Cheesecake

• 1 1/4 cup graham cracker crumbs
• 2 tablespoons Nutrasweet
• 3 tablespoons low-fat margarine (melted)
• 20 ounces fat-free cream cheese
• 1 cup sugar
• 2 teaspoons grated lemon peel
• 6 ounces egg substitute
• 1/4 teaspoon vanilla extract
• 1 10-ounce jar spreadable fruit
• 2 quarts fresh strawberries

1. Mix all ingredients for crust.
2. Press on bottom of 9-inch springform pan.
3. Bake at 350 degrees for 10 minutes.
4. Cool slightly.
5. Mix cream cheese on high until fluffy.
6. Gradually add sugar, beating constantly.
7. Add lemon peel and vanilla.
8. Stir in egg substitute 1/3 at a time.
9. Pour over cooled graham-cracker crust.
10. Bake at 300 degrees for one hour.
11. When cake is cool, top with spreadable fruit.
12. Place strawberries on cake.
13. Refrigerate.

graham cracker crumbs, lowfat margarine, cream cheese, sugar, egg substitute, vanilla, fruit, fresh strawberries

Taken from cooking.nytimes.com/recipes/5427 (may not work)