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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup(s) graham cracker crumbs |
2 tablespoon(s) melted butter |
2 package(s) 8 oz reduced fat cream cheese |
1 package(s) 8 oz fat free cream cheese |
1 1/3 cup(s) sugar |
1/3 cup(s) lemon juice |
1 tablespoon(s) grated lemon peel |
3 eggs, slightly beated |
1 cup(s) 8 oz reduced fat sour cream |
1/2 cup(s) plus 4 tsp sugar,divided |
1 teaspoon(s) vanilla extract |
4 1/2 tablespoon(s) cornstarch |
1/4 teaspoon(s) salt |
3/4 cup(s) water |
1 egg yolk, beaten |
1 tablespoon(s) butter |
1/3 cup(s) lemon juice |
2 teaspoon(s) grated lemon peel |
Directions:
1. Place a 9 in springform pan coated with cooking spray on a double thickness of heavy duty foil. Securely wrap foil around the pan.
2. in a small bowl, combine the grumgs and butter. Press them into the bottom of the prepared pan. Place the pan on a baking sheet. Bake at 325 for 6-9 minutes or until set. Cool on a wire rack.
3. In a large bowl, beat cream cheeses and sugar until smooth. Beat in lemon juice and peel. Add eggs, beat on low speed just until combines. pour over crust. Place springform pan in a large baking pan, add 1 inch of water to larger pan.
4. Bake 325 for 40-45 minutes or until center is almost set. Let stand for 5 minutes. Combine the sour cream, 4 tsp sugar, and vanilla; spread over the cheesecake. Bake 10 minutes longer. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around the edges to loosen; cool 1 hour longer.
5. In a small heavy saucepan, combine the cornstarch, salt and remaining sugar. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. REduce heat; cook and stir 2 minutes longer. remove from heat.
6. Stir a small amount of the hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. Gently stir in the lemon juice, butter, and lemon peel. Cool to room temperature without stirring.
7. Spread over cheesecake. Refrigerate overnight. Remove sides of pan.
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