CRUST-
1 1/2 c Unbleached flour
2/3 c Powdered sugar — sifted
1/4 ts Salt
3/4 c Margarine — cold
-FILLING
1 pk Fat-free cream cheese — (8
Oz) softened
2/3 c Granulated sugar
3 Egg whites — whipped
1/3 c Lemon juice — at room
Temperature
1/2 ts Vanilla
GLAZE
2 1/2 c Powdered sugar — sifted
1/2 ts Vanilla
1 tb Skim milk — at room
Temperature
4 tb Lemon juice — at room
Temperature
Preheat oven at 350. Prepare a 9 x 13 pan with cooking spray and
flour. In a mixing bowl, combine flour, 2/3 cup powdered sugar, and
salt. Use a pastry blender to cut in margarine until mixture
resembles coarse crumbs. Press firmly over bottom of prepared pan.
Bake 15 minutes. Cool 10 minutes before topping with cheese mixture.
To prepare filling, combine cream cheese, 2/3 granulated sugar, egg
whites, milk, lemon juice and vanilla in another mixing bowl. Pour
over baked crust. Bake for 22 to 28 minutes or until firm.
Meanwhile, to prepare glaze, combine 2 1/2 cups powdered sugar,
vanilla, and milk. Add enough lemon juice to make a thick smooth
glaze. Pour glaze over cheesecake base; smooth surface. Cover and
refrigerate overnight before cutting.
Yields
24 servings