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Rhubarb-Topped Cheesecake

Total Time

Prep: 45 min. + chilling Bake: 35 min. + cooling

Makes

12 servings

No one will believe that this creamy dessert, topped with tangy rhubarb, is actually a light treat. &mdashRuth Eisenreich, Catonsville, Maryland

Ingredients

  • 3/4 cup graham cracker crumbs (about 10 squares)
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons reduced-fat margarine, melted
  • FILLING:
  • 2 packages (8 ounces each) reduced-fat cream cheese, softened
  • 1 cup fat-free vanilla yogurt
  • 3/4 cup sugar
  • 1 cup egg substitute
  • 1 teaspoon grated lemon zest
  • 1/4 cup lemon juice
  • TOPPING:
  • 3 cups diced fresh or frozen rhubarb
  • 1 cup sugar
  • 2 tablespoons plus 1/2 cup cold water, divided
  • 1 tablespoon cornstarch
  • Red food coloring, optional

Directions

  1. In a small bowl, combine cracker crumbs and cinnamon; stir in margarine. Press onto the bottom of a 9-in. springform pan; set aside.
  2. In a large bowl, beat the cream cheese, yogurt and sugar, until smooth. Gradually add egg substitute; beat on low speed just until blended. Stir in lemon zest and juice. Pour filling over crust.
  3. Bake at 350° for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight.
  4. In a large saucepan, combine the rhubarb, sugar and 2 tablespoons water. Bring to a boil. Reduce heat; simmer until rhubarb is tender, about 10 minutes. Combine cornstarch and remaining water until smooth; gradually stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add food coloring if desired. Cover and refrigerate until cool. Spoon over slices of cheesecake.

Nutrition Facts

1 piece: 259 calories, 7g fat, 14mg cholesterol, 272mg sodium, 42g carbohydrate, 8g protein.

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