1 Video | Photo: Joanne's Almost Fat-free Lemon Cheesecake Recipe
Ingredients
Crust:
- Cooking spray
- 1 3/4 cups fat-free vanilla wafer cookie crumbs, or any fat-free cookie crumbs of your choice
- 1/4 cup unsalted butter, melted
Filling:
- 3 (8-ounce) packages fat-free cream cheese
- 1 cup fat-free sour cream
- 2 cups sugar or sugar substitute (recommended: Splenda)
- 3 large eggs or 3/4 cup egg substitute
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
Lemon Curd:
- 1 1/2 teaspoons lemon zest
- 6 tablespoons lemon juice
- 1 large egg, plus 1 large egg yolk
- 1/2 cup sugar or sugar substitute (recommended: Splenda)
- 2 tablespoons unsalted butter, cut into bits, or any fat-free butter substitute
Directions
Make crust: Preheat oven to 325 degrees F.
Lightly spray a (9-inch) springform pan with cooking spray. Mix crumbs and melted butter in a bowl. Press crumb mixture onto bottom and 1 1/2 inches up side of pan. Bake for 8 to 10 minutes or until edges are lightly golden and crust is set. Cool on rack.
Make filling: In large bowl with electric mixer on medium-high, beat cream cheese and sour cream for 2 to 3 minutes until fluffy. Gradually beat in sugar or sugar substitute. Beat in eggs, 1 at a time, just until incorporated. Beat in zest and juice. Pour into crust. Bake for 1 hour to 1 hour, 15 minutes, or until center is almost set, but still slightly jiggly. (Do not overbake, as it will firm as it cools). Let cool completely.
Make lemon curd: In the top of a double boiler, combine lemon zest, lemon juice, egg, egg yolk, and sugar or sugar substitute over gently simmering water. Whisk until hot and frothy, about 5 minutes. Gradually whisk in butter and continue whisking for 7 minutes or until thickened and coats back of spoon. Remove from heat and cool for 30 minutes.
Run a thin blade around the edge of the springform pan and remove sides. Transfer to a serving plate. Spread lemon curd over top. Let stand at room temperature for 30 minutes. Garnish with raspberries and zest, if desired. Cool cheesecake in refrigerator several hours or overnight before serving.
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By tomijz
Homer, NY
on January 28, 2013
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Delicious! I made the following changes - I bought lemon curd (so much easier- I added lemon flavoring (1/4 teaspoon & lemon zest (1/2 tsp to my crust and I used graham cracker crumbs (another short cut- and another time I used gingersnap cookies for the crust which was fabulous! For the filling I used 2 packages (8 oz each of low fat cream cheese and 1 16 oz container of low fat (1% or nonfat cottage cheese. I omitted the sour cream. I used 4 tsp of lemon zest and 3+ tbs of lemon juice. I also only used 1 1/4 cups of sugar. Yummy!
By scriby106
Bryant Pond, ME
on January 27, 2013
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This is a keeper! I made this for my step-daughter's Birthday over the weekend. My husband and mother-in-law are both diabetic and the step-daughter has been wanting to lose weight. Cheesecake is her favorite (mine too. I saw this recipe and all the great reviews and decided to give it a try. I used reduced fat wafers (couldn't find fat free and the lower fat cream cheese. It was awesome! The texture was creamy and the lemon curd was tangy and just fit so well. This is the cheesecake I will make from now on! Thanks Paula :
By ezduzit
on January 13, 2013
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Really good, but I altered the recipe so it may have turned out better if I had followed the recipe as written. I used ginger snaps for the crust, and that part came out a little greasy and I had to cook it longer, so I would probably cut down on the butter for the crust if I did that again. I used Neufchatel cheese and I followed the full-sugar option. I had to bake it for maybe 20 minutes longer than the recipe stated because it was still pretty jiggly. The cheesecake itself didn't quite taste lemony by itself, I don't think, but I also didn't add the correct amount of lemon zest. The curd was delicious, but I think it was actually a tad too sweet, and I would cut down on the sugar next time. All in all, it was pretty yummy and I would certainly make it again!
Read all 135 reviews