Chilled Lemon Cheesecake

Provided by Woman's Day

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Prep: 33 mins
Cook:
Ready in: 4 hr., 33 mins

Serves:

Ingredients

1 envelope unflavored gelatin
1/4 cup cold water
3 bricks (8 ounces each) fat-free cream cheese, at room temperature
1 cup sugar
1 cup fat-free sour cream, at room temperature
2 teaspoons freshly grated lemon peel
1/3 cup fresh lemon juice
1/4 cup sliced almonds, toasted (see Note)
1 cup (6 ounces) red raspberries
1 cup (6 ounces) blueberries

Cooking Instructions

Coat an 8-inch springform pan with nonstick cooking spray.

Sprinkle gelatin over water in a small saucepan. Let stand 1 minute, then stir with a rubber spatula over low heat until granules dissolve completely and mixture is clear, 2 to 3 minutes. Remove from heat.

Beat cream cheese and sugar in a large bowl with an electric mixer until smooth. Beat in sour cream. With mixer on low speed, beat in dissolved gelatin, lemon peel and lemon juice. Pour into prepared pan. Cover and refrigerate at least 4 hours until firm or up to 2 days.

A few hours before serving: Run a thin knife around edge of cheesecake to loosen from pan. Remove pan sides. Arrange berries on top of cake, press almonds around sides and sprinkle some over the berries.

NOTE To toast almonds, place in a skillet over medium heat. Cook, stirring often, until golden, about 3 minutes.