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Fresh Lemon Cheesecake with Raspberries


Makes 12 servings


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


  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

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