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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 12 |
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Ingredients:
3/4 cup graham cracker crumbs |
3 (8 ounce) packages fat free cream cheese, cubed |
2 (8 ounce) packages reduced-fat cream cheese, cubed |
1 2/3 cups sugar |
1/8 teaspoon salt |
9 egg whites |
1/4 cup lemon juice |
1 1/2 teaspoons vanilla |
1 teaspoon lemon peel, grated |
8 strawberries, sliced |
2 medium kiwi fruits, peeled and sliced |
Directions:
1. Sprinkle graham cracker crumbs on the bottom and up the sides of a 9-inch springform pan well coated with nonstick cookie spray.
2. In a mixing bowl, beat the cream cheeses, sugar, and salt until blended.
3. Add the egg whites and beat on low just until combined, about 2 minutes.
4. Stir in the lemon juice, vanilla, and lemon peel.
5. Pour into prepared pan and bake at 325°F for 70-80 minutes or until center is almost set.
6. Turn oven off; leave cheesecake in oven with door ajar for 30 minutes.
7. Remove from oven and carefully run a knife around the edge of pan to loosen.
8. Cool one hour longer.
9. Refrigerate several hours or overnight.
10. Remove sides of pan and top with fruit.
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