zest and juice; mix well. Add egg whites, 1 at a time, mixing on low after each just until blended. Pour over crust; top with reserved crumb mixture.
Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours.
Small Changes Add Up
Small ingredient substitutions, such as PHILADELPHIA Neufchatel Cheese, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, and using egg whites instead of whole eggs, result in a savings of 60 calories and 7g of fat per serving when compared to a traditional recipe.
For easy cleanup, line pan with foil, with ends of foil extending over sides of pan. Use foil handles to remove cheesecake from pan before cutting to serve.
How to Help to Prevent Cheesecake from Cracking
Run knife around sides of pan when cake is removed from the oven. This allows the sides and top to settle evenly.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 12g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.