Low-Fat Lemon Cheesecake

Course : Desserts
Serves: 16 slices
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1 spray Nonstick vegetable cooking spray
1/4 cup graham cracker crumbs
16 ounces low-fat cream cheese
1 cup sugar
2/3 cup egg substitute
1 3/4 cups plain yogurt cheese -- yogurt drained in cheesecloth until semisolid, up to 2
2 teaspoons vanilla
1 teaspoon grated lemon peel
1 tablespoon lemon juice
2 medium Sliced oranges -- and/or for garnish
1 pint strawberries -- and/or for garnish
2 medium kiwifruit -- for garnish

Preparation / Directions:

Heat oven to 350 degrees. Coat a 9-inch springform pan with vegetable spray and sprinkle bottom with graham cracker crumbs. Refrigerate. In a large bowl, beat cream cheese until smooth. Gradually add sugar, beating until smooth. Add remaining ingredients except fruit and beat until smooth. Pour into pan. Bake 50 to 60 minutes or until edges are set. (To minimize cracking, place a shallow pan half full of hot water on lower oven rack while baking.) Remove from oven and cool on a wire rack. Remove sides of pan and refrigerate 6 hours or overnight. Top with fruit just before serving.

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