LIGHT LEMON CHEESECAKE

Light Lemon Cheesecake image

My family loves cheesecake, but we don't care for the fat that usually comes with it. This pretty fruit-topped alternative offers a creamy texture and full flavor-without the guilt! -Deborah Lobe of Olympia, Washington

Provided by Taste of Home

Time 1h30m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

3/4 cup reduced-fat cinnamon graham cracker crumbs (about 4 whole crackers)
3 packages (8 ounces each) fat-free cream cheese
2 packages (8 ounces each) reduced-fat cream cheese
1-2/3 cups sugar
1/8 teaspoon salt
9 large egg whites
1/4 cup lemon juice
1-1/2 teaspoons vanilla extract
1 teaspoon grated lemon zest
8 strawberries, sliced
2 medium kiwifruit, peeled and sliced

Steps:

Sprinkle graham cracker crumbs on the bottom and up the sides of a 9-in. springform pan well coated with cooking spray; set aside. , In a large bowl, beat the cream cheese, sugar and salt until smooth. Add egg whites; beat on low speed just until combined. Stir in the lemon juice, vanilla and lemon zest., Pour into prepared pan. Bake at 325° for 70-80 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Top with strawberries and kiwi.

Nutrition Facts : Calories 300 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 522mg sodium, Carbohydrate 42g carbohydrate, Fiber 1g fiber), Protein 15g protein.