Cheesecake

Ingredients

12 graham crackers (2 1/2" squares) made
into crumbs
2 cups light cream cheese
1 cup nonfat sour cream
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs
2 teaspoons grated lemon zest

Procedure

• Preheat oven to 325°F.
• Wrap outside of a 10" springform pan with heavy-duty aluminum foil. Spray sides and bottom with nonstick cooking spray. Sprinkle graham cracker crumbs evenly over bottom and 3/4 of the way up sides.
• In large bowl, with electric mixer, beat cream cheese, sour cream, sugar and vanilla extract until smooth. Add eggs, one at a time, beating at low speed until blended. Stir in lemon zest. Pour batter into prepared pan.
• Set springform pan into large roasting pan. Pour boiling water into roasting pan to come halfway up sides of springform pan.
• Bake 30-35 minutes, or until almost completely set. Turn off oven, place a wooden spoon in door to keep open and leave cake in oven for 30 minutes. Remove to a cooling rack and run a thin knife around outer edge to release cake.
• Let cool completely and then refrigerate. With a thin sharp knife, cut into 16 even slices.

EACH SERVING PROVIDES: 1/4 Bread, 100
Optional Calories

PER SERVING: 128 Calories, 5 g Protein, 6 g
Fat, 14 g Carbohydrate, 210 mg Sodium, 42 mg
Cholesterol, 0 g Dietary Fiber

Serving Information

• Serves: 16.000000000