Strawberry-Lemon Cheesecake

recipe
You will never miss the sugar in this rich, lemony dessert. It's even delicious for breakfast with a cup of tea or coffee.

Yield:

Makes 12 servings

Recipe from

Southern Living

Nutritional Information

Calories 196
Caloriesfromfat 50 %
Fat 11 g
Satfat 2.2 g
Monofat 1.6 g
Polyfat 0.7 g
Protein 8.8 g
Carbohydrate 13 g
Fiber 0.6 g
Cholesterol 70 mg
Iron 0.6 mg
Sodium 108 mg
Calcium 126 mg

Ingredients

1 cup graham cracker crumbs
3 tablespoons light butter, melted
1 tablespoon no-calorie sweetener
Vegetable cooking spray
1 (16-ounce) container fat-free ricotta cheese
2 (8-ounce) packages 1/3-less-fat cream cheese
1 (8-ounce) container fat-free sour cream
3/4 cup no-calorie sweetener
1/4 cup all-purpose flour
3 1/2 tablespoons fresh lemon juice, divided
1 teaspoon vanilla extract
3 large eggs
1/2 cup water
1 tablespoon no-calorie sweetener
2 teaspoons cornstarch
2 tablespoons strawberry extract
1/2 teaspoon red food coloring
1 pint fresh strawberries, sliced

Preparation

Combine graham cracker crumbs, melted butter, and 1 tablespoon sweetener; press on bottom and up sides of a 10-inch springform pan coated with cooking spray.

Bake at 350° for 10 minutes. Remove from oven. Wrap outside of pan with heavy-duty aluminum foil.

Beat ricotta cheese, cream cheese, and sour cream at medium speed with an electric mixer until smooth. Add 3/4 cup sweetener, flour, 2 1/2 tablespoons lemon juice, and vanilla, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Pour batter into prepared pan. Pour water to a 1-inch depth in a broiler pan. Place springform pan in water pan.

Bake at 350° for 25 to 30 minutes. Turn oven off. Let cheesecake stand in oven 1 hour. (Do not open oven door.) Remove springform pan from water pan; remove foil from springform pan. Cool cheesecake in pan at room temperature 4 hours. Cover and chill 8 hours.

Combine 1/2 cup water, next 4 ingredients, and remaining 1 tablespoon lemon juice in a small saucepan; bring to a boil, whisking constantly. Boil 1 minute or until thickened, whisking constantly. Remove pan from heat, and cool completely. Stir in strawberries. Serve over cheesecake slices.

Note: For testing purposes only, we used Splenda Granular for no-calorie sweetener and Land O' Lakes Light Butter for light butter.

Deborah A. Smith, Boca Raton, Florida,

Southern Living

November 2004
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