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Joanne's Almost Fat-free Lemon Cheesecake Recipe

Joanne's Almost Fat-free Lemon Cheesecake

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Average Rating:

Total Reviews: 135

Showing 31-40 of 135

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  • on April 03, 2009

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    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!!!

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  • on February 18, 2009

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    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!

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  • on February 14, 2009

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    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 Caldora

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  • on January 31, 2009

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    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.

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  • on January 26, 2009

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    I was really surprised it was great

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  • on January 03, 2009

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    I can't believe that this is nearly fat free. I substituted reduced-fat sour cream and used 1 1/2 cups of sugar. The texture was rich and creamy like a full-fat cheesecake. I could not believe it. I hate the texture of fat free cream cheese, but this cheesecake was so smooth. Instead of butter, I used nonstick cooking spray. The only glitch was that it didn't quite set up in the middle, and I baked it for an hour and 15 minutes, but it was still firm enough to serve to company.

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  • on December 25, 2008

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    I lovee lemon cheesecake so I have had many in the past. This particular one was good for a some-what "healthy" cheesecake but I have definitely made better ones myself. The lemon curd is good but I can definitely do without it. Everyone that had it agreed as well. Very easy recipe though so if you're looking for a lemon cheesecake fix, not bad i guess.

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  • on November 27, 2008

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    Made this one time for a cookout with lots of friends, I think I will have to keep bringing this cheesecake with me many times because everyone loved it.

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  • on October 17, 2008

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    This cheesecake was so rich and creamy that my family could not tell it was almost fat free. Substituted fat free condensed milk for the splenda because I can't stand the aftertaste so I kinda cheated. I also baked it in water bath so the cheesecake came out cracked free. Wonderful and delicious recipe.

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  • on July 21, 2008

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    I recently made this cheesecake for a friend's birthday since he said he wanted cheesecake vs. a regular frosted cake. I've done different cheesecake recipes that I've gotten from magazines and cookbooks. This one beats them all! It was creamy and delicious. It didn't have a crack going down the middle which was excellent. It browned up nicely and the crust gave it nice texture. We topped it with fresh strawberries and some of my guests liked regular whipped topping or I had a chocolate flavored topping as well. What I liked besides the flavor and texture was that it didn't "kill" my diet. I was able to enjoy something so wonderful and stay within my calorie count. Yay to Paula...yay to Joanne. You both rock!

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