| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
24 |
Servings |
INGREDIENTS
|
|
Crust—– |
| 1 1/2 |
c |
Unbleached flour |
| 2/3 |
c |
Powdered sugar — sifted |
| 1/4 |
ts |
Salt |
| 3/4 |
c |
Margarine — cold |
|
|
Filling—– |
| 1 |
pk |
Fat-free cream cheese — (8 |
|
|
Oz) softened |
| 2/3 |
c |
Granulated sugar |
| 3 |
|
Egg whites — whipped |
| 1/3 |
c |
Lemon juice — at room |
|
|
Temperature |
| 1/2 |
ts |
Vanilla |
|
|
Glaze—- |
| 2 1/2 |
c |
Powdered sugar — sifted |
| 1/2 |
ts |
Vanilla |
| 1 |
tb |
Skim milk — at room |
|
|
Temperature |
| 4 |
tb |
Lemon juice — at room |
|
|
Temperature |
INSTRUCTIONS
Preheat oven at 350. Prepare a 9 x 13 pan with cooking spray and flour. In
a mixing bowl, combine flour, 2/3 cup powdered sugar, and salt. Use a
pastry blender to cut in margarine until mixture resembles coarse crumbs.
Press firmly over bottom of prepared pan. Bake 15 minutes. Cool 10
minutes before topping with cheese mixture. To prepare filling, combine
cream cheese, 2/3 granulated sugar, egg whites, milk, lemon juice and
vanilla in another mixing bowl. Pour over baked crust. Bake for 22 to 28
minutes or until firm. Meanwhile, to prepare glaze, combine 2 1/2 cups
powdered sugar, vanilla, and milk. Add enough lemon juice to make a thick
smooth glaze. Pour glaze over cheesecake base; smooth surface. Cover and
refrigerate overnight before cutting.
Recipe By : The Joy Of Cookies
From:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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