Nutrition amount per serving
- 9 whole low-fat cinnamon graham crackers, broken in half
- 2 tablespoons unsalted butter, melted
- Cooking spray
- 2 8-ounce packages Neufchatel cream cheese, softened
- 2 8-ounce packages fat-free cream cheese, softened
- 1 1/2 cups sugar
- 1 cup reduced-fat sour cream
- 2 large eggs plus 3 egg whites
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated lemon zest
- Assorted toppings
- Preheat the oven to 350 degrees F.
- Crumble the graham crackers through a food processor. Put 1-2 tablespoons butter and the water until damped. Make coating outside of a 9 inch spring form pan so it can prevent leaks. Apply cooking spray on inner side of pan and the crumbs onto the bottom. Let it bake until it is browned for about 8 minutes and then allow it to cool for about 10 minutes.
- Make a mixture of cream cheese and the sugar and then beat with a mixer on moderate speed until it is smooth, about 5 minutes, and then beat it in the sour cream at low speed. Gently whisk 3 egg whites in a bowl, and then put it in the cheese combination along with two whole eggs, vanilla, lemon zest, and flour. Now beat it again on moderate speed until foamy. Stream it over the crust.
- Put the cheesecake in roasting pan and add sufficient warm water to make ¼ of the way up the sides of the spring form. Now start baking the cake until it is set but make sure center still jiggles, for about 1 hour and 10 minutes. Switch off the oven, and let the cheesecake inside for 20 minutes and keep the door closed.
- Take out the cake from the water bath. Now loosen the edges with the help if sharp knife and let it cool and chill until rigid for at best 8 hours. Apply toppings as desired.
14 servings (serving size: 1 wedge)