Eater's Digest -- Low-Fat Maple Cheesecake That's Only 300 Calories Per Portion

Heat oven to 350 degrees, pour 8 ounce box of cinnamon graham crackers into the food processor. Pulse graham crackers until crumbled. Add 1 to 2 tablespoons of water and 1 Tbls low-fat margarine (Smart Balance preferred). Pulse until moistened.

Coat a 9-inch springform pan with cooking spray and press the crumbs onto the bottom and halfway up the sides. Baked until browned, about 8 minutes. Cool about 10 minutes.

Meanwhile, beat 3 bricks (24 ounces) low-fat cream cheese, 1 cup sugar with a mixer on medium-high about 5 minutes, until light and fluffy. Beat in 3 tablespoons and 1 Tbls maple syrup.

In a separate bowl with clean beaters, beat 4 egg whites with a pinch of salt until they just hold stiff peaks. Whisk about one-fourth of them into the cream cheese mixture, and fold in the rest.

Pour the filling into the prepared crust. Place in a roasting pan and add enough warm water to come one-quarters of the way up the sides. Bake until the cake is set but the center still jiggles, about 1 hour, 10 minutes. Turn off the oven, leave cheesecake inside with the door closed for 20 minutes.

Remove cake from the water bath and transfer to a rack. Run a knife around the edge then cool completely. Chill until firm, at least 8 hours. Makes 12 servings.