Lemon Raspberry Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Cream Cheese (Fat Free) - 16 ozNaturally Yours Sour Cream ( Fat Free) - 16 ozEgg Beaters - 1 cupSplenda Granular - 1 cupVanilla Extract - 1 tbspLemon Extract - 1 tspRaspberry Extract - 1 tsp
Drop cream cheese into a bowl that is big enough to use to combine all ingredients in the recipe. Beat the cream cheese until soft with a hand mixer, starting on slow speed, and increasing to medium speed as the cheese softens. Add the sour cream and splenda and beat on medium speed until well blended. Add egg beaters slowly while still beating with you hand mixer until well incorporated. Add and beat in the extract. Pour into a spring form pan and place in a large baking dish that you have filled with about an inch and a half of very hot water. Bake at 350 degrees for 1 hour and 30 minutes. Let cool in the oven without opening the door for about an hour, and then transfer to your refridgerator to continue cooling. Eat as is, or top with your favorie topping.
Number of Servings: 6
Recipe submitted by SparkPeople user AJD361.
Number of Servings: 6
Recipe submitted by SparkPeople user AJD361.
Nutritional Info Amount Per Serving
- Calories: 171.9
- Total Fat: 1.1 g
- Cholesterol: 6.7 mg
- Sodium: 618.6 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 0.0 g
- Protein: 18.5 g
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