Joanne's Almost Fat-free Lemon Cheesecake

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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!

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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 :

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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!

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Easy & Amazing!!! My husband & Mother who are diabetic and my daughter who doesn't like anything lemon think that this cheesecake is the best ever!!!! I have taken it to work and everyone things I'm not telling the true that there is no sugar in it. And they also think that I have gone to some great trouble to bring it! I have used girls out shortbread cookies, animal cookies and pretzels as the crust, all good. I would rated this a10, but 5 is the highest... Try it, you will not be sorry.

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