Lemon Party Cheesecake
Adapted from
Classic Desserts
15 servings
| Crust: | 14 ozs low fat sweetened condensed milk | ||
| 18 1/4 ozs yellow cake mix, divided | 2 whole eggs, slightly beaten | ||
| 1 whole egg, slightly beaten | 1/4 c bottled lemon juice, bottled | ||
| 2 tbsps olive oil | 2 tsps lemon peel, grated | ||
| Filling: | 1 tsp pure vanilla extract | ||
| 16 ozs fat-free cream cheese, softened |
Preheat oven to 300. Prepare a 13" x 9" pan with cooking spray and flour; set aside. Reserve half cup dry cake mix. To prepare crust, combine remaining cake mix, one egg, and oil in a mixing bowl. Mix well. Press onto bottom of prepared pan; set aside. To prepare filling, combine cream cheese, sweetened condensed milk, remaining eggs, reserved cake mix, lemon juice, lemon peel, and vanilla extract. Mix until smooth. Pour into crust. Bake for 55 minutes, or until center is set. Cool to room temperature. Chill until ready to serve. Cut into squares. Refrigerate leftovers.
| Calories | 283 | %CFF | 22 % | |
| Total Fat | 7 g | Saturated Fat | 2 mg | |
| Protein | 9 g | Cholesterol | 41 g | |
| Carbohydrates | 45 g | Sodium | 421 mg | |
| Sugars | 32 g | Fiber | 0.0 g | |
|
5.5 WW Points | ||||
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