Fresh Lemon Cheesecake with Raspberries
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Fresh Lemon Cheesecake with Raspberries." 05 December 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/fresh-lemon-cheesecake-with-raspberries-recipe.htm> 24 July 2008.
Yield: Makes 12 servings
Ingredients:
4
ounces fat-free cream cheese, softened
2
ounces reduced-fat cream cheese, softened
1/2
cup sugar
1
teaspoon vanilla
2
tablespoons fresh lemon juice
2
teaspoons lemon peel, divided
1/2
cup cholesterol-free egg substitute
1
container (8 ounces) fat-free sour cream
5
packets sugar substitute or equivalent of 10 teaspoons sugar, divided
2
cups raspberries or other berries
Preparation:
1.
Preheat oven to 350°F. Coat 8-inch square baking pan with nonstick cooking spray; set aside.
2.
Beat cream cheese, sugar and vanilla in large bowl with electric mixer at high speed until smooth. Add lemon juice, 1 teaspoon lemon peel and egg substitute; beat until well blended. Pour into prepared pan.
3.
Bake 40 minutes or until firm to touch. Cool completely in pan on wire rack.
4.
Combine sour cream and 3 packets sugar substitute in medium bowl; whisk until smooth. Spoon sour cream mixture over cooled cheesecake, smoothing evenly over top; refrigerate overnight.
5.
Toss raspberries with remaining 2 packets sugar substitute 30 minutes before serving; let stand at room temperature. Just before serving, toss berries with remaining 1 teaspoon lemon peel. Spoon berry mixture on top of cheesecake.
Nutritional Information:
| Serving Size: 1 slice cheesecake with topping (1/12 of total recipe) | |
| Fiber | 1 g |
| Carbohydrate | 17 g |
| Cholesterol | 14 mg |
| Saturated Fat | 3 g |
| Total Fat | 5 g |
| Calories from Fat | 30 % |
| Calories | 143 |
| Protein | 7 g |
| Sodium | 218 mg |
Dietary Exchange:
| Meat | 1/2 |
| Starch | 1 |
| Fat | 1 |
This recipe appears in: Cheesecakes