Low-Fat Cheesecake

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The cake is good but! the time the directions say to put it in the oven was a little to long! When it was time it had brown spots so next time im problably going to take it out in 50-55 minutes. other than that the cake taste better then I expected it would!

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Just made this cheese cake. While it was baking it was almost higher then the pan but as soon as it was removed from the oven it fell to almost a third of the size. Mine cracked also but I don't mind the cracks. I like the homemade look. The caked had a nice flavor, but presentation lacked. I served with cracker barrel cherries and whipped topping.

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This turned out great! I kind of killed the low-fat option by replacing the crust with Paula Deen's recipe, but if you cut the pieces small enough it's not so bad. Anyway the recipe was very easy to follow and is absolutely delicious. I didn't even mention it was low fat and nobody noticed, they just loved it and asked for more. I added a fleur de sel caramel topping, just drizzled a bit on each piece, made it perfect. But honestly...the cheesecake itself is delicious and the water bath worked like a charm: my first cheesecake without cracks, ever. Texture & flavor = perfect. I just couldn't give it the 5th star because I cheated and swapped out the crust.

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This was so easy to make. It maybe be lowfat; but, it's so good it's going to be hard to eat
just one slice of this cake. It's texture is light and airy and the only problem I had was the
top of my cake did crack. I'll have to figure out how to prevent that next time I make it.

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I registered just to review this recipe! I substituted plain greek yogurt, as many others have, for the low-fat sour cream because it is so similar and a lot less calories. Also, I ommitted the crust completely because it adds a lot of calories. I just put the cake batter into the spring form pan without the crust. Also, I ommitted the lemon. This cheesecake truly tastes like regular high fat delicious cheesecake! I have a BIG sweet tooth and I would never be able to tell that it was low in calories. For the small amount of sugar the recipe calls for it tastes sweet and exactly like regular cheesecake! It is really super rich and delcious! I've made it four times in a row already! It did crack on top but I did not care. SO GOOD!

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This cheesecake was amazing my family loved it.I substitution Greek yogurt for the fat-free sour cream.

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This was my first attempt at cheesecake as well! I made this for my friend pre-wedding night with the bridesmaids and it was an absolute hit. We topped it with fresh berries. I didn't have 8 hours for the cake to set perfectly, but it was still yummy. My husband had it the day after and loved it too. I am personally not a big fan of the cinnamon graham crackers, I prefer the regular ones but that's just a preference and it does not impact the recipe. Will definitely make again!

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First cheesecake I've ever made! Cooked it in a round cake pan because I didn't have a spring form pan, and it came out perfect. My fiancé and I cannot believe this is low-fat. Used two tablespoons lemon juice because I didn't have lemons for the lemon zest, and it tastes delightful! Will use this recipe every time and also try addings extras such as raspberries or chocolate next time :

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Loved it! I omitted the lemon zest and instead added two vanilla beans...it was so good! It does not taste low-fat.

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This was wonderful! We love cheesecake, and wanted to try for something healthier. I used two substitutions: fat-free sour cream instead of low-fat sour cream, 3/4 cup sugar and 3/4 cup Splenda instead of 1-1/2 cups sugar. Otherwise I followed the recipe to a tee. It came out beautiful and firm, yet with a creamy taste. I topped it with Emeril's rasberry sauce also on the food network site.