Light Lemon Cheesecake

Directions

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