Ingredients
3/4 cup graham cracker crumbs (about 10 squares)1/2 teaspoon ground cinnamon3 tablespoons reduced-fat margarine, meltedFILLING:2 packages (8 ounces each) reduced-fat cream cheese, softened1 cup fat-free vanilla yogurt3/4 cup sugar1 cup egg substitute1 teaspoon grated lemon zest1/4 cup lemon juiceTOPPING:3 cups diced fresh or frozen rhubarb1 cup sugar2 tablespoons plus 1/2 cup cold water, divided1 tablespoon cornstarchRed food coloring, optional
Preparation
In a small bowl, combine cracker crumbs and cinnamon; stir in margarine. Press onto the bottom of a 9-in. springform pan; set aside.
In a large bowl, beat the cream cheese, yogurt and sugar, until smooth. Gradually add egg substitute; beat on low speed just until blended. Stir in lemon zest and juice. Pour filling over crust.
Bake at 350° for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight.
In a large saucepan, combine the rhubarb, sugar and 2 tablespoons water. Bring to a boil. Reduce heat; simmer until rhubarb is tender, about 10 minutes. Combine cornstarch and remaining water until smooth; gradually stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add food coloring if desired. Cover and refrigerate until cool. Spoon over slices of cheesecake.
