KitchenAid K45SSWH Instructions And Recipes Manual page 57

LEMONY LIGHTCH SECAI(E
Crust
1;5 re&leed-&t cTeme-filled
d_oeolate _andlr_cT_
c'uoMe_, finely cTushed
(about 1_ cups cTumbs)
2 tablespoons margarine
or butteL melted
Spray bottom and sides of 9-inch springforn: pail
with no-stick cooking spray.
To make Crust, coinbine cookie crumbs and
margarine in medimn bowl; mix well. Press mixture
firmly into bottom of sprii:gform pail. Chill while
making Filling.
Filling
light CTeamcT_ee_e
] cup_ugar
] tablespoon all-puq_ose
flour
1 cup f_t-fi'ee egg
substitute
cup lemon j_ffc'e
] teaspoon L?_ted
lemon peel
To inake Filling, place cream cheese, sugar, and
flour in mixer bowl. Attach bowl and flat beater to
mixer.
Turn
to Speed 2 and inix about 30 seconds.
Stop and scrape bowl. Turn to Speed 2 and mix
about 30 seconds longer. Stop and scrape bowl.
Add egg substitute, leinon juice, and leinon peel.
Turn to Stir Speed and mix about 30 seconds. Stop
and scrape bowl. Turn to Speed 2 and mix 15 to
30 seconds longer, just until blended. Do not
overbear. Pour Filling into Crust.
Place top oven rack in center of oven. Place pail of
hot water oil bottom rack of oven. Place cheesecake
oil rack in center of oven. Bake at
325°F for 50
to
60 minutes, or tmtil cheesecake is set when pail is
jiggled slightly. Do not overbake.
Turn off oven; open oven door. Let cheesecake stand
in oven 30 minutes. Remove from oven. Cool
completely oil wire rack away from drafts. Cover and
refrigerate 6 to 8 hours before serving.
Yield: 16 servings.
Per serving: About 205 cal, 6 g pro, 26 g carb,
10 g fat, 15 mg chol, 356 mg sod.
55