Joanne's Almost Fat-free Lemon Cheesecake
Show: Paula's Home Cooking
Episode: Lighter Side
Rate This RecipeRead users' reviews (135)
- Recipe categories: Fruit, Raspberry, Lemon, Dairy, Eggs, Cheese, Cream Cheese,
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Average Rating:
Total Reviews: 135
Showing 41-50 of 135
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By indulgenceunlim...
Whitesboro, TX
on April 19, 2008
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I made this the morning of for an event that evening. Although the chill time in the refrigerator was reduced somewhat, the result was fantastic! The curd, on its own, was exceptionally tart, but was well-balanced by the creamy sweetness of a very fluffy cheesecake. I also served this with a sweetened raspberry sauce that made it all the more appealing! Highly recommended, and a dish to be repeated!!
By kimmah0505
San Angelo, TX
on March 23, 2008
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I have tried many different cheese cake recipes, but this one "takes the cake".
It's not THAT hard to make & baked up perfectly. The flavor was oh, so good.
Definitely a repeater..... over & over!!!!
By daniels.heather...
murfreesboro, TN
on March 09, 2008
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this is a great cheesecake. my family didnt know it was almost fat free
By lsroberson62_92...
Pearland, TX
on February 28, 2008
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This is a light and delicious cheesecake. I've made it for work and family and never have a crumb left. The lemon zest really sets the recipe apart. I don't make the lemon curd as a topping. I top with whip cream and fresh berries for delicious dessert.
By allhalls_7718544
Slidell, LA
on January 25, 2008
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This was delicious and my very picky friends loved it! I replaced the eggs with eggbeaters, all splenda, butter buds liquid for butter... annette
By cutiehottie43_9...
Woodbury, NJ
on January 18, 2008
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This Recipe makes my mouth water by just reading it I can't wait to make it myself and taste it !
By dotkauppi_9469893
Maple Grove, MN
on January 15, 2008
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I thought this recipe was wonderful. My husband was the true test. Currantly I am on Weight Watchers and I thought that the next time I make this I would put a plain FF cookie on the bottom of a silicone muffin tin and divide the batter up and make individual servings.
By dipydawg_9383960
Kernersville, NC
on January 06, 2008
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You people get me...You change the recipe...substitute something in it, whether it's lemon's to vanilla, or the topping, or used something else for the crust and then blame Paula that the recipe wasn't any good and give it a 1 or 2 star rating...please...don't rate the recipe unless you try it as written...secondly...everyone's oven temperatures vary you really need to watch and test the items you cook...the times listed in a recipe, for the most part, are estimates...I made this cheesecake and was extremely impressed with how well it tasted...did not taste healthy at all...made it again and cut back a little on the lemon just to make it a little lighter in lemon flavor. Plan on making again and playing around with different flavors/additions...but also knowing if it fails it's not the origional recipe's fault.
By brynnwriter_8658190
Pittsburgh, PA
on January 06, 2008
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Thanks Paula. As a Type 1 Diabetic, of 2 years, I needed this one.
By kristinlia2271_...
Houston, TX
on June 23, 2007
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I made this along with Emeril's carmelized apple, spice creme anglaise cheesecake to have a decadent cake and a low fat and the party was split down the middle loving both. I have made it twice and each time was just as long and difficult though.