Adapted from
Eagle Family Foods, Inc.
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Crust:
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1 1/2 cups
low-fat graham cracker crumbs
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1/4 cup
light margarine
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3 tbsps
granulated sugar
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Filling:
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16 ozs
fat-free cream cheese, softened
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14 ozs
fat-free sweetened condensed milk
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3/4 cup
egg whites, slightly beaten
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1/4 cup
lemon juice
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Topping:
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8 ozs
light sour cream
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2 tbsps
granulated sugar
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2 tsps
pure vanilla extract
To prepare the crust, combine crumbs, margarine, and sugar in a mixing bowl. Press the mixture firmly in a 10" glass pie dish. Microwave on high for one and half minutes, rotating the dish once during cooking time; set aside. Meanwhile, to prepare the filling, mix cream cheese in a 2-quart glass bowl until smooth. Add sweetened condensed milk, egg whites, and lemon juice. Mix well. Microwave on medium-high for eight minutes, stirring every four minutes with a wire whisk until smooth again. Pour mixture into crust. Microwave again on medium for eight minutes longer, or until the center is set, rotating the dish once during cooking time. Let cool slightly. To prepare the topping, combine sour cream, sugar, and vanilla extract. Mix well and spread evenly on top of cheesecake. Chill for three hours, or until set. This recipe was made in a 1000-watt microwave.