Free Recipe Lemony Cheesecake with Raspberry Topping

Recipe Type: D Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 12

Ingredients for Lemony Cheesecake with Raspberry Topping Recipe

32 oz Vanilla low-fat yogurt, (1
Vegetable cooking spray
1 c Low-fat granola cereal,
-(without raisins)
1 tb Stick margarine, melted
1 c Nonfat sour cream
3/4 c Sugar
3 tb Cornstarch
1/4 ts Salt
8 oz Neufchatel cheese, (1
1 ts Grated lemon rind
2 tb Lemon juice
1-1/2 ts Vanilla extract
2 Eggs
2 Egg whites
3/4 c Low-fat sour cream
1 tb Sugar
1 ts Vanilla extract
1 Egg white
10 oz Frozen raspberries in light
-syrup, (1 package) thawed

Lemony Cheesecake with Raspberry Topping Preparation

Place a colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over edge of bowl. Spoon the yogurt into colander. Cover loosely with plastic wrap, and refrigerate for 12 hours. Spoon yogurt cheese into a large bowl, and set aside; discard liquid. Coat bottom of 9-inch springform pan with cooking spray. Combine granola and margarine; stir well. Press mixture into bottom of pan. Bake at 325 degrees for 20 minutes, and let cool on a wire rack. Add nonfat sour cream and next 4 ingredients (sour cream through Neufchatel cheese) to the yogurt cheese, and beat at medium speed of a mixer until smooth. Add the grated lemon rind, lemon juice, 1-1/2 teaspoons of vanilla, 2 eggs, and 2 egg whites, and beat well. Spoon the cheese mixture into prepared pan. Bake at 325 degrees for 1 hour; remove from oven. Combine low-fat sour cream, 1 tablespoon sugar, 1 teaspoon vanilla, and 1 egg white; stir well. Spread sour cream mixture evenly over cheesecake, and return to oven; bake an additional 15 minutes. Turn off oven, and let cheesecake stand in closed oven for 1 hour. Remove cheesecake from oven; cover and chill at least 8 hours. Yield: 12 servings (serving size: 1 wedge and 4 teaspoons raspberry topping). Per serving: 295 Calories; 10g Fat (31% calories from fat); 10g Protein; 42g Carbohydrate; 53mg Cholesterol; 236mg Sodium Serving Ideas : Serve with raspberries. Recipe by: Cooking Light, June 1995, page 69 Posted to MC-Recipe Digest V1 #427 by on Jan 28, 1997.

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