Strawberry-Lemon Cheesecake

Method:

1. 1

   Combine graham cracker crumbs, melted butter, and 1 tablespoon sweetener; press on bottom and up sides of a 10-inch springform pan coated with cooking spray.

2. 2

   Bake at 350 for 10 minutes.

3. 3

   Remove from oven. Wrap outside of pan with heavy-duty aluminum foil.

4. 4

   Beat ricotta cheese, cream cheese, and sour cream at medium speed with an electric mixer until smooth.

5. 5

   Add 3/4 cup sweetener, flour, 2 1/2 tablespoons lemon juice, and vanilla, beating until blended.

6. 6

   Add eggs, 1 at a time, beating until blended after each addition.

7. 7

   Pour batter into prepared pan.

8. 8

   Pour water to a 1-inch depth in a broiler pan.

9. 9

   Place springform pan in water pan.

10. 10

    Bake at 350 for 25 to 30 minutes. Turn oven off.

11. 11

    Let cheesecake stand in oven 1 hour. (Do not open oven door.)

12. 12

    Remove springform pan from water pan; remove foil from springform pan. Cool cheesecake in pan at room temperature 4 hours. Cover and chill 8 hours.

13. 13

    Combine 1/2 cup water, next 4 ingredients, and remaining 1 tablespoon lemon juice in a small saucepan; bring to a boil, whisking constantly. Boil 1 minute or until thickened, whisking constantly.

14. 14

    Remove pan from heat, and cool completely. Stir in strawberries.

15. 15

    Serve over cheesecake slices.

16. 16

    Note: For testing purposes only, we used Splenda Granular for no-calorie sweetener and Land O' Lakes Light Butter for light butter.

Adapted from My Recipes