Joanne's Almost Fat-free Lemon Cheesecake
Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Lighter Side





Crust:
Cooking spray
1 3/4 cups fat-free vanilla wafer cookie crumbs, or any fat-free
cookie crumbs of your choice
1/4 cup unsalted butter, melted
Filling:
3 (8-ounce) packages fat-free cream cheese
1 cup fat-free sour cream
2 cups sugar or sugar substitute (recommended: Splenda)
3 large eggs or 3/4 cup egg substitute
2 teaspoons lemon zest
2 tablespoons lemon juice

Lemon Curd:
1 1/2 teaspoons lemon zest
6 tablespoons lemon juice
1 large egg, plus 1 large egg yolk
1/2 cup sugar or sugar substitute (recommended: Splenda)
2 tablespoons unsalted butter, cut into bits, or any fat-free butter
substitute

Make crust: Preheat oven to 325 degrees F.
Lightly spray a (9-inch) springform pan with cooking spray. Mix
crumbs and melted butter in a bowl. Press crumb mixture onto bottom
and 1 1/2 inches up side of pan. Bake for 8 to 10 minutes or until
edges are lightly golden and crust is set. Cool on rack.

Make filling: In large bowl with electric mixer on medium-high, beat
cream cheese and sour cream for 2 to 3 minutes until fluffy.
Gradually beat in sugar or sugar substitute. Beat in eggs, 1 at a
time, just until incorporated. Beat in zest and juice. Pour into
crust. Bake for 1 hour to 1 hour, 15 minutes, or until center is
almost set, but still slightly jiggly. (Do not overbake, as it will
firm as it cools). Let cool completely.

Make lemon curd: In the top of a double boiler, combine lemon zest,
lemon juice, egg, egg yolk, and sugar or sugar substitute over gently
simmering water. Whisk until hot and frothy, about 5 minutes.
Gradually whisk in butter and continue whisking for 7 minutes or
until thickened and coats back of spoon. Remove from heat and cool
for 30 minutes.

Run a thin blade around the edge of the springform pan and remove
sides. Transfer to a serving plate. Spread lemon curd over top. Let
stand at room temperature for 30 minutes. Garnish with raspberries
and zest, if desired. Cool cheesecake in refrigerator several hours
or overnight before serving.

ENJOY!!!