Light Citrus Cheesecake Recipe

  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 3 (8 ounce) packages low fat cream cheese (NOT tub cream cheese)
  • 2 tablespoons Pillsbury BEST® All Purpose Flour
  • 1 (14 ounce) can EAGLE BRAND® Fat Free Sweetened Condensed Milk
  • 2 teaspoons vanilla extract
  • 2 teaspoons grated lemon peel
  • 2 teaspoons grated orange peel
  • 3/4 cup egg substitute product, fat free, cholesterol free
  1. Preheat oven to 325 degrees F. Spray bottom of 9-inch springform pan with non-stick cooking spray. Combine graham cracker crumbs and sugar; sprinkle evenly on bottom of pan.
  2. In large bowl, beat cream cheese until fluffy. Slowly add flour; mix well. On low speed, add sweetened condensed milk. Mix until smooth. Add vanilla, lemon and orange peel and egg substitute product; mix just until blended. Pour filling into pan.
  3. Bake 40 to 45 minutes or until center is set. Cool 10 minutes; with thin knife, carefully loosen cheesecake from side of pan. Cool. Chill.