Recipe for Lo-Fat Cheesecake 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
1 lb Fat-free cream cheese, (Israelis: I used 5% Symphonia Hachamishit, 2 packs 200 gr each)
1/2 cup Sugar
1 tsp Vanilla
2 x Egg whites
3 oz Graham cracker or petit beurre cookie crumbs *
Instructions:
Instructions: * I used 80 gr, about 3 oz.) of crumbs - more will be a thicker crust but more fat content in cake

As promised here is the winner of my lo-fat cheesecake tryouts; I tried two. Both were great, the other was actually closer to a thick n rich real cheesecake but more fat. That had 17 1/2% fat, this one has only 7 1/2 % fat using the ingredients I did; if you use lower-fat items (more easily available outside Israel) you can significantly lower the fat.

Lightly spray (PAM) 8" round pan. Blend crumbs w/1/4 c. apple juice. Pat into bottom and on sides of pan. Combine cake ingredients (no need to beat whites sep); pour into shell. Bake for 30 mins in preheated 350 oven.

Chill well - hardens as cools. Keeps for several days, freezes well.

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