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Joanne's Almost Fat-free Lemon Cheesecake Recipe

Joanne's Almost Fat-free Lemon Cheesecake

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (135)

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Average Rating:

Total Reviews: 135

Showing 81-90 of 135

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  • on April 25, 2006

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    this was fabulous. i did not use the splenda due to it being so expensive compared to sugar. i also made a rasberry puree instead of the lemon curd topping and it was delicious.

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  • on April 20, 2006

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    It's looks simple to make and looks tasty

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  • on April 05, 2006

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    Everytime I serve this cheescake I am asked how to make it by all the women.
    It is light not too sweet. For added tartness, I add a little more lemon juice into the cheesecake.

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  • on March 28, 2006

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    My friends and I devoured this yummy cheesecake. Lemon lovers are in for a treat!

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  • on November 02, 2005

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    While the cheesecaked was very lemony and smooth, it tended to be too soft under the icing and suffered a little fallout. Maybe it should have been cooked longer than the time suggested. I do have a GE Profile oven that is only 2 yrs. old, so I don't think that was the problem.

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  • on October 21, 2005

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    This is a great recipe. It is a bit more time consuming that it states, but it is worth it. I made this cheesecake for a dinner party and I didn't even get a slice as the guests all gobbled it up. I had many requests for the recipe. I plan to make it again soon.

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  • on September 29, 2005

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    This was a one of the best lemon cheese cakes I ever tasted. My husband and friends enjoyed it sooo much. Every bite was a treat. I do have to confess that I did not make it fat-free. I will make it fat-free the next time. Thank you Paula.

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  • on September 23, 2005

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    wonderful more needed like this one

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  • on August 01, 2005

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    I used a low fat graham cracker crust.
    My friends and family loved it. I didnt tell them it was Almost fat free until after

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  • on July 21, 2005

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    This cheesecake was awesome! It was so easy to prepare, just like Paula said, and very tasty. It is so creamy and rich and doesn't even taste "almost fat-free." I would recommend this recipe to anyone who loves cheesecake!

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