Recipe - Lemony Cheesecake With Raspberry Topping

32 ounce Vanilla lowfat yogurt, (1
carton)
Vegetable cooking spray
1 cup Lowfat granola cereal,
(without raisins)
1 tablespoon Stick margarine, melted
1 cup Nonfat sour cream
Three fourths cup Sugar
3 tablespoon Cornstarch
One fourth teaspoon Salt
8 ounce Neufchatel cheese, (1
package)
1 teaspoon Grated lemon rind
2 tablespoon Lemon juice
1 One half teaspoon Vanilla extract
2 Eggs
2 Egg whites
Three fourths cup Lowfat sour cream
1 tablespoon Sugar
1 teaspoon Vanilla extract
1 Egg white
10 ounce Frozen raspberries in light
syrup, (1 package) thawed

Place a colander in a 2quart glass measure or medium bowl. Line colander
with 4 layers of cheesecloth, allowing cheesecloth to extend over edge of
bowl. Spoon the yogurt into colander. Cover loosely with plastic wrap, and
refrigerate for 12 hours.

Spoon yogurt cheese into a large bowl, and set aside; discard liquid.

Coat bottom of 9inch springform pan with cooking spray. Combine granola
and margarine; stir well. Press mixture into bottom of pan.

Bake at 325 degrees for 20 minutes, and let cool on a wire rack.

Add nonfat sour cream and next 4 ingredients (sour cream through Neufchatel
cheese) to the yogurt cheese, and beat at medium speed of a mixer until
smooth. Add the grated lemon rind, lemon juice, 1One half teaspoons of vanilla,
2 eggs, and 2 egg whites, and beat well. Spoon the cheese mixture into
prepared pan.

Bake at 325 degrees for 1 hour; remove from oven.

Combine lowfat sour cream, 1 tablespoon sugar, 1 teaspoon vanilla, and 1
egg white; stir well. Spread sour cream mixture evenly over cheesecake, and
return to oven; bake an additional 15 minutes. Turn off oven, and let
cheesecake stand in closed oven for 1 hour. Remove cheesecake from oven;
cover and chill at least 8 hours. Yield: 12 servings (serving size: 1 wedge
and 4 teaspoons raspberry topping).

Per serving: 295 Calories; 10g Fat (31% calories from fat); 10g Protein;
42g Carbohydrate; 53mg Cholesterol; 236mg Sodium

Serving Ideas : Serve with raspberries.

Recipe by: Cooking Light, June 1995, page 69

Posted to MCRecipe Digest V1 #427 by igor@digex.net on Jan 28, 1997.