Behind the Recipes
Light as Air Lemon Cheesecake by Divya Gugnani
Makes 6 servings
INGREDIENTS:
1 1/2 cups graham cracker crumbs
1 cup granulated sugar
1/4 cup butter
2 8 oz. packages of nonfat cream cheese, at room temperature
1 cup nonfat sour cream
2 eggs
2 egg whites
1 tbsp. lemon zest
1/4 cup freshly squeezed lemon juice
3 tbsp. flour
PREPARATION:
1. Preheat the oven to 350 degrees F.
2. In a food processor, combine the graham cracker crumbs and butter until it makes coarse crumbs.
3. Press the mixture firmly in an even layer into a round pie pan and bake for 10 minutes, or until it browns lightly.
4. Combine the remaining ingredients in a food processor and blend until smooth.
5. Pour mixture into the cooled pie crust and bake for 30-45 minutes, or until the filling only slightly jiggles in the center when shaken.
6. Cool on a rack for 30 minutes. Serve with fresh berries if desired.
Photo courtesy of www.kraft.com
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