Joanne's Almost Fat-free Lemon Cheesecake

Ingredients

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

Procedure

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.