Lemon Cheesecake

Course : Cheesecakes
Serves: 10
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1 Cup graham cracker crumbs
3 Tablespoons granulated sugar
3 Tablespoons margarine -- melted
16 ounces fat-free cream cheese -- softened
1 Cup granulated sugar
3 Tablespoons unbleached flour
2 Tablespoons lemon juice
1 Tablespoon lemon peel -- grated
1 teaspoon vanilla
3 large egg whites -- whipped
3/4 Cup granulated sugar
2 Tablespoons cornstarch
1/2 Cup water
1/4 Cup lemon juice

Preparation / Directions:

Preheat oven at 325. Prepare a 9" pie pan with cooking spray and flour. To prepare crust, combine crumbs, 3 tablespoons sugar and margarine in a small mixing bowl. Press into bottom of prepared pan. Bake for 10 minutes. Meanwhile, to prepare filling, combine cream cheese, 1 cup sugar, flour, 1 tablespoon lemon juice, lemon peel, vanilla, and egg whites in a mixing bowl until smooth. Pour over crust. Bake for 35 minutes. While cooling prepare topping. To prepare it, combine remaining sugar and cornstarch in saucepan; stir in water and remaining lemon juice. Cook, stirring constantly, until clear and thickened. Spoon over cooled cake. Chill before serving.

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