Light Lemon Cheesecake With Strawberries

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Servings: 8 Difficulty: Advanced
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A tangy, creamy baked cheesecake with a crunchy cereal crust and fresh strawberry topping
Light Lemon Cheesecake With Strawberries recipe image

This light lemon cheesecake is a refreshing twist on the classic American dessert. Featuring a unique crust made from Grape Nuts cereal and a filling of reduced-fat cream cheese blended with lemon yogurt, it offers a bright, zesty flavor profile that isn’t overly heavy. The inclusion of egg whites adds a fluffy texture, while fresh strawberries provide a sweet, juicy contrast. Perfect for spring gatherings or summer picnics, this recipe balances indulgence with lighter ingredients.

Light Lemon Cheesecake With Strawberries recipe image
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Light Lemon Cheesecake With Strawberries

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 320

Description

This light lemon cheesecake is a refreshing twist on the classic American dessert. Featuring a unique crust made from Grape Nuts cereal and a filling of reduced-fat cream cheese blended with lemon yogurt, it offers a bright, zesty flavor profile that isn't overly heavy. The inclusion of egg whites adds a fluffy texture, while fresh strawberries provide a sweet, juicy contrast. Perfect for spring gatherings or summer picnics, this recipe balances indulgence with lighter ingredients.

Ingredients

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Coat a 9-inch springform pan with nonstick cooking spray or lightly brush with vegetable oil.
  3. In a food processor, combine Grape Nuts cereal and 1 1/2 tablespoons of sugar. Process until fine crumbs form.
  4. Place crumb mixture in prepared pan; tilt and rotate the pan to coat the bottom and sides with crumbs. Tap the pan on the counter so that the crumbs are evenly distributed. Set aside.
  5. In a large mixing bowl, beat cream cheese with an electric mixer until smooth.
  6. Add remaining sugar, egg yolks, vanilla and salt. Beat until smooth.
  7. With mixer at low speed, gradually add yogurt and flour, beating until smooth.
  8. In a large clean mixing bowl and with clean beaters, beat egg whites until soft peaks form.
  9. Gradually add remaining sugar, whipping until stiff but not dry peaks form.
  10. With a rubber spatula, fold the beaten whites into the cream cheese mixture.
  11. Turn batter into prepared pan.
  12. Bake for 50 to 60 minutes or until the cheesecake is puffed and the top is pale golden and dry to the touch.
  13. Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes.
  14. Remove the cheesecake from the oven and let cool completely on a wire rack.
  15. Remove the springform pan sides.
  16. Refrigerate, loosely covered with plastic wrap, for at least 4 hours or up to 2 days.
  17. Shortly before serving, arrange strawberries over the cheesecake.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 320kcal
% Daily Value *
Total Fat 18g28%
Saturated Fat 10g50%
Cholesterol 110mg37%
Sodium 280mg12%
Total Carbohydrate 32g11%
Dietary Fiber 1g4%
Sugars 22g
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cheesecake, lemon, strawberry, dessert, light, cream cheese, yogurt, grape nuts, crust, baking, fresh fruit, summer dessert, tangy, creamy, make ahead, springform pan, egg whites, chilled
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