Raspberry Lemon Cheesecake - Sugar Free

Name: Raspberry Lemon Cheesecake - Sugar Free
Ingredients: Low Fat Crumb Crust; 2/3 cup Grape-nuts cereal or 2/3 cup graham cracker crumbs; 2/3 cup graham cracker crumbs; 1/3 cup Splenda granular, sugar substitute; 1 tablespoon butter or 1 tablespoon margarine, melted; 1 egg white, beaten until frothy; 1 tablespoon unsweetened apple juice or 1 tablespoon water; Filling; 2 cups low-fat ricotta cheese; 8 ounces light cream cheese, softened; 3 eggs; 1 cup skim milk; 1/2 cup light sour cream; 1/3 cup all-purpose flour; 1/4 cup lemon juice; 1 tablespoon grated lemon rind (optional); 1 1/4 cups Splenda sugar substitute, granular; 1/4 teaspoon salt; Raspberry Topping; 1/2 cup reserved raspberry juice; 3 tablespoons cornstarch; 2/3 cup Splenda granular, sugar substitute; 20 ounces unsweetened raspberries, thawed and drained (2-10pkg)

23 ingredients

1 steps

Ingredients

Low Fat Crumb Crust
2/3 cup Grape-nuts cereal or 2/3 cup graham cracker crumbs
2/3 cup graham cracker crumbs
1/3 cup Splenda granular, sugar substitute
1 tablespoon butter or 1 tablespoon margarine, melted
1 egg white, beaten until frothy
1 tablespoon unsweetened apple juice or 1 tablespoon water
Filling
2 cups low-fat ricotta cheese
8 ounces light cream cheese, softened
3 eggs
1 cup skim milk
1/2 cup light sour cream
1/3 cup all-purpose flour
1/4 cup lemon juice
1 tablespoon grated lemon rind (optional)
1 1/4 cups Splenda sugar substitute, granular
1/4 teaspoon salt
Raspberry Topping
1/2 cup reserved raspberry juice
3 tablespoons cornstarch
2/3 cup Splenda granular, sugar substitute
20 ounces unsweetened raspberries, thawed and drained (2-10pkg)

Directions

1

["Crust: In a blender, process Grape-Nuts into crumbs. Combine all ingredients. Press into a 9\" springform pan. Bake at 350 F (180 C) for 10 minutes. Cool.""