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Healthy Cheesecake

 Healthy Cheesecake
From Comer, Georgia, Jean Castle sends her light and luscious cheesecake. The creamy dessert has a mild lemon flavor that offers a refreshing twist to the old-time favorite.
12 ServingsPrep: 35 min. Bake: 40 min. + chilling


  • 1 cup reduced-fat graham cracker crumbs (about 5 whole crackers)
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons butter, melted
  • 2 cups (16 ounces) 2% cottage cheese
  • 1 cup (8 ounces) reduced-fat plain yogurt
  • 4 ounces reduced-fat cream cheese
  • 3/4 cup sugar
  • 1/2 cup egg substitute
  • 3 tablespoons cake flour
  • 2 tablespoons lemon juice
  • 1/2 teaspoon grated lemon peel
  • 1 teaspoon McCormick® Pure Vanilla Extract


  • In a small bowl, combine the graham cracker crumbs, brown sugar and
  • cinnamon; stir in butter. Press onto the bottom and 1 in. up the
  • sides of a 9-in. springform pan coated with cooking spray. Place on
  • a baking sheet. Bake at 325° for 10 minutes. Cool on a wire
  • rack.
  • In a blender or food processor, combine cottage cheese and yogurt.
  • Cover and process until smooth; set aside. In a large bowl, beat
  • cream cheese and sugar until smooth. Add egg substitute; beat on low
  • speed just until combined. Stir in the flour, lemon juice, lemon

2 of 2

Healthy Cheesecake (continued)

Directions (continued)

  • peel and vanilla. Fold in cottage cheese mixture. Pour into crust.
  • Return pan to baking sheet. Bake at 325° for 40-45 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. Remove sides of pan. Refrigerate
  • leftovers. Yield: 12 servings.
Nutritional Facts: 1 slice equals 197 calories, 5 g fat (3 g saturated fat), 18 mg cholesterol, 284 mg sodium, 29 g carbohydrate, trace fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1 fat.