Reduced Fat Cheesecake

Ingredients:

• 9 whole pieces graham crackers with cinnamon, broken in half
• 2 tbsp (30 g) butter, melted
• 2 x 220g packages of Neufchâtel reduced fat cream cheese, softened
• 2 x 220g low-fat cream cheese, softened
• 1.5 cups of sugar
• 1 cup sour cream, low-fat
• 2 large CO eggs + 3 egg whites
• 2 tbsp. flour
• 1 tsp vanilla extract
• 1 teaspoon finely grated lemon zest
• Various toppings

Preparation:

1. Preheat oven to 350°F (175°C). Process the graham crackers in a food processor until crumbs form. Add 1-2 tablespoons of water and butter; pulse to moisten the crumbs. Line a 9-inch (22 cm) springform pan with foil to prevent leaks. Spray the inside of the pan with cooking spray, line the bottom with crushed graham crackers, and press down. Bake for about 8 minutes. Then cool for 10 minutes.
2. Meanwhile, beat both types of cheese and sugar with a mixer on medium-high speed until smooth, about 5 minutes, then fold in the sour cream on low speed. Lightly beat 3 egg whites in a bowl, then fold them into the cheese mixture along with 2 whole eggs, flour, vanilla, and lemon zest. Beat on medium speed until fluffy, about 3 minutes. Spread the mixture on the crust.
3. Place the cheesecake in the pan in a roasting pan and add enough warm water to come a quarter way up the sides of the pan. Bake until the cheesecake is set but still jiggly in the center, about 1 hour and 10 minutes. Turn off the oven and leave the cheesecake inside, without opening the door, for 20 minutes.
4. Remove the pan from the water bath and place it on a wire rack. Run a knife around the cheesecake, then let it cool completely. Refrigerate for at least 8 hours. Decorate the cheesecake with any toppings you like.