Low Fat Cheesecake

3.5 Weight Watchers Points Per Serving

12 graham crackers (2 1/2" squares) made into crumbs
2 cups light cream cheese
1 cup nonfat sour cream
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs
2 teaspoons grated lemon zest

Preheat oven to 325ºF. Wrap outside of a 10" springform pan with heavy-duty aluminum foil. Spray sides and bottom with nonstick cooking spray. Sprinkle graham cracker crumbs evenly over bottom and 3/4 of the way up sides. In large bowl, with electric mixer, beat cream cheese, sour cream, sugar and vanilla extract until smooth. Add eggs, one at a time, beating at low speed until blended. Stir in lemon zest. Pour batter into prepared pan. Set springform pan into large roasting pan. Pour boiling water into roasting pan to come halfway up sides of springform pan. Bake 30-35 minutes, or until almost completely set. Turn off oven, place a wooden spoon in door to keep open and leave cake in oven for 30 minutes. Remove to a cooling rack and run a thin knife around outer edge to release cake. Let cool completely and then refrigerate. With a thin sharp knife, cut into 16 even slices.
Makes 16 Servings
PER SERVING: 128 Calories, 5 g Protein, 6 g Fat, 14 g Carbohydrate, 210 mg Sodium, 42 mg Cholesterol, 0 g Dietary Fiber