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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