Lemon-Grape Cheesecake

Lemon-Grape Cheesecake
Servings: 12 Prep 15 mins Bake 325°F 55 mins Cool 1 hr Chill 2 hrs

Ingredients

  • Crust:
  • 13 low-fat honey graham cracker boards
  • 7 tablespoons unsalted butter, melted
  • 2 tablespoons sugar
  • 1 teaspoon grated lemon rind
  • 1/4 teaspoon salt
  • Filling:
  • 1/3 cup grape jelly
  • 2 packages (8 ounces each) 1/3-less-fat cream cheese, package (8 ounces) regular cream cheese, at room temperature
  • 1 package (8 ounces) regular cream cheese, at room temperature
  • 1 tablespoon cornstarch
  • 2 teaspoons grated lemon rind
  • 3 tablespoons fresh lemon juice
  • 2 large eggs
  • Red and blue food coloring
  • Garnish (optional):
  • 1 3/4 cups red seedless grapes
  • 1/4 cup liquid pasteurized egg whites
  • 1/2 cup granulated sugar
  • 2 tablespoons grape jelly

Make It

1. Heat oven to 325 degrees F.

Crust:

2. In food processor, crush graham crackers to fine crumbs. Transfer to bowl. Stir in butter, sugar, rind and salt until evenly moistened. Press over bottom and part way up side of 9-inch springform pan. Refrigerate.

Filling:

3. In a small glass bowl, microwave jelly on medium-high for 20 seconds, or until smooth. Let cool. In large bowl, beat cream cheeses until smooth. Add sugar-cornstarch mixture, lemon rind and juice; beat until smooth. Add eggs; beat until creamy. Remove 1 cup batter to a small bowl. Beat cooled jelly into 1 cup batter. Tint light purple with red and blue food coloring. Dollop white batter into crust, alternating with purple batter. Swirl to combine.

4. Bake in 325 degree F oven about 55 to 60 minutes, or until center is set on top but still jiggles slightly when tapped. Transfer to wire rack; run a thin knife between cake and edge of pan. Cool 2 hours, then refrigerate 2 hours or more.

Garnish:

5. Rinse grapes; pat dry. Place egg whites in a bowl. Place sugar in a second bowl. Working with 4 grapes at a time, coat with egg whites, then with sugar. Place on a sheet of waxed paper to dry. Repeat.

To serve:

6. Remove side of pan. Remove cake from bottom using thin spatula. Microwave jelly on high for 15 seconds. Pour onto cheesecake; spread with pastry brush. Top with grapes. Makes 12 servings.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 393, Fat, total (g): 23, chol. (mg): 101, sat. fat (g): 14, carb. (g): 41, fiber (g): , pro. (g): 7, sodium (mg): 313, Percent Daily Values are based on a 2,000 calorie diet.