Joanne's Almost Fat-free Lemon Cheesecake

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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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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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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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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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I made this recipe after beginning a search for a lemon cheesecake to make my husband for our anniversary. We had cheesecake with lemon curd for our wedding cake & this seemed too good to be true - low fat, low sugar, AND a 5-star recipe. Wow! I couldn't wait to make it. I forgot the old saying: "If it seems too good to be true, it probably is." Boy, was that ever the case with this dessert. The cooking time, or at least the description of the cake when it's done, is WAY off. Instead of being "jiggly in the center", my cake was still as soupy-looking as a mud pie, so I continued cooking it a little longer. Big mistake. It ended up overcooking & forming a nasty, kind of rubbery film on the top; and the lemon curd, while being tasty when it was room temperature or above, became tart almost to the point of being inedible when cooled - and I love tart. In addition, the sugar substitute gave the entire cake a very unpleasant aftertaste. If I do ever make this again, I'll do it with all full fat/full sugar ingredients, and make sure I add more sugar to the lemon curd. It was an easy enough recipe to make, & I'm not much of a baker, nor had I ever made a curd before, so I was pleased in that respect, but the only reason I didn't give this 1 star was because my husband said, "It's not that bad." But, Paula, PLEASE change the description of the "done" cake, so the next person doesn't have the disastrous results that I did.

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First time making it and it turn out great, easy to make. Now everybody is talking about (my cheesecake, when we have a family reunion they want me to make the delicious cheesecake now is one of my signature cake.. Thank you for such of great recipe.

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Loved it and the fact that it is sugar free except for the cookies is great. I used Splenda and it turned out great except that it cracked across the top. My husband is diabetic and we are both watching what we eat. He loved it. It was not too tart at all.

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This cheesecake is wonderful. It is not too lemony as some have said. The lemon curd is well worth the effort. Could you serve it without? Yes, but after eating it with the curd, you would never want to go without. I made this with full fat cream cheese, low-fat sour cream, and sugar because they are what I had in the house. Even with these 'guilty' ingredients, the cake still came out very light. I was worried that the recipe didn't call for a water bath, but it turned out wonderfully without. Just don't overbake it.

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I like lemons, don't get me wrong. Lemonade, lemon Starbursts, lemon...just about anything. This cheesecake is very lemony. The curd puts an extra lemon twang on it. Almost over the top...well, yeah, it was pretty over the top.
This recipe is very good. It was the first time I've ever made cheesecake and I don't think it turned out half bad. I'm glad I made it. I think you could leave off the curd and never miss it.

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This was the first time making cheesecake and this recipe was easy and simple, and everything turned out great! The crust wasn't as crunchy as I would have liked it to be so next time I'll leave it in the oven for longer. I didn't make the curd, but used a little more lemon juice and lemon zest than called for and it tasted SO GOOD and fresh! Guilt free dessert!!!