I've made this recipe a number of times this summer and it never fails to please. It can be lighter in calories depending on what you choose.
Recipe:
Make Graham cracker crust in 9" spring form pan ( I use a pack and a half of crackers, 1/3c. Sugar and 1/3c. melted butter)
In a small mixer bowl beat until fluffy:
2 - 8oz Cream Cheese
1/2 c. sugar
Add:
1Tbs fresh Lemon juice
1 Tsp. Pure Vanilla
zest of 1/2 lemon
Blend well.
Next separate 5 eggs
Add 5 egg yolks to cream cheese mixture, Mix well.
Add:
2 c. Sour cream or non-fat Greek yogurt for a low calorie version
Mix and set aside.
In a large bowl whip egg whites until soft peaks form then slowly add 1/2 c. sugar beat until quite stiff.
Fold cheese mixture into the whites in 3 or 4 batches, turn into prepared spring form pan and bake at 325 for 90-100 minutes until set. I use an instant read thermometer and want the cake to be at least 180 degrees in the center.
Note do not use a water bath as you want to cake to rise up and crack in the middle. When done let stand 10 minutes run a knife around the edge of the pan, you should have a slight indentation with the sides higher than the rest of the cake.
cool, and refrigerate optimally for a couple of days for it to ripen. Slice strawberries and sugar them , or use your favorite fruit in a light syrup and top cake prior to serving.
You could make it even lighter in calories if you used reduced fat cream cheese, but using the yogurt reduces a lot of the calories with out scarifying flavor or texture.
Recipe:
Make Graham cracker crust in 9" spring form pan ( I use a pack and a half of crackers, 1/3c. Sugar and 1/3c. melted butter)
In a small mixer bowl beat until fluffy:
2 - 8oz Cream Cheese
1/2 c. sugar
Add:
1Tbs fresh Lemon juice
1 Tsp. Pure Vanilla
zest of 1/2 lemon
Blend well.
Next separate 5 eggs
Add 5 egg yolks to cream cheese mixture, Mix well.
Add:
2 c. Sour cream or non-fat Greek yogurt for a low calorie version
Mix and set aside.
In a large bowl whip egg whites until soft peaks form then slowly add 1/2 c. sugar beat until quite stiff.
Fold cheese mixture into the whites in 3 or 4 batches, turn into prepared spring form pan and bake at 325 for 90-100 minutes until set. I use an instant read thermometer and want the cake to be at least 180 degrees in the center.
Note do not use a water bath as you want to cake to rise up and crack in the middle. When done let stand 10 minutes run a knife around the edge of the pan, you should have a slight indentation with the sides higher than the rest of the cake.
cool, and refrigerate optimally for a couple of days for it to ripen. Slice strawberries and sugar them , or use your favorite fruit in a light syrup and top cake prior to serving.
You could make it even lighter in calories if you used reduced fat cream cheese, but using the yogurt reduces a lot of the calories with out scarifying flavor or texture.
