Light Lemon Cheesecake Recipe

Light Lemon Cheesecake Recipe
Light Lemon Cheesecake Recipe photo by Taste of Home
Publisher Photo

Light Lemon Cheesecake Recipe

Be the first to add a review
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 70 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 70 min. + chilling

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

Nutritional Facts

1 slice: 300 calories, 8g fat (5g saturated fat), 26mg cholesterol, 522mg sodium, 42g carbohydrate (0 sugars, 1g fiber), 15g protein. Diabetic Exchanges: 2 fat-free milk, 1 fruit, 1 fat.

  • 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
  1. Sprinkle graham cracker crumbs on the bottom and up the sides of a 9-in. springform pan well coated with cooking spray; set aside.
  2. 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.
  3. 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.
Originally published as Light Lemon Cheesecake in Light & Tasty December/January 2002, p39

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forLight Lemon Cheesecake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review