Light Lemon Berry Cheesecake

This cheesecake happens to be one of her healthy dishes that's also a standout in the taste department. I'll bet no one you serve this to would ever know it's not a straight-up full-fat cheesecake.

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Prep Time 26 Mins

Cook Time 1 Hour 26 Mins

Chill Time 8 Hours

Yield 12 servings (serving size: 1/12 of cheesecake, about 2 tablespoons raspberries, and about 1 tablespoon sauce)

Ingredients

• 1 cup crushed gingersnap cookies (about 19 cookies)
• 1/3 cup uncooked quick-cooking oats
• 2 tablespoons butter, melted
• Cooking spray
• 1 (24-ounce) carton 1% low-fat cottage cheese
• 1 (8-ounce) block 1/3-less-fat cream cheese, softened
• 1 cup sugar
• 1/3 cup all-purpose flour
• 1 tablespoon grated lemon rind (about 2 lemons)
• 1/4 cup fresh lemon juice (about 2 lemons)
• 3 large eggs
• 1 large egg white
• 1 teaspoon vanilla extract
• 2 cups raspberries
• Lemon Cream Sauce
• Lemon Cream Sauce

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Nutritional Information

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Place crushed gingersnaps, oats, and butter in a food processor; process until blended. Press on bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray. Bake at 350° for 6 minutes. Remove from oven and cool completely. Reduce oven temperature to 325°.

Step 3

Combine cottage cheese and cream cheese in food processor; process 2 minutes or until smooth. Add sugar and next 6 ingredients; process 1 minute or just until blended. Pour cheese mixture over prepared crust.

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Step 4

Bake at 325° for 50 minutes or until center is almost set (center will be soft but will firm when chilled). Turn off oven; leave cheesecake in oven 30 minutes. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature on a wire rack. Cover and chill 8 hours.

Step 5

Unmold cheesecake onto a serving platter. Serve with raspberries and Lemon Cream Sauce. YIELD: 12 servings (serving size: 1/12 of cheesecake, about 2 tablespoons raspberries, and about 1 tablespoon sauce).