Lemon Cheesecake
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
1 (9-inch) 192 28 6gm 328mg N/A N/A 12mg


INGREDIENTS:
1 cup graham cracker crumbs 1-1/4 cups sugar 2 Tbsp melted margarine
3 cups lowfat cottage cheese 2 cups egg beaters 1 cup light cream cheese, softened
2 tbsp lemon juice 1/2 tsp grated lemon peel lemon slices, used for garnish



1 In medium bowl, combine crumbs, 3/4 cup sugar and margarine; divide and press onto bottom and 1-1/4-inches up side of 1 lightly greased 9-inch springform pans.
2 In blender or food processor fitted with steel blade, blend half the cottage cheese and 1 cup egg beaters until smooth, scraping down side of container as necessary; pour into mixter bowl. Repeat with remaining cottage cheese and 1 cup egg beaters.
3 Combine cottage cheese mixture, remaining egg beaters, remaining sugar, cream cheese, lemon juice and lemon peel; beat at low speed 2 minutes.
4 Scrape side and bottom of bowl. Increase speed to medium beat for 8 minutes. Pour into prepared crust.
5 Bake at 325 F for 1 hour or until puffed and set. Cool in pan on wire rack. Chill at least 3 hours. Cut cheesecake into 16 wedges. Arrange lemon slices and fresh fruit on each wedge if desired.

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