Joanne's Almost Fat-Free Lemon Cheesecake

Submitted by sjkotylak

"Found this on the Food Network for Paula Deen! I've also substituted graham wafers for the vanilla ones and I bought some lemon curd for the top once, but it wasn't quite the same... I've served it with raspberry coulis and with cherry pie filling... mmm... lemony. I just spotted a lemon cookie in the store I think I may try next."

 

• Ready In: 1hr 30mins
• Ingredients: 14
• Yields: 1 cheesecake
• Serves: 12-16

ingredients

• 1 3⁄4 cups fat free vanilla wafers, crushed
• 1⁄4 cup unsalted butter, melted
• 3 (8 ounce) packages fat free cream cheese (reduced fat works too!)
• 1 cup nonfat sour cream
• 2 cups sugar (like Splenda) or 2 cups sugar substitute (like Splenda)
• 3 large eggs or 3/4 cup egg substitute
• 2 teaspoons lemon zest
• 2 tablespoons lemon juice
• 1 1⁄2 teaspoons lemon zest
• 6 tablespoons lemon juice
• 1 large egg
• 1 egg yolk
• 1⁄2 cup sugar or 1/2 cup sugar substitute
• 2 tablespoons unsalted butter, cut into small pieces

directions

1. Preheat oven to 325.
2. CRUST.
3. Lightly spray 9" springform pan with cooking spray.
4. Mix crumb and melted butter together than press into the bottom of the pan and up the sides approximately 1/2 ".
5. Bake 8-10 minutes until edges are lightly brown and it's set, then cool on a rack.
6. FILLING.
7. In large bowl with electric mixer on medium-high, beat cream cheese and sour cream for 2 to 3 minutes until fluffy.
8. Gradually beat in sugar or sugar substitute. Beat in eggs, 1 at a time, just until incorporated. Beat in zest and juice. Pour into crust.
9. Bake for 1 hour to 1 hour, 15 minutes, or until center is almost set, but still slightly jiggly. (Do not overbake, as it will firm as it cools). Let cool completely.
10. LEMON CURD.
11. In the top of a double boiler, combine lemon zest, lemon juice, egg, egg yolk, and sugar or sugar substitute over gently simmering water.
12. Whisk until hot and frothy, about 5 minutes.
13. Gradually whisk in butter and continue whisking for 7 minutes or until thickened and coats back of spoon.
14. Remove from heat and cool for 30 minutes.
15. FINISHING UP.
16. Run a thin blade around the edge of the springform pan and remove sides.
17. Transfer to a serving plate. Spread lemon curd over top.
18. Let stand at room temperature for 30 minutes.
19. Garnish with raspberries and zest, if desired.
20. Cool cheesecake in refrigerator several hours or overnight before serving.