Ingredients
Crust: 1/3 c. vanilla wafer crumbs (10 cookies) 2 teaspoons
sugar 1/4 tsp. grated lemon peel Filling: 3 (8oz.) pkg. 1/3 less-
fat cream cheese (Neufchatel), softened 1 c. sugar 1 cup
refrigerated or frozen fat-free egg product, thawed 1 (8oz)
contaner low-fat lemon yogurt 2 teaspoons vanilla 1 teaspoon
grated lemon peel Topping: 1 (11 1/4 oz) jar lemon curd (about 1
cup) 4 cups fresh fruit (strawberry, kiwifruit and or
raspberries slices)
Directions
Heat oven to 350. Spray 9 inch springform pan with nonstick
cooking spray. In small bowl combine crust ingredients, mix
well. Sprinkle crust mixture in bottom and half way up sides of
spray-coated pan. In large bowl, beat cream cheese until smooth.
Gradually add 1 cup sugar, beating until smooth. Add remaining
filling ingredients, beat until smooth. Pour into crumb-coated
pan. Place shallow pan half full of hot water on lowest oven
rack to prevent cracks from forming on top of cheesecake. Bake
cheesecake at 350 for 50 - 60 minutes or until center is almost
set. Cool in pan on wire rack 1 1/2 hours or until room
temperature. In small bowl, stir lemon curd to soften. Spread
evenly over top of cheesecake. Refrigerate 4 hours or overnight.
To serve, remove sides of pan. Cut cheesecake into wedges.
Arrange individual esdges on dessert plates; top with fruit.
Store in refrigerator.
Serving Suggestions
Lemon curd is a tangy filling with a texture like pudding but a
flavor like lemon meringue pie filling. Look for it in the
condiment section of the grocery store. If it's unavailable,
simply substitute a half can of lemon pie filling.
Posted by Karen
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