Cheesecake -- New York Accent
Serves: 6
Cook time: 55 mins
Ingredients
| 2 Tbsp | cornstarch |
| ¾ cup | egg substitute, liquid |
| 300 g | frozen unsweetened raspebbries, thawed |
| ⅓ cup | graham cracker crumbs (low fat if available) |
| 1 ½ tsp | grated lemon zest |
| 1 Tbsp | lemon juice |
| 2 tsp | lemon zest |
| 24 oz | low fat cream cheese |
| mixed berries to garnish | |
| ¾ cup | sugar (cake) |
| ⅓ cup | sugar (topping) |
| 1 ½ tsp | vanilla extract |
Steps
Cake
In large mixing bowl, using an electric mixer, beat together cream cheese, sugar, vanilla until well blended. Add egg substitute, lemon zest and lemon juice. Beat just enough to blend, no more.
Coat base of an 8 inch springform pan or 9 inch pie plate with cooking spray.
Add graham cracker crumbs and shake pan so crumbs cling to the bottom and sides. Shake excess crumbs into a small bowl. Pour cream cheese mixture into prepared pan.
Dust the top lightly with some of the remaining crumbs.
Bake at 325F for 45 minutes or until centre is almost set.
Transfer pan to a wire rack. Cool. Refrigerate at least 3 hours before serving. Garnish with mixed berries if desired.
Raspberry Coulis Topping
- Frozen unsweetened raspberries thawed
- Sugar
- Cornstarch
- Lemon juice
- Lemon zest
In small saucepan, combine sugar and cornstarch. Stir in lemon juice, zest and juice from drained raspberries. ( Some water may be added to raspberry juice). Cook over medium heat until mixture boils, simmer for 1 minute. Remove from heat, stir in raspberries. Chill. Just before serving, spread over cheesecake.