Recipe: Lemony Cheesecake With Raspberry Topping


  • 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


  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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Turn off oven, and let cheesecake stand in closed oven for 1 hour.
  8. Remove cheesecake from oven; cover and chill at least 8 hours.

Number of servings (yield): 12

Meal type: dessert

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)