Joannes Almost Fat Free Lemon Cheesecake Paula Deen Recipes

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JOANNE'S ALMOST FAT-FREE LEMON CHEESECAKE (PAULA DEEN)



Joanne's Almost Fat-Free Lemon Cheesecake (Paula Deen) image

Saw Paula make this today and it looked scrumptious. Lemon cheesecake is spread with a lemon curd after baking. If you want, you can purchase the lemon curd. Imagine that - Paula making anything fat free. Sugar can be substituted for Splenda, if desired. Can't wait to try this.

Provided by Marie

Categories     Cheesecake

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 15

cooking spray
1 3/4 cups crumbled fat free vanilla wafers
1/4 cup unsalted butter, melted
3 (8 ounce) packages fat free cream cheese
1 cup nonfat sour cream
2 cups Splenda granular (sugar substitute)
3 large eggs or 3/4 cup egg substitute
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
1 1/2 teaspoons lemon zest
6 tablespoons lemon juice
1 large egg, plus
1 large egg yolk
1/2 cup Splenda granular (sugar substitute)
2 tablespoons unsalted butter, cut into bits

Steps:

  • Preheat oven to 325°.
  • Lightly spray a 9" springform pan with cooking spray.
  • Mix crumbs and melted butter in a bowl.
  • Press crumb mixture onto bottom and 1 1/2 inches up side of pan.
  • Bake for 8 to 10 minutes or until edges are lightly golden and crust is set.
  • Cool on rack.
  • Make filling: In large bowl with electric mixer on medium-high, beat cream cheese and sour cream for 2 to 3 minutes until fluffy.
  • Gradually beat in Splenda.
  • Beat in eggs, 1 at a time, just until incorporated.
  • Beat in zest and juice.
  • Pour into crust.
  • Bake for 1 hour to 1 hour, 15 minutes, or until center is almost set, but still slightly jiggly. (Do not overbake, as it will firm as it cools).
  • Let cool completely.
  • Make lemon curd: In the top of a double boiler, combine lemon zest, lemon juice, egg, egg yolk, and Splenda 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, if desired.
  • Cool cheesecake in refrigerator several hours or overnight before serving.
  • Note: When I put just Splenda in the ingredients, it would not take it. I would not recommend using anything but sugar or Splenda in this - no other substitutes.

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