tyHOKRj

UNITS:US

INGREDIENTS

Nutrition

  • 12graham crackers, made into crumbs (2 1/2 inch squares)
  • 2cups light cream cheese
  • 1cup fat free sour cream
  • 12cup sugar
  • 2teaspoons vanilla extract
  • 2large eggs
  • 2teaspoons grated lemon zest

DIRECTIONS

  • Prheat the over to 325 degrees; wrap the outside of a 10-inch springform pan with heavy duty foil; then spray the inside entirely with nonstick spray. Press the graham cracker crumbs over the bottom and partially up the sides of the pan.
  • In a large bowl, with an electric mixer on medium speed, beat the cream cheese, sour cream, sugar and vanilla until smooth.
  • Add the eggs, 1 at a time, beating on low speed until blended; stir in the lemon zest.
  • Pour the batter into the springform pan and set into a large roasting pan.
  • Pour boiling water into the roasting pan to come halfway up the sides of the springform pan.
  • Bake until almost completely set, 30-32 minutes.
  • Turn off the oven and prop open the door with a wooden spoon; leave the cake in the oven for 30 minutes.
  • Transfer to a rack and run a knife around the edge of the pan to release the cake.
  • Cool completely, then refrigerate, covered, until ready to serve.
Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Recent Posts:

HOT CROSS BUNS

Easy Hot Cross Buns using this easy dough from my Bagel Recipe. No yeast, no boiling, no fancy mixer. Bake them in the oven or in the air-fryer! HOT

Read More »
%d bloggers like this: