, no wonder they call you the cheesecake queen! I'm definitely going to put Cheesecake 101 to good use! Thank you!
Here's my favorite recipe. I picked it up from Paula's Home Cooking
, but I made some changes. I'm posting the original recipe, then my changes at the bottom.Joanne's Almost Fat-free Lemon Cheesecake(courtesy of Paula Deen via www.foodnetwork.com)
1 3/4 cups fat-free vanilla wafer cookie crumbs, or any fat-free cookie crumbs of your choice
1/4 cup unsalted butter, melted
3 (8-ounce) packages fat-free cream cheese
1 cup fat-free sour cream
2 cups sugar or sugar substitute (recommended: Splenda)
3 large eggs or 3/4 cup egg substitute
2 teaspoons lemon zest
2 tablespoons lemon juice
1 1/2 teaspoons lemon zest
6 tablespoons lemon juice
1 large egg, plus 1 large egg yolk
1/2 cup sugar or sugar substitute (recommended: Splenda)
2 tablespoons unsalted butter, cut into bits, or any fat-free butter substitute Make crust
: Preheat oven to 325 degrees F.
Lightly spray a (9-inch) 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 sugar or sugar substitute. 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 sugar or sugar substitute 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 and zest, if desired. Cool cheesecake in refrigerator several hours or overnight before serving.My changes
Crust- I didn't have Nilla wafers, so I used Trader Joe's Butter Almond Thins. They make a great crust. Feel free to use any butter-esque cookie you can find.
Filling- I used regular sugar, which results in a creamier cheesecake. I also ended up using regular sour cream and cream cheese, but I've found that you can interchange the fat-free stuff with no noticeable change.
Curd- Regular sugar here, as well. As you can probably tell, I decided to omit the "fat-free" part of the cheesecake.
Baking- I used a water bath, because the one time I didn't, the cake had a lip and cracked in the middle.