Light Citrus Cheesecake


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By
Member since 2006
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Serves Serves 10 - 12 | Prep Time | Cook Time

Why I Love This Recipe

Anyone say cheesecake? Doens't matter, light or not, I'm definitely always up for a slice! You'd never know this one was a lighter recipe!


Ingredients You'll Need

Crust:
1 1/2 c. butter cookie crumbs
3 Tb. marg., melted

Filling:
3 (8 oz.) pkg. Neufchatel cheese or light cream cheese, softened
1 c. low-fat sour cream
1 c. granulated sugar
4 eggs
1/4 c. flour
1 tsp. lemon zest
1 tsp. orange zest
1 Tb. fresh lemon juice
1 Tb. orange juice concentrate
1 tsp. vanilla

Decoration:
8 oz. low-fat whipped topping
1/2 tsp. lemon zest
1/2 tsp. orange zest


Directions

Crust:


In bowl, combine cookie crumbs and marg. Press into bottom of cheesecake pan and freeze.


Filling:


In mixer bowl, beat cheese, sour cream and sugar on med.-high for 3 min. Add eggs, one at a time, beating after each addition. Mix in flour, lemon zest, orange zest, lemon juice, orange juice and vanilla. Pour batter over frozen crust. Bake in preheated 325º oven for 45 - 55 min. or 'til top is light brown and center has a slight jiggle to it. Cool on rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.


Decoration:


In bowl, combine whipped topping and zests. Spread evenly over cake.


Questions, Comments & Reviews



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