Nine whole low-fat Cinnamon Graham crackers, broken in half
2 tablespoons melted butter
Neufchâtel 28 oz package cream cheese, softened
28 oz package of cream fat cheese, softened
1 1/2 cups sugar
1 cup low-fat yogurt
2 large eggs and 3 egg whites more
Wheat flour 2 tbsp
1 teaspoon vanilla extract
1 teaspoon zest of lemon peel
Heated to 350 degrees Fahrenheit pulse in food processor until Graham cracker furnace. Add 1 to 2 tablespoons of water and butter and press until moist. An elastic wrap 9-inch pan in foil to prevent leaks. Coat pan with cooking spray and press the crumbs on the bottom. Bake until golden brown, about 8 minutes. Let cool for 10 minutes.
Meanwhile, beat cream cheese and sugar are average of two soft mixer, high speed 5 minutes, then mix the yogurt. In a bowl, lightly beat 3 egg whites, 2 whole eggs, flour, vanilla and lemon zest, mix cheese. Medium speed until soft, 3 minutes. Pour over the dough.
The cheese in the pot add water hot enough to get a quarter of the way down the sides bread elastic. Bake until the cake is set but still in the center, one hour 10 minutes of agitation. Turn off the oven, the cheese 20 minutes to keep the door closed.
Remove the cake from the water bath and transfer to rack. Spend a knife around the edge, then cool completely. Refrigerate until firm, at least 8 hours. Popular casual.
Per serving: 229 calories, 11 g fat (7 g saturated), 61 mg cholesterol, 319 mg sodium, 24 g carbohydrate, 0 g fiber, 11 g protein