Lemon Cheesecake with Berry Topping

Serves: 12
Total Calories: 190


3/4 cup fat-free granola
16 ounces fat-free cottage cheese
8 ounces fat-free cream cheese, softened
1/4 cup plus 1/2 tablespoon flour
1 1/4 cups sugar
4 egg whites, beaten
1 tablespoon lemon juice
1 tablespoon grated lemon peel
1/4 cup blueberries
1/4 cup strawberries
1/4 cup raspberries


Preheat oven to 325°. Place granola in food processor or blender, and blend until slightly ground. Lightly spray 8-inch springform pan with cooking spray and place ground granola in pan.

Combine cottage cheese and cream cheese in food processor or blender, and process until smooth. Add flour, sugar, egg whites, lemon juice, and lemon rind to cheese mixture. Pour into prepared pan and bake in preheated oven for 50 minutes. Turn oven off and let the cheesecake remain in oven for another hour, with the door slightly open. Remove pan from oven and allow cheesecake to cool completely before removing sides of pan. Top cheesecake with mixed berries and serve.

Fun Fact: The Gadsden Purchase is a 29,670-square-mile region of what is today southern Arizona and southwestern New Mexico. It was purchased by the United States in a treaty signed by President Franklin Pierce in 1853, and then ratified by the U.S. Senate on April 25, 1854. It is named for James Gadsden, the American ambassador sent to Mexico at the time. The purchase included lands south of the Gila River and west of the Rio Grande. The Gadsden Purchase was intended to allow for the construction of a transcontinental railroad along a very southern route, and it was part of negotiations needed to finalize border issues that remained unresolved from the Treaty of Guadalupe-Hidalgo, which ended the Mexican-American War of 1846–48.

Nutritional Facts:

Serves: 12
Total Calories: 190
Calories from Fat: 67

This Lemon Cheesecake with Berry Topping recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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