Light Lemon Cheesecake

• 3/4 cup reduced-fat cinnamon graham cracker crumbs (about 4 whole crackers)
• 3 packages (8 ounces each) fat-free cream cheese
• 2 packages (8 ounces each) reduced-fat cream cheese
• 1-2/3 cups sugar
• 1/8 teaspoon salt
• 9 large egg whites
• 1/4 cup lemon juice
• 1-1/2 teaspoons vanilla extract
• 1 teaspoon grated lemon zest
• 8 strawberries, sliced
• 2 medium kiwifruit, peeled and sliced

1. Sprinkle graham cracker crumbs on the bottom and up the sides of a 9-in. springform pan well coated with cooking spray; set aside.
2. In a large bowl, beat the cream cheese, sugar and salt until smooth. Add egg whites; beat on low speed just until combined. Stir in the lemon juice, vanilla and lemon zest.
3. Pour into prepared pan. Bake at 325u0b0 for 70-80 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Top with strawberries and kiwi.

graham cracker crumbs, cream cheese, cream cheese, sugar, salt, egg whites, lemon juice, vanilla, lemon zest, strawberries, kiwifruit

Taken from www.tasteofhome.com/recipes/light-lemon-cheesecake/ (may not work)