It's been quite the hectic week and I'm a week behind but still tying to work on this healthy eating thing. I have a serious sweet tooth and can't imagine life without sweets (easy to see why I packed on the pounds).
I'm crazy about Cheesecake so I'm going to share a great recipe for a Low Fat Cheesecake!
What You Need
- 9 whole low-fat cinnamon graham crackers
- 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 grated lemon zest
After preheating your oven to 350 degrees, crumble the gram crackers by placing them in freezer bag and crush with rolling pin. Add 1 to 2 tablespoons water and the butter to the gram crackers and pulse until moistened (Blender or Food Processor). Wrap the outside of a 9-inch pan with foil and coat the inside of the pan with cooking spray and press the crumbs onto the bottom. Bake about 5-7 minutes or until browned and let cool, about 10 minutes.
While waiting for the crust to cool, mix both cream cheeses and the sugar until smooth, then mix in the sour cream. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, 3 minutes and proceed to pour the mixture into the cooled gram cracker crust.
Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the pan. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.
Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours.
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