| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | lb | Fat-free cream cheese |
| Israelis: I used 5% | ||
| 'Symphonia Hachamishit' | ||
| packs 200 gr each | ||
| 1/2 | c | Sugar |
| 1 | t | Vanilla |
| 2 | Egg whites | |
| 3 | oz | Graham cracker or petit |
| beurre cookie crumbs * | ||
| Apple juice |
INSTRUCTIONS
2 I used 80 gr, about 3 oz.) of crumbs - more will be a thicker crust but more fat content in cake As promised here is the 'winner' of my lo-fat cheesecake tryouts; I tried two. Both were great, the other was actually closer to a 'thick 'n' rich' real cheesecake but more fat. That had 17 1/2% fat, this one has only 7 1/2 % fat using the ingredients I did; if you use lower-fat items (more easily available outside Israel) you can significantly lower the fat. Lightly spray (PAM) 8" round pan. Blend crumbs w/1/4 c. apple juice. Pat into bottom and on sides of pan. Combine cake ingredients (no need to beat whites sep); pour into shell. Bake for 30 mins in preheated 350o oven. Chill well - hardens as cools. Keeps for several days, freezes well. Posted to JEWISH-FOOD digest by Adina Mishkoff <adina@amcha.org> on May 26, 1998
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