Low-Fat Cheesecake - crackers

Method

• Preheat the oven to 350 degrees F. Pulse the graham crackers in a food processor until crumbled.
• Add 1 to 2 tablespoons water and the butter; pulse until moistened.
• Wrap the outside of a 9-inch springform pan with foil to prevent leaks.
• Coat the inside of the pan with cooking spray and press the crumbs onto the bottom.
• Bake until browned, about 8 minutes.
• Let cool, about 10 minutes.
• Meanwhile, beat both cream cheeses and the sugar with a mixer on medium-high speed until smooth, 5 minutes, then beat in the sour cream on low.
• Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest.
• Beat on medium speed until fluffy, 3 minutes.
• Pour over the crust.
• Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform.
• Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes.
• Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.
• Remove the cake from the water bath and transfer to a rack.
• Run a knife around the edge, then cool completely.
• Chill until firm, at least 8 hours.
• Top as desired.
• Per serving: Calories 229; Fat 11 g (Saturated 7 g); Cholesterol 61 mg; Sodium 319 mg; Carbohydrate 24 g; Fiber 0 g; Protein 11 g
• Photograph by Kana Okada