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Sour Cream: A Lighter Classic Cheesecake

Source of Recipe

Low-Fat Meals, Vol. VI, #3


List of Ingredients

nonstick cooking spray
1 1/4 cups graham-cracker crumbs
3/4 cup granulated sugar -- divided
1/4 cup prepared prune butter
16 ounces fatfree cream cheese -- softened
grated peel of 1 lemon
1 tablespoon lemon juice
2 teaspoons vanilla extract -- divided
3 eggs
1 cup fat-free sour cream


Recipe

Generously coat an 8 1/2- or 9-inch springform pan with cooking spray. In medium bowl, combine crumbs and 3 tablespoons sugar. Cut in prune butter with pastry blender until mixture resembles coarse crumbs. Press evenly onto bottom and about 1 1/4 inches up side of pan; set aside. Preheat oven to 375ºF. In large mixer bowl, beat cream cheese, 1/2 cup sugar, lemon peel, lemon juice and 1 teaspoon vanilla at medium speed about 2 minutes, until smooth. Add eggs, one at a time, beating well after each addition. Pour into prepared crust.

Bake in center of oven about 50 minutes, until just set. Meanwhile, in small bowl, combine sour cream with the remaining 1 tablespoon sugar and 1 teaspoon vanilla. Spread over top of hot cake and bake 10 minutes more. Cool completely on wire rack. Cover and refrigerate until chilled, at least 2 hours. Cut into wedges. Serve with berries or seasonal fresh fruit slices. Makes 12 servings.