- 2/3 cup graham cracker crumbs
- 1 1/2 tablespoons melted butter or margarine
- 3 large eggs, separated
- 1 large egg white
- 1/4 teaspoon cream of tartar
- 1 1/4 cups sugar
- 2 tablespoons cornstarch
- 4 cups nonfat yogurt cheese
- 1 1/2 teaspoons grated lemon peel
- 2 teaspoons vanilla
- 2 tablespoons currant jelly
- 1 cup raspberries, rinsed and drained dry
- calories 278
- caloriesfromfat 12 %
- protein 12 g
- fat 3.8 g
- satfat 1.5 g
- carbohydrate 46 g
- fiber 0.7 g
- sodium 177 mg
- cholesterol 68 mg
How to Make It
Combine crumbs and melted butter. Pat evenly over bottom of an 8-inch cheesecake pan (at least 3 1/2 in. deep) with removable rim.
Bake in a 325° oven until crust is slightly browner, about 15 minutes.
Meanwhile, with a mixer on high speed, beat the 4 egg whites and cream of tartar in a large bowl until foamy. Gradually add 1/2 cup sugar, about 1 tablespoon at a time, beating until the whites hold stiff, shiny peaks.
In another large bowl, stir remaining sugar with cornstarch, then add egg yolks, cheese, lemon peel, and vanilla. Beat (with unwashed beaters) until well blended.
Fold beaten whites into cheese mixture. Scrape the batter into hot or cool crust.
Bake in a 325° oven until center barely jiggles when cake is gently shaken, 50 to 60 minutes. Run a thin-bladed knife between cake and pan rim. Refrigerate cake, uncovered, until cool, at least 3 hours. (If making ahead, cover when cool and chill up to 1 day.)
Melt jelly (in a microwave oven or in a small pan over medium heat), stirring often. Cool, stirring occasionally, until jelly becomes a thick syrup, about 5 minutes.
Remove pan rim. Mound berries on cake and drizzle with jelly. To neatly cut this fluffy dessert, hold a long strand of string (such as dental floss) taut, slide it under the berries to the center of the cake, and push the string down to the pan. Slide out string and repeat to cut wedges. (If using a knife, wipe blade clean between cuts.) Slide a pie server under each wedge and lift out gently.