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Joanne's Almost Fat-free Lemon Cheesecake Recipe

Joanne's Almost Fat-free Lemon Cheesecake

Paula Deen

Recipe courtesy Paula Deen

Show: Paula's Home CookingEpisode: Lighter Side

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (131)

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Average Rating:

Total Reviews: 131

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  • on March 20, 2012

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    So incredibly good, but then I just used it as a template and used mostly fuller-fat ingredients. Great, never-fail cheesecake recipe. I don't even usually do a bain-marie (placing the springform pan with the cheesecake batter into a larger/roasting pan and pouring water into the larger pan about halfway up the sides of the cheesecake pan, and it hardly ever cracks. One thing, if your egg yolks are deep yellow/orange n(backyard or corn-supplemented chickens, the cheesecake takes on a light golden color. The crust is crisp, not too sweet, a perfect foil for the creamy cheesecake. I always use philly brand cream cheese or neufchatel for best results.

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  • on December 23, 2011

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    Sensational! Made with neighbor's Myer lemons & have to admit that I went for the calorie ingredients. Everyone loved it & plan to make again for Christmas dinner. Yummie!

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  • on May 24, 2011

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    This was the best thing ever. I made it with regular ingredients (not fat free. I tend not to use sugar substitute or fat free anything. I will make it again for sure....

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  • on April 28, 2011

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    Just amazing. I didn't have a springform pan, so, I used a regular sized pie plate - and this recipe made TWO.
    SO good.

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  • on February 08, 2011

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    I saw this recipe from Paula and immediately knew that I could alter it somewhat so that a diabetic, that is also milk [lactose] intolerant could enjoy this cheesecake. I substituted IMO for the sour cream, Neufatchel cheese for the cream cheese and used Splenda in the same proportions as advised. The crust was supurb, the texture creamy and firm and the lemon topping with fresh zest really made it perfect. I'm going to try fresh blueberries when they come in season for the topping next time. My diabetic, lactose intolerant friend said that was the first cheesecake he's had in 20 years and tolerated it perfectly. I think the texture was inhanced by the IMO as it really firms when it's cold.

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  • on December 01, 2010

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    This cheesecake is incredible. I couldn't believe fat free could be so good. If you like lemon, you will love this one.

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  • on November 18, 2010

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    soooo good! i used a ready made crust and you really only need 2/3 of the amount of filling, i make cheesecake all the time and this always happens so i knew not to make too much. the curd is super easy to make and i would error on making it less lemony than you think. once everything cools it is super tangy so no need to go overboard! i also used 1/3 less fat cream cheese, full fat sour cream and splenda and the cheesecake texture and taste was amazing. my husband didnt even recognize it was splenda!!!

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  • on August 15, 2010

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    I was afraid to use no fat ingredients, so I use all light. Light sour cream and light cream cheese. Followed everything else and when my husband first tasted it he asked "so what is sugar free?". I have passed this recipe on to many people and the comments are always the same, this is GREAT.

    Paula, you don't make too many light recipes, but this is a real winner. Keep up your great attitude, I love watching you on TV.

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  • on July 05, 2010

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    I just chose to use regular sugar instead of splenda and no fat-free ingredients. Also, I only added 1 1/4 cups of sugar to the filling. I tend to be A little skeptical when it comes to "fat free" and artificial sweeteners.

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  • on June 28, 2010

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    I made this cheesecake twice. It has a good flavor and it is definitely on the lighter side of desserts. However, this does not taste like cheesecake. It has more of a lemon meringue pie flavor and it does have a slight after taste of splenda. For those of you who are true cheesecake lovers like myself, I would keep to the real thing. Yet, I do highly recommend this recipe for diabetics.

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