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Lemony Cheesecake with Raspberry Topping

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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. 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.

  2. 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.

  3. 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.

  4. 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.