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  • Prep Time


  • Total Time


  • Servings



  • 12

    graham crackers made into crumbs

  • 2

    c. light cream cheese

  • 1

    c. fat-free sour cream

  • ½

    c. sugar

  • 2

    tsp. vanilla extract

  • 2

    lg. eggs

  • 2

    tsp. grated lemon zest


Preheat oven to 325; wrap outside of a 10-inch springform pan with heavy-duty foil; then spray the inside entirely with nonstick spray. Press graham cracker crumbs over bottom and partially up the sides of the pan. In large bowl, with electric mixer on medium speed, beat cream cheese, sour cream, sugar and vanilla until smooth. Add eggs one at a time, beating on low speed until blended; stir in lemon zest. Pour batter into pan and set into large roasting pan. Pour boiling water into roasting pan to come halfway up sides of the springform pan. Bake until almost completely set, 30-35 min. Turn off oven and prop open door with wooden spoon; leave cake in oven 30 min. Transfer to a rack and run a knife around the edge of the pan to rease the cake. Cool completely , refrigerate, covered, until ready to serve. 3 points per 1/16 of cake.


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