- Nonstick pan spray
- 1/2 cup graham cracker crumbs
- 2 packages (8 ounces each) fat-free cream cheese, softened
- 1 package (8 ounces) reduced-fat cream cheese, softened
- 2/3 cup sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 2 eggs
4 egg whites
1 cup evaporated skim milk
Preheat oven to 500°F. Spray the bottom and sides of a 9-inch springform pan with nonstick pan spray, then sprinkle the bottom and two inches up the sides of the pan with graham cracker crumbs. Place springform pan in the refrigerator to chill while preparing the filling.
Beat softened cream cheeses and sugar together with an electric mixer until well blended. Add flour, vanilla, and almond extract. Beat well to blend. Beat in eggs and egg whites, one at a time, then beat in the evaporated milk. Pour mixture into the springform pan. Bake in preheated oven for 10 minutes. Reduce heat to 325°F and continue baking for one hour longer. Remove from oven and cool. Chill in the refrigerator when the pan is cool enough to handle.
Yield: 14 wedges of cheesecake. Serving size: 1 wedge (approximately 3 ounces).
Nutrition Facts Per Serving:
Calories: 150, Carbohydrates: 18 g, Protein: 10 g, Fat: 5 g, Saturated Fat: 3 g, Cholesterol: 45 mg, Sodium: 290 mg
Exchanges per serving: 1 starch, 1 meat. Carbohydrate choices: 1.
This recipe was developed by Sandy Bjerkness, RD, LD, a research dietitian and freelance writer from Rochester, Minnesota.