| 3/4 | cup graham cracker crumbs |
| 2 | tablespoons margarine, melted |
| 2 | tablespoons sugar |
| 5 | packages (8 ounces each) reduced-fat cream cheese (Neufchâtel) , softened |
| 1 3/4 | cups sugar |
| 1/4 | cup Gold Medal® all-purpose flour |
| 1 | tablespoon grated orange peel |
| 1 | tablespoon grated lemon peel |
| 1/4 | teaspoon salt |
| 1 1/4 | cups fat-free cholesterol-free egg product |
| 2 | egg yolks |
| Berries or cut-up fresh fruit, if desired |
| 1. | Move oven rack to lowest position. Heat oven to 425ºF. Lightly grease side only of 9-inch springform pan with shortening. |
| 2. | In small bowl, mix graham cracker crumbs, margarine and 2 tablespoons sugar; press evenly on bottom of pan. |
| 3. | In large bowl, beat cream cheese, 1 3/4 cups sugar, the flour, orange peel, lemon peel and salt with electric mixer on medium speed about 1 minute or until smooth. Beat in egg product and egg yolks, beating on low speed until well blended. Pour over graham cracker mixture. |
| 4. | Bake 15 minutes. |
| 5. | Reduce oven temperature to 200ºF. Bake 1 hour longer. Cheesecake may not appear to be done, but if a small area in the center seems soft, it will become firm as cheesecake cools. (Do not insert a knife to test for doneness because the hole could cause cheesecake to crack.) Turn off oven; leave cheesecake in oven 30 minutes longer. Remove from oven and cool in pan on wire rack away from drafts 30 minutes. |
| 6. | Without releasing or removing side of pan, run metal spatula along side of cheesecake to loosen. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 9 hours but no longer than 48 hours. |
| 7. | Run metal spatula along side of cheesecake to loosen again. Remove side of pan; leave cheesecake on pan bottom to serve. Serve with berries, if desired. Store covered in refrigerator. |
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| The Neufchâtel found in most grocery stores is a lower-fat version of regular cream cheese, but true Neufchâtel is a soft, white, unripened cheese native to the Normandy region of France. |
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| Planning to make your own graham cracker crumbs? You’ll need about 10 cracker squares to get the 3/4 cup of crumbs called for here. If you want to make a big batch to have on hand for other desserts, freeze crumbs in a self-sealing freezer bag. |
Nutrition Information:
330 ( 170 ); 19 g ( 11 g); 80 mg; 390 mg; 30 g ( 0g); 10 g 20 %; 0%; 6 %; 4 %