Lemony Cheesecake with Raspberry Topping |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 (32-ounce) carton vanilla low-fat yogurt |
vegetable cooking spray |
1 cup low-fat granola cereal (without raisins) |
1 tablespoon stick margarine, melted |
1 cup nonfat sour cream |
3/4 cup sugar |
3 tablespoons cornstarch |
1/4 teaspoon salt |
1 (8-ounce) package neufchâtel cheese |
1 teaspoon grated lemon rind |
2 tablespoons lemon juice |
1 1/2 teaspoons vanilla extract |
2 eggs |
2 egg whites |
3/4 cup low-fat sour cream |
1 tablespoon sugar |
1 teaspoon vanilla extract |
1 egg white |
1 (10-ounce) package frozen raspberries in light syrup, thawed |
Directions:
1. 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.
2. 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° for 20 minutes, and let cool on a wire rack.
3. Add nonfat sour cream and next 4 ingredients (sour cream through Neufchâtel 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° for 1 hour; remove from oven.
4. 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. Serve with raspberries.
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