|Servings Per Recipe: 12
|Amount Per Serving
Preheat the oven to 350° F. Set a rack in the center of the oven.
Crust: In a food processor, whirl the breadcrumbs for 30 seconds. Add the Sweet'N Low and pulse to blend. Add the oil and whirl for 30 seconds or until the mixture is fluffy and looks moist. Spread the crumbs in an 8-inch springform pan to evenly cover the bottom as well as about 1/2-inches up the sides. Bake for 10 minutes until the crust is a rich, golden brown. Set aside to cool. Reduce the oven to 325° F.
Filling: In a mixing bowl beat the ricotta with an electric mixer (medium speed) for 2 minutes or until fluffy. Add the Neuchatel cheese and beat for 1 minute. Add the sour cream and beat for 1 minute. Add the eggs, one egg at a time, beating the mixture well after each egg addition. Add the egg whites, and beat for 30 seconds. Add the lemon zest, lemon juice, vanilla, and Sweet’N Low, and blend to combine. Sift the cornstarch over the filling, and with beater on low, mix until no lumps remain. Pour the mixture into the prepared pan.
Place the cheesecake on a baking sheet and bake for 45-50 minutes, until the edges are firm and lightly colored but the center still jiggles when the pan is tapped. The top will be cracked. Cool the cheesecake on the baking sheet for 10 minutes, then transfer to a wire rack and cool completely. Cover the cheesecake with foil and refrigerate overnight.
Raspberry Sauce: Set a strainer over a mixing bowl. Strain the raspberries and their liquid into the bowl, pressing with the back of a spoon on the fruit to push as much pulp through the strainer as possible; there will be about 3/4 cup strained fruit. Mix in the Sweet'N Low and liqueur or juice. Use the sauce at room temperature or chilled. This sauce keeps in a sealed container in the refrigerator for 4 days. (2 tbsp sauce per piece of cake)