Joanne's Almost Fat-free Lemon Cheesecake

Recipe courtesy Paula Deen

Show: Paula's Home CookingEpisode: Lighter Side

Rated: 5 stars out of 5Rate itRead users' reviews (124)

RECIPE
COMMENTS & REVIEWS(124)

Cook Time:
1 hr 15 min
Level:
Intermediate
Yield:
12 to 16 servings

Times:

Prep: 40 min
Inactive Prep: 6 hr 0 min
Cook: 1 hr 15 min
Total:: 7 hr 55 min

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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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Comments & Reviews

recipe Joanne's Almost Fat-free Lemon Cheesecake
null null, null 08-29-2009
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marvelous, but I have a question
Rated: 5 stars out of 5

Has anyone figured out a calorie count for one serving? I am on a weight reduction program and need to keep track of the... caloric value of what I eat. I used eggbeaters instead of eggs and I didn't make the lemon curd. I garnished it with fat free reddi whip and fresh peach slices (about 1/3 peach per serving) I served it to guests and watched them carefully because I didn't tell them it was fat free. I just said that it was an "experiment". They cleaned their plates (as I did) and I thought they were going to lick them! This cheesecake tastes great!Read more
recipe Joanne's Almost Fat-free Lemon Cheesecake
Elizabeth South Jordan, UT 07-05-2009
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Impressive!
Rated: 5 stars out of 5

I made this for a July 4th picnic and topped it with blueberries and strawberries to make it a bit more festive for the... holiday. What a hit! Though we had never met them before, we gave up a couple of pieces to the folks next to us at the picnic. They (along with those we were picknicking with) said it was the best cheesecake they'd ever had and asked for the recipe. I used half sugar, half splenda and eggbeaters for the filling and eggs and splenda for the curd.... worked out perfectly.Read more
recipe Joanne's Almost Fat-free Lemon Cheesecake
Teri Norwood, MA 04-03-2009
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Excellent Cheesecake
Rated: 5 stars out of 5

I used light ingredients instead of fat-free because of other posts that said the cake wouldn't set right. It came out... wonderful. No one believed that it was low fat. I am making it again for Easter. Very Yummy!!!Read more
recipe Joanne's Almost Fat-free Lemon Cheesecake
Diana Pomona, CA 02-18-2009
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Enjoy Cheesecake Again!
Rated: 5 stars out of 5

WOW! Made this cheesecake for a dinner for my ladies group and just managed to save one piece for myself. Incredibly... delicious alternative to the regular very fattening cheesecake recipe. I especially like the lemon curd on top as it cuts the sweetness of the cheesecake and gives it a delightful tart flavor. Very easy to prepare also. Thanks Paula for ANOTHER superior recipe!Read more
recipe Joanne's Almost Fat-free Lemon Cheesecake
Beverly Westfield, NJ 02-14-2009
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unbelievable
Rated: 5 stars out of 5

I've made this recipe many times, and no one will believe that it is fat free, and sugar free. It really is sensational.... Beverly CaldoraRead more
recipe Joanne's Almost Fat-free Lemon Cheesecake
Delilah Riverview, FL 01-31-2009
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Baking Tenperature?
Rated: 3 stars out of 5

Unsure about oven temperature. Recipe only stated 325 deg. at beginning for crust. Was unsure if this should stay the same... for the cake. Texture was not good and there seemed to be a tough film on the top of the cake. Flavor was good however.Read more