Light Lemon Cheesecake

• 34 cup graham cracker crumbs
• 3 (8 ounce) packages fat free cream cheese, cubed
• 2 (8 ounce) packages reduced-fat cream cheese, cubed
• 1 23 cups sugar
• 18 teaspoon salt
• 9 egg whites
• 14 cup lemon juice
• 1 12 teaspoons vanilla
• 1 teaspoon lemon peel, grated
• 8 strawberries, sliced
• 2 medium kiwi fruits, peeled and sliced

1. Sprinkle graham cracker crumbs on the bottom and up the sides of a 9-inch springform pan well coated with nonstick cookie spray.
2. In a mixing bowl, beat the cream cheeses, sugar, and salt until blended.
3. Add the egg whites and beat on low just until combined, about 2 minutes.
4. Stir in the lemon juice, vanilla, and lemon peel.
5. Pour into prepared pan and bake at 325F for 70-80 minutes or until center is almost set.
6. Turn oven off; leave cheesecake in oven with door ajar for 30 minutes.
7. Remove from oven and carefully run a knife around the edge of pan to loosen.
8. Cool one hour longer.
9. Refrigerate several hours or overnight.
10. Remove sides of pan and top with fruit.

graham cracker crumbs, cream cheese, cream cheese, sugar, salt, egg whites, lemon juice, vanilla, lemon peel, strawberries, kiwi fruits

Taken from www.food.com/recipe/light-lemon-cheesecake-250275 (may not work)