You are here: Home » Recipes » Lemon Cheesecake with Raspberry Sauce Lemon Cheesecake with Raspberry Sauce Recipe by Relish ContributorKitchen Tested Yield 12 servings Attention cheesecake and lemon lovers: here is the ultimate reduced-fat dessert. PrintEmail Ingredients Cheesecake:1 cup gingersnap cookie crumbs2 tablespoons margarine or butter, melted3 (8-ounce) packages fat-free cream cheese1 cup sugar2 large eggs2 large egg whites3 tablespoons all-purpose flour1 tablespoon grated lemon rind1 (8-ounce) container nonfat lemon yogurt1 teaspoon vanilla extract Raspberry Sauce (recipe follows)Raspberry Sauce:1 (12-ounce) package frozen sweetened raspberries, thawed (about 2 cups)2 tablespoons lemon juice1 1/2 tablespoons cornstarch Instructions 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. 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. 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. 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.