Lemony Cheesecake With Raspberry Topping Recipe

Name: Lemony Cheesecake With Raspberry Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (32-ounce) carton vanilla low-fat yogurt; 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; 1 (8-ounce) package Neufchatel cheese; 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; 1 (10-ounce) package frozen raspberries in light syrup, thawed

Servings: persons

1 (32-ounce) carton vanilla low-fat yogurt
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
1 (8-ounce) package Neufchatel cheese
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
1 (10-ounce) package frozen raspberries in light syrup, thawed

1
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.
2
Coat bottom of 9-inch springform pan with cooking spray. Combine granola and margarine; stir well. Press mixture into bottom of pan. Bake at 325u00b0 for 20 minutes, and let cool on a wire rack.
3
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 325u00b0 for 1 hour; remove from oven.
4
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. Serve with raspberries.

768

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 (32-ounce) carton vanilla low-fat yogurt, Vegetable cooking spray, 1 cup low-fat granola cereal (without raisins), 1 tablespoon stick margarine, melted, and more.

Yes, Lemony Cheesecake With Raspberry Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemony Cheesecake With Raspberry Topping

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