Ingredients

Crust:

• 4 ½ ounces all-purpose flour (about 1 cup)
• ¼ teaspoon baking powder
• ⅛ teaspoon salt
• 3 tablespoons sugar
• 3 tablespoons butter, softened
• 1 large egg yolk

Filling:

• 1 ½ cups (12 ounces) fat-free cream cheese, softened
• 1 cup (8 ounces) 1/3-less-fat cream cheese, softened
• ¾ cup sugar
• ¾ cup fat-free sour cream
• 2 tablespoons grated satsuma rind
• ¼ cup fresh satsuma juice
• 4 large eggs

Directions

Preheat the oven to 325°.

To prepare the crust, lightly coat a 9-inch springform pan with cooking spray. Line the bottom of the pan with parchment paper.

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour, baking powder, and salt. Combine 3 tablespoons sugar and butter in a food processor; process until light and fluffy. Add egg yolk; process until smooth. Add flour mixture to the food processor; process just until combined. Firmly press mixture into the bottom of prepared pan. Bake at 325° for 25 minutes or until lightly browned. Cool for 10 minutes on a wire rack.

Combine cream cheeses in a food processor; process 30 seconds or until smooth. Add 3/4 cup sugar; process 30 seconds. Add sour cream, rind, and juice; process 30 seconds. Add eggs, 1 at a time, processing well after each addition. Scrape down sides of bowl; process for 10 seconds. Pour cheese mixture into prepared crust; place pan in a large baking pan. Add hot water to the pan to a depth of 1 inch. Bake at 325° for 50 minutes or until the cheesecake center barely moves when the pan is touched. Turn the oven off; let stand for 30 minutes. Remove cheesecake from the oven and water bath; run a knife around the outside edge. Cool to room temperature. Cover and chill for at least 8 hours. Then serve.