Cheesecake

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Stunning fresh lemon cheesecake with a creamy texture from Hellmann's® Real Mayonnaise. This cheesecake recipe is the ultimate dessert show stopper.
  • 2/3 cup (150 mL) graham cracker crumbs
  • 1/3 cup (75 mL) Becel® Buttery Taste margarine, melted
  • 1/2 cup (125 mL) hazelnuts, toasted and chopped
  • 1 lb. (500 g) (2-8 oz. pkg.) reduced fat cream cheese
  • 1/2 cup (125 mL) sugar
  • 1/2 cup (125 mL) Hellmann’s® Real Mayonnaise
  • 4 eggs
  • 1 1/2 Tbsp. (22 mL) grated lemon peel
  • 2 tsp. (10 mL) vanilla extract
  • 1 3/4 cups (425 mL) fresh raspberries

Nutritional information

 

Amount per serving

Calories380
Calories from Fat260
Total Fat29g
Saturated Fat8g
Trans Fat0g
Cholesterol100mg
Sodium390mg
Total Carbs22g
Dietary Fiber3g
Sugars16g
Protein7g
Calcium10%
Iron6%
Vitamin C15%
Vitamin A20%
  • 1 Preheat oven to 350°F (180°C). Grease 9-inch (23 cm) round cake pan; set aside.
  • 2 Combine graham cracker crumbs, melted Becel® Buttery Taste margarine and hazelnuts; press into prepared pan. Chill in refrigerator until ready to use.
  • 3 Beat cream cheese, sugar and Hellmann's® Real Mayonnaise in large bowl with electric mixer until smooth, about 3 minutes. Gradually beat in eggs, lemon peel and vanilla until smooth. Pour into prepared pan.
  • 4 Bake 45 minutes or until almost set in center. Let cool on wire rack, then chill in refrigerator 3 to 24 hours. Top with raspberries.