Light Cheesecake


This cheesecake is very satisfying for those who enjoy a baked cheesecake, but it has only 6 “points” (as measured by a popular weight-management program) per 1/16 slice.

 

Crust:

1 ¼ cups graham cracker crumbs

½ cup butter, melted

 

Filling:

24 oz. light cream cheese, softened (= 2 2/3 packages)

1 can light, sweetened condensed milk (= 300 ml)

3 eggs

½ cup Robin Hood Nutri-Blend flour

¼ cup lemon juice (about 1 1/3 to 1 ½ lemons if squeezing fresh)

 

Method:

Mix melted butter with graham cracker crumbs and press into the bottom of a 10 ½ inch spring form pan prepared with cooking spray.

Bake at 350 ˚F for 5 minutes and then set aside on a cooling rack.

Beat the cream cheese, then add the sweetened condensed milk and beat until smooth.

Beat in 1 egg at a time but do not overbeat.

Stir in the lemon juice and flour.

Bake at 350 ˚F for 35 minutes or until firm.  Remove from the oven and run a sharp knife around the edge to release from the pan.

 

Serve with kiwi-fruit slices or other fruit like raspberries, strawberries or blueberries.

 

–Recipe by Jean S.

 

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