Creamy Cheesecake with Fresh Raspberries

Ingredients

Directions

1. Preheat oven to 325°F.
2. Combine the graham cracker crumbs and margarine. Pat evenly over the bottom and about 1/2 inch up the sides of a 9 1/2-inch springform pan. Bake in oven for 7 minutes.
3. Meanwhile, using an electric mixer on high speed, beat the 4 egg whites and cream of tartar in a large bowl until foamy. Gradually add 6 tablespoons of the sugar substitute, 1 tablespoon at a time, beating until egg whites form stiff peaks.
4. In another large bowl, stir the remaining sugar substitute with the cornstarch, then add the egg yolks, cream cheese, lemon zest, and vanilla. Beat (using the unwashed beaters) until well blended.
5. Fold beaten egg whites into cheese mixture. Spoon the mixture into the partially-baked crust.
6. Bake in the oven until center barely jiggles when cheesecake is gently shaken, 45 to 50 minutes.
7. Remove from oven and cool completely.
8. While the cheesecake is cooking, melt the raspberry preserves in a small pan over medium heat, stirring often.
9. Cool, stirring occasionally, until the preserves form a thick syrup (that should take about 5 minutes).
10. Remove the outside of the springform pan.
11. Mound fresh raspberries on the cheesecake and drizzle with preserve syrup. Chill.
12. When ready to serve, cut the cheesecake into wedges.