Back to Light Lemon Cheesecake

Print Options

 
 
 
 Print
Light Lemon Cheesecake Recipe

Light Lemon Cheesecake 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
TOTAL TIME: Prep: 20 min. Bake: 70 min. + chilling YIELD:12 servings

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

  • 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.

Nutritional Facts

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.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.