Ingredients:
15 reduced-fat creme-filled chocolate sandwich cookies ( finely crushed)
2 tablespoons margarine or 2 tablespoons butter, melted
3 (8 ounce) packages light cream cheese
1 cup sugar
1 tablespoon flour
1 cup fat free egg substitute
1/4 cup lemon juice
1 teaspoon grated lemons, rind of
Directions:
Spray bottom and sides of 9 inch springform pan with non-stick cooking spray.
Crust: Combine cookies and butter.
Press mixture firmly in pan.
Chill while making filling.
Filling: Put cream cheese, sugar, and flour in a mixing bowl.
Use beater on speed 2 for 30 seconds.
Stop and scrape bowl.
Add egg substitute, lemon juice and lemon peel.
Stir on low speed for 30 seconds.
Stop and scrape bowl.
Turn to speed 2 and mix 15-30 seconds– just until well blended.
Do not overbeat.
Pour filling in crust.
Place top oven rack in center of oven.
Place pan of hot water on bottom rack.
Place cheesecake on center rack.
Bake A 325 degrees F for 50-60 minutes or until its set when pan is jiggled.
Do not overbake.
Turn off oven; open door.
Let cheesecake stand in oven 30 minutes.
Remove from oven.
Cool completely on a wire rack away from drafts.
Cover and refrigerate for 6-8 hours before serving.
It can also be frozen for later use.
Servings: 16
Time preparation: 20 min.
Time total: 110 min.