KitchenAid KSM90PS Instruction and Recipe Booklet - Page 57

Lemony Light Cheesecake

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ķ౞ĸ ሑሑሑሑLEሑMሑOሑNሑYሑLሑIGሑHTᇺ ሑCHሑEሑEሑSEሑCሑAሑKሑEሑሑሑ Crust 15 reduced-fat creme-filled chocolate sandwich cookies, finely crushed (about 11⁄2 cups crumbs) 2 tablespoons margarine or butter, melted Spray bottom and sides of 9-inch springform pan with no-stick cooking spray. To make Crust, combine cookie crumbs and margarine in medium bowl; mix well. Press mixture firmly into bottom of springform pan. Chill while making Filling. Filling 3 packages (8 oz. each) light cream cheese 1 cup sugar 1 tablespoon all-purpose flour 1 cup fat-free egg substitute ⁄14 cup lemon juice 1 teaspoon grated lemon peel To make Filling, place cream cheese, sugar, and flour in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Stop and scrape bowl. Turn to Speed 2 and mix about 30 seconds longer. Stop and scrape bowl. Add egg substitute, lemon juice, and lemon peel. Turn to Stir Speed and mix about 30 seconds. Stop and scrape bowl. Turn to Speed 2 and mix 15 to 30 seconds longer, just until blended. Do not overbeat. Pour Filling into Crust. Place top oven rack in center of oven. Place pan of hot water on bottom rack of oven. Place cheesecake on rack in center of oven. Bake at 325°F for 50 to 60 minutes, or until cheesecake is set when pan is jiggled slightly. Do not overbake. Turn off oven; open oven door. Let cheesecake stand in oven 30 minutes. Remove from oven. Cool completely on wire rack away from drafts. Cover and refrigerate 6 to 8 hours before serving. Yield: 16 servings. Per serving: About 205 cal, 6 g pro, 26 g carb, 10 g fat, 15 mg chol, 356 mg sod. 55

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a
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QQQQQQQQQQQ s QQQQQQQQQQQ
LEMONY LIGHT CHEESECAKE
55
Crust
15
reduced-fat creme-filled
chocolate sandwich
cookies, finely crushed
(about 1
1
/
2
cups crumbs)
2
tablespoons margarine
or butter, melted
Filling
3
packages (8 oz. each)
light cream cheese
1
cup sugar
1
tablespoon all-purpose
flour
1
cup fat-free egg
substitute
1
/
4
cup lemon juice
1
teaspoon grated
lemon peel
Spray bottom and sides of 9-inch springform pan
with no-stick cooking spray.
To make Crust, combine cookie crumbs and
margarine in medium bowl; mix well. Press mixture
firmly into bottom of springform pan. Chill while
making Filling.
To make Filling, place cream cheese, sugar, and
flour in mixer bowl. Attach bowl and flat beater to
mixer. Turn to Speed 2 and mix about 30 seconds.
Stop and scrape bowl. Turn to Speed 2 and mix
about 30 seconds longer. Stop and scrape bowl.
Add egg substitute, lemon juice, and lemon peel.
Turn to Stir Speed and mix about 30 seconds. Stop
and scrape bowl. Turn to Speed 2 and mix 15 to
30 seconds longer, just until blended. Do not
overbeat. Pour Filling into Crust.
Place top oven rack in center of oven. Place pan of
hot water on bottom rack of oven. Place cheesecake
on rack in center of oven. Bake at 325°F for 50 to
60 minutes, or until cheesecake is set when pan is
jiggled slightly. Do not overbake.
Turn off oven; open oven door. Let cheesecake stand
in oven 30 minutes. Remove from oven. Cool
completely on wire rack away from drafts. Cover and
refrigerate 6 to 8 hours before serving.
Yield: 16 servings.
Per serving: About 205 cal, 6 g pro, 26 g carb,
10 g fat, 15 mg chol, 356 mg sod.