Joanne's Almost Fat-Free Lemon Cheesecake (Paula Deen)

Recipe by Marie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Preheat oven to 325°.
  • Lightly spray a 9" springform pan with cooking spray.
  • Mix crumbs and melted butter in a bowl.
  • Press crumb mixture onto bottom and 1 1/2 inches up side of pan.
  • Bake for 8 to 10 minutes or until edges are lightly golden and crust is set.
  • Cool on rack.
  • Make filling: In large bowl with electric mixer on medium-high, beat cream cheese and sour cream for 2 to 3 minutes until fluffy.
  • Gradually beat in Splenda.
  • Beat in eggs, 1 at a time, just until incorporated.
  • Beat in zest and juice.
  • Pour into crust.
  • 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.
  • Make lemon curd: In the top of a double boiler, combine lemon zest, lemon juice, egg, egg yolk, and Splenda over gently simmering water.
  • Whisk until hot and frothy, about 5 minutes.
  • Gradually whisk in butter and continue whisking for 7 minutes or until thickened and coats back of spoon.
  • Remove from heat and cool for 30 minutes.
  • Run a thin blade around the edge of the springform pan and remove sides.
  • Transfer to a serving plate.
  • Spread lemon curd over top.
  • Let stand at room temperature for 30 minutes.
  • Garnish with raspberries, if desired.
  • Cool cheesecake in refrigerator several hours or overnight before serving.
  • Note: When I put just Splenda in the ingredients, it would not take it. I would not recommend using anything but sugar or Splenda in this - no other substitutes.
Advertisement