Image here
Crust:
Cooking spray
1 3/4 C fat free vanilla wafer cookie crumbs, or any fat free cookie crumbs of your choice
1/4 C unsalted butter melted
Filling:
3 (8 ounce) packages fat free cream cheese
1 C fat free sour cream
2 C sugar or substitute
3 large eggs or 3/4 C egg substitute
2 tsp lemon zest
2 T lemon juice
(Patsy adds 1 lemon cut up and blended with the cream cheese)
Lemon Curd:
1 1/2 tsp lemon zest
6 T lemon juice
1 large egg plus 1 large egg yolk
1/2 C sugar or substitute
2 T unsalted butter cut into bits, or 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 into bottom and 1 1/2 inches up side of plan. Bake for 8-10 minutes or until edges are lightly golden and crust is set. Cool on rack.
Make filling: In a large bowl with electric mixer on med. high, beat cream cheese and sour cream for 2-3 minutes until fluffy. Gradually beat in sugar. Beat in eggs, one at a time until just incorporated. Beat in zest and juice. Pour into crust. Bake for 1 hour and 15 minutes, or until center is almost set but slightly jiggly. Do not over bake because it will firm as it cools.
Make lemon curd: In the top of a double boiler combine lemon zest, lemon juice, egg, egg yolk, and sugar 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.
Paula Dean recipe from the Food Network. Patsy Lincolnhol used candied lemons and whipped cream to decorate.