Lemony Cheesecake with Raspberry Topping

Cooking Light
12 servings (serving size: 1 wedge and 4 teaspoons raspberry topping)


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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 Neufchâtel 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


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

Add nonfat sour cream and next 4 ingredients (sour cream through Neufchâtel 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° 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. Serve with raspberries.

Created date

July 2002

Nutritional Information

Calories 244
Caloriesfromfat 34 %
Fat 9.2 g
Satfat 4.7 g
Monofat 3 g
Polyfat 0.9 g
Protein 7.8 g
Carbohydrate 32.6 g
Fiber 2.2 g
Cholesterol 56 mg
Iron 0.4 mg
Sodium 202 mg
Calcium 79 mg