Lemon-Glazed Cheesecake
- Ready In:
- 4hrs 30mins
- Ingredients:
- 14
- Yields:
-
1 cheesecake
- Serves:
- 8
ingredients
- 2 (8 ounce) packages fat free cream cheese, softened
- 3⁄4 cup Equal Spoonful
- 1 tablespoon flour
- 2 teaspoons vanilla extract
- 1⁄2 teaspoon fresh lemon zest
- 1⁄2 cup nonfat sour cream
- 3 egg whites
- 1⁄2 cup graham cracker crumbs
- 1⁄3 cup Equal Spoonful
- 1 1⁄2 tablespoons arrowroot or 1 1/2 tablespoons cornstarch
- 1 1⁄2 tablespoons lemon juice
- 1⁄2 teaspoon fresh lemon zest
- 1⁄3 cup water
- 2 cups raspberries
directions
- Blend first 5 ingredients w/ electric mixer.
- Add in sour cream and egg whites.
- Spray 9” pie plate with nonfat cooking spray; press graham cracker crumbs into plate.
- Pour in cheese mixture and bake at 325 for 40 minute (DO NOT open oven door while baking!).
- Cool to room temperature, then refrigerate for 3 hours.
- For glaze, stir sugar substitute and arrowroot or cornstarch together in a small saucepan then add the lemon juice, lemon zest, and water.
- Whisk until smooth.
- Heat in a small saucepan, stirring constantly over medium flame, until mixture is clear and thickened.
- Spread evenly over cheesecake; set at room temperature.
- Top with berries.
- Slice into 8 slices. Serve immediately or chill until ready to eat.
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