Lo-fat cheesecake

Yield: 1 Servings

Measure Ingredient
1 pounds Fat-free cream cheese; (Israelis: I used 5% 'Symphonia Hachamishit', 2 packs 200 gr each)
½ cup Sugar
1 teaspoon Vanilla
2 \N Egg whites
3 ounces Graham cracker or petit beurre cookie crumbs *
\N \N Apple juice

* I used 80 gr, about 3 oz.) of crumbs - more will be a thicker crust but more fat content in cake

As promised here is the 'winner' of my lo-fat cheesecake tryouts; I tried two. Both were great, the other was actually closer to a 'thick 'n' rich' real cheesecake but more fat. That had 17½% fat, this one has only 7 ½ % fat using the ingredients I did; if you use lower-fat items (more easily available outside Israel) you can significantly lower the fat.

Lightly spray (PAM) 8" round pan. Blend crumbs w/¼ c. apple juice. Pat into bottom and on sides of pan. Combine cake ingredients (no need to beat whites sep); pour into shell. Bake for 30 mins in preheated 350o oven.

Chill well - hardens as cools. Keeps for several days, freezes well.

Posted to JEWISH-FOOD digest by Adina Mishkoff <adina@...> on May 26, 1998

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