Light Lemon Cheesecake Recipe

Light Lemon Cheesecake Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

My family loves cheesecake, but we don't care for the fat that usually comes with it. This pretty fruit-topped alternative offers a creamy texture and full flavor—without the guilt! —Deborah Lobe of Olympia, Washington

This recipe is:

Contest Winning

Healthy

Diabetic Friendly

[X]

Rate Light Lemon Cheesecake Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Light Lemon Cheesecake Recipe

Prep: 20 min. Bake: 70 min. + chilling

Yield: 12 Servings

20 70 90

Ingredients

3/4 cup reduced-fat cinnamon graham cracker crumbs (about 4 whole crackers)
3 packages (8 ounces each) fat-free cream cheese
2 packages (8 ounces each) reduced-fat cream cheese
1-2/3 cups sugar
1/8 teaspoon salt
9 egg whites
1/4 cup lemon juice
1-1/2 teaspoons vanilla extract
1 teaspoon grated lemon peel
8 strawberries, sliced
2 medium kiwifruit, peeled and sliced

Directions

Sprinkle graham cracker crumbs on the bottom and up the sides of a 9-in. springform pan well coated with cooking spray; set aside.
In a large bowl, beat the cream cheese, sugar and salt until smooth. Add egg whites; beat on low speed just until combined. Stir in the lemon juice, vanilla and lemon peel.
Pour into prepared pan. Bake at 325° for 70-80 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Top with strawberries and kiwi. Yield: 12 servings.

Nutritional Analysis: One piece equals 300 calories, 8 g fat (5 g saturated fat), 26 mg cholesterol, 522 mg sodium, 42 g carbohydrate, 1 g fiber, 15 g protein. Diabetic Exchanges: 2 fat-free milk, 1 fruit, 1 fat.

Originally published as Light Lemon Cheesecake in Light & Tasty December/January 2002, p39