Citrus Cheesecake

• non-fat cooking spray
• 1 cup graham cracker crumbs
• 2 tablespoons brown sugar
• 2 tablespoons butter or 2 tablespoons margarine, melted
• 12 cup sugar
• 13 cup wheat flour
• 1 teaspoon vanilla extract
• 2 (8 ounce) packages fat-free cream cheese
• 2 eggs
• 12 cup 1% low-fat milk
• 13 cup nonfat sour cream
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh lime juice
• 1 tablespoon fresh orange juice
• 1 teaspoon lemon peel, grated
• 1 teaspoon lime peel, grated
• 1 teaspoon orange peel, grated
• 3 egg whites
• 14 cup sugar

1. Preheat oven to 300 degrees F.
2. Prepare the crust: Coat a 9-inch springform pan with cooking spray.
3. In a medium bowl, mix crumbs, brown sugar and butter then firmly press mixture into bottom and 2 inches up the sides of the pan.
4. Prepare the filling: In a large sized mixing bowl, combine sugar and flour then add vanilla, cream cheese, and eggs.
5. Beat until smooth.
6. Add milk, sour cream, citrus juices and peels and beat until smooth.
7. In a separate mixing bowl, using clean and dry beaters, beat egg whites at room temperature at high speed until soft peaks form.
8. Gradually add 1/4 cup sugar, 1 tablespoon at a time and beat until stiff peaks form.
9. Gently fold egg white mixture with cream cheese mixture.
10. Pour into prepared crust and bake at 300 degrees F for 1 hour or until set.
11. Remove from oven and let completely cool on a wire rack.
12. Cover and chill for 4 hours or overnight.
13. Sprinkle with grated lemon, lime and orange zest before serving (optional.
14. ).

nonfat cooking spray, graham cracker crumbs, brown sugar, butter, sugar, flour, vanilla, cream cheese, eggs, milk, nonfat sour cream, lemon juice, lime juice, orange juice, lemon peel, lime peel, orange peel, egg whites, sugar

Taken from www.food.com/recipe/citrus-cheesecake-210950 (may not work)