Recipe Post

Posted by request.

Crust:
cooking spray
1-3/4 c fat free vanilla wafer cookie crumbs, or any fat free cookie crumbs of choice
4 Tbs unsalted butter, melted

Filling:
3 x 8 oz packages fat free cream cheese softened
1 c fat free sour cream
2 c sugar ( I use Splenda)
3 large eggs or 3/4 c egg substitute
3 tsp lemon zest
2 Tbs lemon juice

Lemon Curd:
1-1/2 tsp lemon zest
6 Tbs lemon juice
1 large egg + 1 large egg yolk
1/2 c sugar ( I use Splenda)
2 Tbs unsalted butter, cut into bits
Fresh raspberries and/or lemon zest( for garnish only, optional)

Making Crust
Preheat oven to 325 degrees
Mix cookie crumbs and butter together, and spray a 9" springform pan with the cooking spray. Press mixture onto bottom and come 1-1/2" up pan sides. Bake for 8 to 10 mins. or until edges are lightly golden and crust is set. Cool.

Making Filling
Beat cream cheese and sour cream on medium speed for 2 to 3 mins until fluffy. Gradually beat in sugar. Beat in eggs 1 @ a time, just until incorporated. Beat in zest and juice. Pour into crust. Bake for 1 hour to 1 hour and 15 mins, or until center is almost set, but still slightly jiggly. Let cool completely.

Making Lemon Curd
(I usually don't make this to put on top unless Ryan asks me to)
In the top of a double broiler, combine lemon zest, lemon juice, egg, egg yolk, and sugar over gradually simmering water. Whisk until hot and frothy, about 5 mins. Gradually whisk in butter and continue whisking for 7 mins or until thickened and coats back of spoon. Remove from heat and cool for 30 mins.

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