Low-Fat Lemon Cheesecake

Dairy

Ingredients

Crust:
5 ounces graham crackers (20 squares)
2 tablespoons sugar
1/2 teaspoon grated lemon rind
1/4 cup vegetable oil

Filling:
15 ounces fat-free ricotta cheese
3/4 cup non-fat sour cream
3/4 cup sugar
2 large eggs, separated
2 tablespoons flour
2 teaspoons grated lemon rind
2 teaspoons fresh lemon juice

Topping:
1 1/2 cups non-fat sour cream
3 tablespoons sugar
1/2 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla

Directions

To make crust: Preheat oven to 350 degrees. Process the crackers in a food processor to fine crumbs. Measure 1 1/4 cups crumbs and mix with the sugar and lemon rind. Add the vegetable oil and mix well. Lightly oil a 9-inch springform pan. Using the back of a spoon, press the crumb mixture in an even layer on the bottom and about 1 inch up the sides of the pan. Bake 8 minutes. Let cool completely. Leave oven at 350.

Filling: Beat the ricotta with the sour cream at low speed until smooth. Gradually beat in the sugar. In this order, beat in the egg yolks, flour, lemon rind and juice. Whip the egg whites in a small bowl until stiff. Fold whites into the cheese mixture. Carefully pour the filling into the cooled crust. Bake at 350 degrees for about 55 minutes or until the top center is just firm but shakes slightly when you gently move the pan; cracks will form in the top, but don’t worry. Cool the cake 15 minutes, the center will sink, making room for the topping. With a metal spatula, release any bits of cake from the upper part of the pan. Raise the oven to 425 degrees.

Topping: Mix all topping ingredients together. Spoon the topping evenly over the cake in spoonfuls. Carefully spread the topping in an even layer, without letting it drip over edge of cake. Bake 10 minutes. Cool at room temperature to room temperature. Refrigerate 4 hours or overnight before serving. Decorate top with twisted lemon rind strips, if desired. 8-10 servings

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