Lemon Raspberry Cheesecake

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Lemon Raspberry Cheesecake calories by ingredient
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Made with fat free cream cheese and sour cream Made with fat free cream cheese and sour cream
Number of Servings: 6


    Cream Cheese (Fat Free) - 16 oz
    Naturally Yours Sour Cream ( Fat Free) - 16 oz
    Egg Beaters - 1 cup
    Splenda Granular - 1 cup
    Vanilla Extract - 1 tbsp
    Lemon Extract - 1 tsp
    Raspberry 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.

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