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Healthy Cheesecake Recipe

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.
TOTAL TIME: Prep: 35 min. Bake: 40 min. + chilling YIELD:12 servings


  • 1 cup reduced-fat graham cracker crumbs (about 14 squares)
  • 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 vanilla extract


  • 1. 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.
  • 2. In a blender or food processor, combine cottage cheese and yogurt. Cover and process until smooth; set aside. In a large mixing 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 peel and vanilla. Fold in cottage cheese mixture. Pour into crust.
  • 3. 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: 197 calories, 5g fat (3g saturated fat), 18mg cholesterol, 284mg sodium, 29g carbohydrate (22g sugars, 0 fiber), 8g protein. Diabetic Exchanges: 2 starch, 1 fat.

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