Deliver Lean’s Low-Fat Maple Cheesecake
You can make 12 individual portions (see photo) in a muffin tin, reducing the baking time accordingly.
8 ounces cinnamon graham cracker crumbs
1 tablespoon low-fat margarine (Smart Balance preferred)
3 bricks (24 ounces) low-fat cream cheese
1 cup sugar
3 tablespoons flour
1 tablespoon light maple syrup
4 egg whites
Heat oven to 350 degrees. Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the margarine; pulse until moistened.
Coat a 9-inch springform pan with cooking spray and press the crumbs onto the bottom and halfway up the sides. Bake until browned, about 8 minutes. Let cool 10 minutes.
Meanwhile, beat cream cheese and sugar with a mixer on medium-high about 5 minutes, until light and fluffy. Beat in flour and maple syrup.
In a separate bowl with clean beaters, beat egg whites with a pinch of salt until they just hold stiff peaks. Whisk about one fourth of them into the cream cheese mixture, and fold in the rest.
Pour the filling into the prepared crust. Place in a roasting pan and add enough warm water to come one-quarter of the way up the sides. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven. Leave cheesecake inside with the door closed for 20 minutes.
Remove 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. Makes 12 servings.
Per serving: 300 calories (38 percent from fat), 12.8 g fat (6.9 g saturated, 3.9 g monounsaturated), 33 mg cholesterol, 8.6 g protein, 38 g carbohydrates, 0.5 g fiber, 277 mg sodium.