Categories: Dessert

Ingredients

• 9 whole low-fat cinnamon graham crackers, broken in half
• 2 tbsp. unsalted butter, melted
• Cooking spray
• 2 8-oz. packages Neufchatel cream cheese, softened
• 2 8-oz. packages fat-free cream cheese, softened
• 1 1/2 cups sugar
• 1 cup reduced-fat sour cream
• 2 large eggs plus 3 egg whites
• 2 tbsp. all-purpose flour
• 1 tsp. vanilla
• 1 tsp. lemon zest, finely grated

Directions

1. Preheat the oven to 350 degrees. Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tbsp. water and the butter; pulse until moistened. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with cooking spray and press the crumbs onto the bottom. Bake until browned, about 8 minutes. Let cool, about 10 minutes.

2. Meanwhile, beat both cream cheeses and the sugar with a mixer on medium-high speed until smooth, 5 minutes, then beat in the sour cream on low. Lightly whisk the 3 eggwhites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, 3 minutes. Pour over the crust.

3. Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.

4. Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired.

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