Luscious Lemon Cheesecake

By Hklbrries

The description of a dessert as a luscious lemon cheesecake may give dieters pause. Happily, though, a wedge of this particular version won't necessarily overload the day's calorie count.

Ingredients

• Lemon Custard:
• 1/2 cup sugar
• 2 tbsp cornstarch
• 1/3 cup lemon juice
• 2 eggs
• 1 tbsp grated lemon rind
• Sesame Crumb Crust:
• 1 1/4 cups dry bread crumbs or vanilla wafer crumbs
• 3 to 4 tbsp toasted sesame seeds
• 2 tbsp sugar
• 1/4 tsp ground cinnamon
• 3 to 4 tbsp margarine, melted
• 1 to 2 tbsp honey or light corn syrup
• Filling:
• 1 (8 ounce) package fat-free cream cheese, softened
• 1 (8 ounce) package reduced-fat cream cheese, softened
• 1/2 cup sugar
• 1/2 cup fat-free sour cream
• 1/4 tsp salt
• 1 tbsp grated lemon rind
• Sesame seeds, as garnish

Preparation

Step 1

Lemon Custard: Mix sugar and cornstarch in small saucepan; whisk in lemon juice. Whisk over medium heat until mixture boils and thickens, about 1 minute.Whisk about 1/2 of the lemon mixture into eggs; whisk egg mixture into lemon mixture. Whisk in lemon rind. Cook over low heat, whisking constantly, 1 to 2 minutes. Cool; refrigerate until chilled, 1 to 2 hours.

Crumb Crust: Combine all ingredients, adding enough honey for ingredients to stick together. Press mixture evenly on bottom and 1/2-inch up side of 10-inch springform pan. Bake at 350 F until browned, about 8 minutes.

Filling: Beat cream cheese until fluffy in large bowl; beat in sugar, sour cream and salt. Beat in chilled lemon custard. Spoon filling into crust, spreading evenly. Sprinkle with lemon rind and sesame seeds. Refrigerate until set, about 4 hours.