Fresh Lemon Cheesecake with Raspberries 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
1. Preheat oven to 350°F. Coat 8-inch square baking pan with nonstick cooking spray.
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.
Fresh Lemon Cheesecake with Raspberries
