Joanne's Almost Fat-free Lemon Cheesecake

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 1 3/4 cups fat free vanilla wafers, crushed
• 1/4 cup unsalted butter, melted
• 3 (8 ounce) packages fat free cream cheese (reduced fat works too!)
• 1 cup nonfat sour cream
• 2 cups sugar (like splenda) or 2 cups sugar substitute (like splenda)
• 3 large eggs or 3/4 cup egg substitute
• 2 teaspoons lemon zest
• 2 tablespoons lemon juice
• 1 1/2 teaspoons lemon zest
• 6 tablespoons lemon juice
• 1 large egg
• 1 egg yolk
• 1/2 cup sugar or 1/2 cup sugar substitute
• 2 tablespoons unsalted butter, cut into small pieces

Recipe

• 1 preheat oven to 325.
• 2 crust.
• 3 lightly spray 9" springform pan with cooking spray.
• 4 mix crumb and melted butter together than press into the bottom of the pan and up the sides approximately 1/2 ".
• 5 bake 8-10 minutes until edges are lightly brown and it's set, then cool on a rack.
• 6 filling.
• 7 in large bowl with electric mixer on medium-high, beat cream cheese and sour cream for 2 to 3 minutes until fluffy.
• 8 gradually beat in sugar or sugar substitute. beat in eggs, 1 at a time, just until incorporated. beat in zest and juice. pour into crust.
• 9 bake for 1 hour to 1 hour, 15 minutes, or until center is almost set, but still slightly jiggly. (do not overbake, as it will firm as it cools). let cool completely.
• 10 lemon curd.
• 11 in the top of a double boiler, combine lemon zest, lemon juice, egg, egg yolk, and sugar or sugar substitute over gently simmering water.
• 12 whisk until hot and frothy, about 5 minutes.
• 13 gradually whisk in butter and continue whisking for 7 minutes or until thickened and coats back of spoon.
• 14 remove from heat and cool for 30 minutes.
• 15 finishing up.
• 16 run a thin blade around the edge of the springform pan and remove sides.
• 17 transfer to a serving plate. spread lemon curd over top.
• 18 let stand at room temperature for 30 minutes.
• 19 garnish with raspberries and zest, if desired.
• 20 cool cheesecake in refrigerator several hours or overnight before serving.