I thought I would share a recipe with all of you FINALLY! Its been so long since I've came and blogged on my Food Blog. I think the past day I posted was March 19,2009 which is a year ago this friday. I've been trying my hardest to get back into blogging like I used to do. I really enjoy making new recipes. It's weird cause I never cooked until I got Married. I had to even learn alot of the basics. But, it is now something I really enjoy to do. I've always loved Cheesecake, in which should be sinful to eat I guess if you too much of anything it would be. However, any good cheesecake is just sinful.
 For over the last Year I've visited Mel's Box of Chocolates quite often. I really enjoy reading her blog. She not only talks about life as a Teacher but she talks about life as an everyday mom. In addition to her struggles with being healthy. She's Going to FitBloggin this year, and I wished I could afford to go!!! Maybe next year.
I'm trying to make my daughter go to sleep, so I guess I'm going to cut this short.





Mel's Low Fat Cheesecake

                                                                     *Photo Credit Mel's Box of Chocolates

• 9 whole low-fat cinnamon graham crackers, broken in half
• 2 tablespoons unsalted butter, melted
• cooking spray
• 2 8-ounce packages Neufchatel cream cheese, softened
• 2 8-ounce packages fat-free cream cheese, softened
• 1 1/2 cups sugar
• 1 cup reduced-fat sour cream
• 2 large eggs plus 3 egg whites
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1 teaspoon finely grated lemon zest
• Assorted toppings

1. Preheat the oven to 350 degrees F. Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. 
2. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with cooking spray and press the crumbs onto the bottom. Bake until browned, about 8 minutes. Let cool, about 10 minutes.
3. While the crust is cooling, beat both cream cheeses and the sugar with a mixer on medium-high speed until smooth, 5 minutes, then beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, 3 minutes. Pour over the crust.
4. Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. 
5. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes. 
6. Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. 
7. Chill until firm, at least 8 hours. 
8. Top as desired.