Strawberry-Lemon Cheesecake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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You will never miss the sugar in this rich, lemony dessert. It's even delicious for breakfast with a cup of tea or coffee. Ingredients:
1 cup graham cracker crumbs |
3 tablespoons light butter, melted |
1 tablespoon no-calorie sweetener |
vegetable cooking spray |
1 (16-ounce) container fat-free ricotta cheese |
2 (8-ounce) packages 1/3-less-fat cream cheese |
1 (8-ounce) container fat-free sour cream |
3/4 cup no-calorie sweetener |
1/4 cup all-purpose flour |
3 1/2 tablespoons fresh lemon juice, divided |
1 teaspoon vanilla extract |
3 large eggs |
1/2 cup water |
1 tablespoon no-calorie sweetener |
2 teaspoons cornstarch |
2 tablespoons strawberry extract |
1/2 teaspoon red food coloring |
1 pint fresh strawberries, sliced |
Directions:
1. Combine graham cracker crumbs, melted butter, and 1 tablespoon sweetener; press on bottom and up sides of a 10-inch springform pan coated with cooking spray.
2. Bake at 350° for 10 minutes. Remove from oven. Wrap outside of pan with heavy-duty aluminum foil.
3. Beat ricotta cheese, cream cheese, and sour cream at medium speed with an electric mixer until smooth. Add 3/4 cup sweetener, flour, 2 1/2 tablespoons lemon juice, and vanilla, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Pour batter into prepared pan. Pour water to a 1-inch depth in a broiler pan. Place springform pan in water pan.
4. Bake at 350° for 25 to 30 minutes. Turn oven off. Let cheesecake stand in oven 1 hour. (Do not open oven door.) Remove springform pan from water pan; remove foil from springform pan. Cool cheesecake in pan at room temperature 4 hours. Cover and chill 8 hours.
5. Combine 1/2 cup water, next 4 ingredients, and remaining 1 tablespoon lemon juice in a small saucepan; bring to a boil, whisking constantly. Boil 1 minute or until thickened, whisking constantly. Remove pan from heat, and cool completely. Stir in strawberries. Serve over cheesecake slices.
6. Note: For testing purposes only, we used Splenda Granular for no-calorie sweetener and Land O' Lakes Light Butter for light butter.
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