This is surprisingly good. I always think of fat-free and sugar-free being flavor-free rubber, but not this. It is a light lemon cheesecake. Recipe courtesy Paula Deen.
Cooking spray
1 3/4 cups fat-free vanilla wafer cookie crumbs, or any
fat-free cookie crumbs of your choice
1/4 cup unsalted butter, melted
Filling:
3 (8-ounce) packages fat-free cream cheese*
1 cup fat-free sour cream
2 cups sugar or sugar substitute (recommended: Splenda)
3 large eggs or 3/4 cup egg substitute
2 teaspoons lemon zest
2 tablespoons lemon juice
Lemon Curd:
1 1/2 teaspoons lemon zest
6 tablespoons lemon juice
1 large egg, plus 1 large egg yolk
1/2 cup sugar or sugar substitute (recommended: Splenda)
2 tablespoons unsalted butter, cut into bits, or any
fat-free butter substitute
Preheat oven to 325ª.
Lightly spray a (9-inch) springform pan with cooking spray.
Mix crumbs and melted butter in a bowl. Press crumb mixture onto bottom and 1
1/2 inches up side of pan. Bake for 8 to 10 minutes or until edges are lightly
golden and crust is set. Cool on rack.
Make filling: In large bowl with electric mixer on
medium-high, beat cream cheese and sour cream for 2 to 3 minutes until fluffy.
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. Bake for 1 hour to
1 hour, 15 minutes, or until center is almost set, but still slightly jiggly.
(Do not over bake, as it will firm as it cools). Let cool completely.
Make lemon curd: In the top of a double boiler, combine
lemon zest, lemon juice, egg, egg yolk, and sugar or sugar substitute over
gently simmering water. Whisk until hot and frothy, about 5 minutes. Gradually
whisk in butter and continue whisking for 7 minutes or until thickened and
coats back of spoon. Remove from heat and cool for 30 minutes.
Run a thin blade around the edge of the springform pan and remove
sides. Transfer to a serving plate. Spread lemon curd over top. Let stand at
room temperature for 30 minutes. Garnish with raspberries and zest, if desired.
Cool cheesecake in refrigerator several hours or overnight before serving.
*I substituted one package of 1/3 less fat cream cheese, for one package of fat free.
*I substituted one package of 1/3 less fat cream cheese, for one package of fat free.
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