1 lb Fat-free cream cheese;
-(Israelis: I used 5%
-‘Symphonia Hachamishit’, 2
-packs 200 gr each)
1/2 c Sugar
1 ts Vanilla
2 Egg whites
3 oz Graham cracker or petit
-beurre cookie crumbs *
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 17 1/2% fat, this one has only 7 1/2
% 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/1/4 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.
Yields
1 Servings