Lemon Cheesecake with Raspberry Sauce

  • Yield: 12 servings


1cup gingersnap cookie crumbs
2tablespoons margarine or butter, melted
3 (8-ounce) packages fat-free cream cheese
1cup sugar
2large eggs
2large egg whites
3tablespoons all-purpose flour
1tablespoon grated lemon rind
1 (8-ounce) container nonfat lemon yogurt
1teaspoon vanilla extract
Raspberry Sauce (recipe follows)
Raspberry Sauce:
1 (12-ounce) package frozen sweetened raspberries, thawed (about 2 cups)
2tablespoons lemon juice
1 1/2tablespoons cornstarch


  1. Preheat oven to 350F. To prepare the cheesecake: Mix together gingersnap crumbs and margarine and pat along bottom of a 9-inch springform pan coated with nonstick cooking spray.
  2. In a mixing bowl, beat together the cream cheese and sugar until smooth. Add the eggs and egg whites, one at a time, beating until creamy. Add the flour, lemon rind, yogurt and vanilla.
  3. Pour cheese mixture into prepared crust. Bake for 50 to 60 minutes or until center is set. Turn oven off, cool cheesecake in oven. Cover and chill 6 to 8 hours. Remove sides of springform pan.
  4. To prepare the sauce: Combine all ingredients in saucepan; bring to a boil. Cook over medium-high heat, stirring until thickened.  Remove from heat, cover and chill. If raspberries are unsweetened, add about 1/3 cup sugar. Makes 1 1/4 cups. Serve with cheesecake.

Nutritional Info *per serving

  • Calories 238
  • Fat 4g
  • Saturated Fat 1g
  • Cholesterol 40mg
  • Sodium 413mg
  • Carbohydrate 39g
  • Fiber 1g
  • Protein 12g