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Low-Fat Cheesecake Recipe

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This recipe for Low-Fat Cheesecake is from The Baker Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CRUST:
1½ cups graham cracker crumbs
1/8 cup brown sugar
¼ cup margarine (melted)

CHEESECAKE FILLING:
1 ½ cups sugar
3 tablespoons flour
32 ounces non-fat (or reduced-fat) cream cheese
1 tablespoon vanilla
5 eggs
1 cup yogurt (or low-fat sour cream)
1 teaspoon orange zest
Directions:
Directions:
Preheat the oven to 350º. Mix the graham cracker crumbs, brown sugar and margarine together. Pat the mixture evenly in the bottom of a 9-inch springform pan, then cover the outside of the pan with foil so it doesn't leak.

In a mixer, beat the cream cheese until fluffy, then add the yogurt and sugar. Mix until smooth. Mix in the flour, orange zest and vanilla, then add the eggs, one at a time, until fully incorporated.

Pour the mixture into the springform pan, then place the pan in a water bath (a larger pan filled with enough water to rise halfway up the side of the springform pan.) This will prevent the cheesecake from cracking while baking. Bake for about an hour, or until the top is golden brown. Remove the foil from the pan, and cool for at least 4 hours. (It's preferable to cool overnight, if there's time.)

Makes 9 - one-inch slices.

 

 

 

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