Joanne's Almost Fat-free Lemon Cheesecake

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a really delicious alternative to heavy, high fat cheesecake. I was skeptical, so instead of going totally fat free, I made it using 12 oz of fat free cream cheese, 12 oz of low fat cream cheese and 1 cup of low fat sour cream. And I did use sugar instead of Splenda. It turned out beautifully and tasted very rich and creamy, so next time I think I will try to cut out even more fat and calories. Although it does take quite a bit of time from start to finish, I will definitely share this recipe with family and friends. It's a keeper!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The key to making this work well is letting your cheesecake ingredients get up to room temperature BEFORE you ever start mixing.

This recipe is fantastic. I used Meyer Lemons for a less acidic and more mild lemon taste. Worked fantastically, even with the fat-free ingredients. I would add a bit more butter (substitute for the crust.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Sorry Paula, this one doesn't work for me. I tried it and I think I may have overwhipped the ingredients, but it was horrible. The crust was great. The flavor really was not bad, but the consistency was just awful. I had to throw it out.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I'm not sure why this recipe did not turn out but I found it to be a bit bland. I would have thought with the ingredients involved that it would have tasted descent but it didn't. I was disappointed.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

its awesome

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I'm diabetic and made this for Thanksgiving. I cooked it for 1 1/2 hours with foil on top the last 15 minutes. Almost too solid as a result but it tasted very good. Everyone who ate it at Turkey day today enjoyed it. I'll be making this one again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

If you love lemon, this cheesecake is a winner. It's delicious and has a good mouth feel. We ate it up!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This cheese cake is light, and has the freshest taste with the lemon zest really doing the job. The lemon curd came out rich and fresh tasting and was a little difficult to spread but wonderfully favorable.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is actually a richer and better cheesecake than I've had with full-fat-and-sugar varieties. Not hard to make, either.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My family and I just loved this cheesecake. It was easy to make. I put a little less lemon zest than what Paula did because after reading some of the other peoples comments and them saying it was to lemonie I thought I would use a little less and it was real good. It had just the right lemon flavor not to much.