Recipe - Cheesecake With A New York City Accent

3 pack (8 ounces each) fatfree
cream cheese; (not whipped)
One fourth cup Sugar
1 One half teaspoon Vanilla extract
One fourth cup Liquid egg substitute
One half teaspoon Grated lemon zest
1 One half teaspoon Fresh lemon juice
Nonstick butterflavored
cooking spray
1/3 cup Lowfat grahamcracker
crumbs; (about 4 whole
creackers)
Mixed fresh berries; for
garnish (optional

1. Preheat oven to 325 F. In large mixing bowl, using electric mixer, beat
together cream cheese, sugar, and vanilla until well blended. Add egg
substitute, lemon zest, and lemon juice. Beat just enough to blend, no
more.

2. Coat base and sides or 8inch springform pan or 9inch pie plate with
cooking spray. Add graham cracker crumbs and shake pan so crumbs cling to
bottom and sides. Shake excess crumbs into small bowl. Pour cream cheese
mixture into prepared pan. Dust top lightly with some of the remaining
crumbs.

3. Bake 45 minutes or until center is almost set. (If done in pie plate,
cake will rise and fall, with some cracking around outside edgethis is
fine.) Transfer pan or plate to wire rack. Cool. Refrigerate at least 3
hours before serving. Garnish with mixed berries, of desired.

Recipe by: Richard Simmons Farewell to Fat Cookbook

Posted to TNT Recipes Digest by Cody Jones jonesc@vvm.com on Mar 25, 1998