Low-Fat Lemon Cheesecake

This Low-Fat Lemon Cheesecake offers a delightful twist on the classic American dessert, balancing rich, creamy textures with the fresh, zesty punch of lemon. By using fat-free cream cheese, reduced-fat egg substitute, and nonfat lemon yogurt, this recipe maintains the luxurious mouthfeel of traditional cheesecake while significantly cutting down on heavy fats. The base is a simple, crunchy graham cracker crust bound with melted margarine, providing the perfect contrast to the smooth filling. It is an ideal treat for brunches, summer gatherings, or any occasion where you want something sweet but lighter.

Cooking Method: Baking

Cuisine: American

Courses: Desserts

Difficulty: Advanced

Servings: 4

Calories: 2537.0

Dietary: Vegetarian

Description

This Low-Fat Lemon Cheesecake offers a delightful twist on the classic American dessert, balancing rich, creamy textures with the fresh, zesty punch of lemon. By using fat-free cream cheese, reduced-fat egg substitute, and nonfat lemon yogurt, this recipe maintains the luxurious mouthfeel of traditional cheesecake while significantly cutting down on heavy fats. The base is a simple, crunchy graham cracker crust bound with melted margarine, providing the perfect contrast to the smooth filling. It is an ideal treat for brunches, summer gatherings, or any occasion where you want something sweet but lighter.

Directions

1
Preheat oven to 350°F (175°C).
2
In a small bowl, combine graham-cracker crumbs, 3 tablespoons of sugar, and melted margarine until evenly moistened.
3
Press the mixture firmly onto the bottom of a 9- to 10-inch springform pan to form the crust.
4
Set the prepared crust aside.
5
In a large bowl, beat the fat-free cream cheese, remaining 3/4 cup sugar, and flour together until the mixture is light and smooth.
6
Gradually add the lemon juice and reduced-fat egg substitute, beating well after each addition to ensure a smooth consistency.
7
Fold in the nonfat lemon yogurt until thoroughly combined.
8
Pour the filling over the prepared crust in the springform pan.
9
Loosely cover the top of the springform pan with aluminum foil.
10
Bake for 60 to 70 minutes, or until the center of the cake is set but still slightly jiggly.
11
Gently run the tip of a knife between the cake and the edge of the pan to prevent cracking upon cooling.
12
Allow the cheesecake to cool to room temperature before removing the rim of the pan.
13
Refrigerate the cheesecake until completely chilled, at least 4 hours or overnight.
14
Serve slices topped with a tablespoon of reduced-fat whipped topping.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 2537.0kcal

% Daily Value *
Total Fat 216.6g334%
Saturated Fat 130.1g651%
Cholesterol 719.2mg240%
Sodium 2864.7mg120%
Total Carbohydrate 87.2g30%
Dietary Fiber 0.2g1%
Sugars 73.2g
Protein 60.3g121%

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

Read it online: https://www.chefs-mate.com/recipe/low-fat-lemon-cheesecake/