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Light and Luscious Lemony Cheesecake

Light and Luscious Lemony Cheesecake
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Prep Time: 10 min Serves: 8
Cooking Time: 35 min Yield: 8 slices
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This finished cheesecake is scrumptious as is -- or provides an ideal “canvas” for your culinary artistry. Top it with fresh seasonal or thawed frozen fruit like strawberries. Recipe + Image: Jackie Newgent, RDN.



TIP: Look for a whole-grain graham cracker crust.

1. Preheat the oven to 325°F.

2. Blend together the Neufchâtel (light cream cheese), coconut sugar (or turbinado sugar), lemon juice, vanilla extract, and salt in a large bowl with electric mixer (with whisk attachment) on medium speed until smooth. Add the egg and egg whites and blend on medium speed until smooth and fluffy. Evenly pour into the crust. Bake until the center is nearly set, about 35 minutes.

3. Cool in the pan on a rack. Transfer to the refrigerator until well chilled, at least 4 hours.

4. Cut the cheesecake into 8 wedges, sprinkle with the lemon zest and serve. (Hint: Also delicious topped with fresh or thawed frozen fruit of choice, such as strawberries.)


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