Recipe - Lo-Fat Cheesecake

1 pound Fatfree cream cheese;
(Israelis: I used 5%
'Symphonia Hachamishit', 2
packs 200 gr each)
One half cup Sugar
1 teaspoon Vanilla
2 Egg whites
3 ounce Graham cracker or petit
beurre cookie crumbs *
Apple juice

* I used 80 gr, about 3 oz.) of crumbs more will be a thicker crust but
more fat content in cake

As promised here is the 'winner' of my lofat cheesecake tryouts; I tried
two. Both were great, the other was actually closer to a 'thick 'n' rich'
real cheesecake but more fat. That had 17 1/2% fat, this one has only 7 1/2
% fat using the ingredients I did; if you use lowerfat items (more easily
available outside Israel) you can significantly lower the fat.

Lightly spray (PAM) 8" round pan. Blend crumbs w/One fourth c. apple juice. Pat
into bottom and on sides of pan. Combine cake ingredients (no need to beat
whites sep); pour into shell. Bake for 30 mins in preheated 350o oven.
Chill well hardens as cools. Keeps for several days, freezes well.
Posted to JEWISHFOOD digest by Adina Mishkoff adina@amcha.org on May 26,
1998