Servings: 8
Cooking Time: 25 Minutes

Butter flavored cooking spray
16 oz. cream cheese, fat free, soft
½ cup + 1 tbsp. sugar
3 eggs
1 tsp almond extract, divided
½ tsp fresh lemon juice, divided
1 cup sour cream, low fat
¼ cup almonds, sliced


  1. Spray an 8-inch springform pan with cooking spray.
  2. In a large bowl, beat cream cheese and ½ cup sugar until smooth.
  3. Beat in eggs, one at a time. Then add ½ teaspoon almond extract and ¼ teaspoon lemon juice and beat until mixed. Pour in prepared pan.
  4. Place the pan in the cooking pot and add the tender-crisp lid. Set to bake on 325°F. Bake 15 minutes, center will still be slightly soft.
  5. In a small bowl, combine sour cream, remaining sugar, extract, and lemon juice until smooth. Spread over the top of the cheesecake and sprinkle with almonds. Bake another 10 minutes.
  6. Let cool completely, cover and refrigerate at least 4 hours before serving.

InfoCalories 115,Total Fat 2g,Total Carbs 25g,Protein 12g,Sodium 465mg.