Lemon Cheesecake with Raspberry Sauce

Kitchen Tested
  • Yield 12 servings

Attention cheesecake and lemon lovers: here is the ultimate reduced-fat dessert.


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



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