Lemon-Glazed Cheesecake

• 2 (8 ounce) packages fat free cream cheese, softened
• 34 cup Equal Spoonful
• 1 tablespoon flour
• 2 teaspoons vanilla extract
• 12 teaspoon fresh lemon zest
• 12 cup nonfat sour cream
• 3 egg whites
• 12 cup graham cracker crumbs
• 13 cup Equal Spoonful
• 1 12 tablespoons arrowroot or 1 12 tablespoons cornstarch
• 1 12 tablespoons lemon juice
• 12 teaspoon fresh lemon zest
• 13 cup water
• 2 cups raspberries

1. Blend first 5 ingredients w/ electric mixer.
2. Add in sour cream and egg whites.
3. Spray 9 pie plate with nonfat cooking spray; press graham cracker crumbs into plate.
4. Pour in cheese mixture and bake at 325 for 40 minute (DO NOT open oven door while baking!
5. ).
6. Cool to room temperature, then refrigerate for 3 hours.
7. For glaze, stir sugar substitute and arrowroot or cornstarch together in a small saucepan then add the lemon juice, lemon zest, and water.
8. Whisk until smooth.
9. Heat in a small saucepan, stirring constantly over medium flame, until mixture is clear and thickened.
10. Spread evenly over cheesecake; set at room temperature.
11. Top with berries.
12. Slice into 8 slices.
13. Serve immediately or chill until ready to eat.

cream cheese, flour, vanilla, lemon zest, nonfat sour cream, egg whites, graham cracker crumbs, arrowroot, lemon juice, lemon zest, water, raspberries

Taken from www.food.com/recipe/lemon-glazed-cheesecake-214401 (may not work)