Lemony Cheesecake With Raspberry Topping

Ingredients and Instructions

Serving Size: 12

Preparation Time: 0:11

32 ounces vanilla low-fat yogurt (1 carton)

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

8 ounces Neufchatel cheese, (1 package)

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

10 ounces frozen raspberries in light syrup, (1 package) thawed

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.

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 degrees for 20 minutes, and let cool on a wire rack.

Add nonfat sour cream and next 4 ingredients (sour cream through Neufchatel 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 degrees for 1 hour; remove from oven.

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. Yield: 12 servings (serving

size: 1 wedge and 4 teaspoons raspberry topping).