Recipe - Lemon Cheesecake Ice Cream

Crust
1 One half cup Unbleached flour
2/3 cup Powdered sugar sifted
One fourth teaspoon Salt
Three fourths cup Margarine cold
Filling
1 pack Fatfree cream cheese (8
Oz) softened
2/3 cup Granulated sugar
3 Egg whites whipped
1/3 cup Lemon juice at room
Temperature
One half teaspoon Vanilla
Glaze
2 One half cup Powdered sugar sifted
One half teaspoon Vanilla
1 tablespoon Skim milk at room
Temperature
4 tablespoon Lemon juice at room
Temperature

Preheat oven at 350. Prepare a 9 x 13 pan with cooking spray and flour. In
a mixing bowl, combine flour, 2/3 cup powdered sugar, and salt. Use a
pastry blender to cut in margarine until mixture resembles coarse crumbs.
Press firmly over bottom of prepared pan. Bake 15 minutes. Cool 10
minutes before topping with cheese mixture. To prepare filling, combine
cream cheese, 2/3 granulated sugar, egg whites, milk, lemon juice and
vanilla in another mixing bowl. Pour over baked crust. Bake for 22 to 28
minutes or until firm. Meanwhile, to prepare glaze, combine 2 One half cups
powdered sugar, vanilla, and milk. Add enough lemon juice to make a thick
smooth glaze. Pour glaze over cheesecake base; smooth surface. Cover and
refrigerate overnight before cutting.

Recipe By : The Joy Of Cookies

From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip