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Ingredientes
- 1 x 9-inch spring form pan
- 1 x and 1/2 c. graham cracker crumbs
- 1/4 c. sugar
- 1/4 c. butter, melted
- 4 x 8-ounce. pkgs. cream cheese, softened
- 1 x and 1/4 c. sugar
- 1/4 c. all-purpose flour
- 3 x Large eggs
- 1/2 c. lowfat sour cream
- 1 tsp lemon zest
- 1 tsp vanilla
- Â Â Topping
- 1 x egg white
- 1 Tbsp. sugar
- 1/2 c. lowfat sour cream
- 1 c. raspberry preserves
Direcciones
- Combine graham cracker crumbs, and sugar and stir, add in melted butter and stir well. Press along the bottom and sides of spring form pan. Combine cream cheese and sugar and beat with a hand mixer; add in flour and Large eggs till blended. Add in lowfat sour cream, lemon zest and vanilla and beat till blended. Pour into graham cracker crust and spread out proportionately. Bake in a 325-degree oven for 1 hour and 15 min. Meanwhile, beat egg white till foamy; add in sugar and lowfat sour cream till soft peaks form. Spread on top of cake and return to the oven for about 15 min. Remove cake from oven and allow it to completely cold. Spread raspberry preserves over the top and serve
- Chefs Notes: Use light cream cheese and lowfat sour cream. You can also use your favorite sugar and egg substitutes.
