Vegetable oil cooking spray1 9-inch frozen pie crust (4.5g fat per 1/8th crust), thawed For lemon custard 3/4 cup sugar 1/2 cup egg substitute 1 tablespoon finely grated lemon zest 2/3 cup lemon juice 2 tablespoons vegetable oil spread (7g fat per tablespoon) For filling 3 packages (8 ounces each) fat-free cream cheese, softened 2 packages (8 ounces each) 1/3-less-fat cream cheese, softened 1 3/4 cups sugar 3 tablespoons flour 1 tablespoon finely grated lemon zest 2 teaspoons vanilla 1/4 teaspoon salt 1 1/4 cups egg substitute (Hint: choose a brand without added beta carotene)
Directions: 1. Preheat oven to 400 degrees F. Spray a 9-inch springform pan with vegetable oil cooking spray. Place pie crust in bottom of pan. Bake 10 minutes or until light brown. Cool. 2. To make lemon custard, combine sugar, egg substitute and lemon zest in a medium saucepan. Stirring with a wire whisk, cook over medium heat 3 minutes. Add lemon juice and vegetable oil spread. Cook 5 minutes or until mixture coats the back of a spoon. Remove from heat. Cover and chill. 3. To make the filling, in a large mixing bowl combine the 5 packages of cream cheese and mix until smooth. Add the next 5 ingredients (sugar through salt) and blend well. Gradually blend in the egg substitute. Pour over crust. 4. Spoon lemon custard on top of cheesecake filling and swirl together using a knife. Bake at 325 degrees for approximately 1 hour and 15 minutes or until cheesecake is almost set. Cool at room temperature, then cover and chill for at least 8 hours.