almost fat free lemon cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2C Fat free or low fat vanilla wafers, crushed1/4C Real butter or Full fat margarine,crust will be mushy otherwise.Filling:3 (8oz) Fat free cream cheese1C Sour Cream2 C Splenda or sugar sustituteLemon Curd:1 1/2 tsp. Lemon zest6 Tbl. Lemon juice1 Large egg + 1 yolk (don't substitute)1/2C Splenda or sugar substitute2Tbl Lite butter substitute, in bits
Crust:
Preheat oven to 325F
1. Mix cookie crumbs and butter or margarine together then press into a springform pan 1 1/2 in up the side. Bake 8-10 mins. Cool
Filling:
1.Beat cream cheese 2-3 min. until fluffy,
2. add other filling ingredients one at a time until mixed.
Pour into crust and bake 60-75 mins until just set, middle will still be a little wiggly, don't overcook, filling will set at it cools. Cool at room temp. for 1 hr. then refrigerate covered with plastic wrap.
Lemon Curd:
You can purchase lemon curd already made if you like or make it here:
1. In a small mixing bowl combine sugar, egg and yolk. Beat with an electric mixer until frothy, Slowly add lemon juice.
2. In a heavy saucepan over medium heat, pour in egg mixture and simmer for 8-10 min., stirring constantly.
3. Return curd to mixing bowl. Beat for 1 min. slowly adding the buter a bit at a time and then add the lemon zest
Place plastic wrap directly on the curd and refrigerate until well chilled.
Transfer cheese cake to a serving plate, spread curd on top garnish with berries and or lemon zest.
Number of Servings: 10
Recipe submitted by SparkPeople user ROBIN113056.
Preheat oven to 325F
1. Mix cookie crumbs and butter or margarine together then press into a springform pan 1 1/2 in up the side. Bake 8-10 mins. Cool
Filling:
1.Beat cream cheese 2-3 min. until fluffy,
2. add other filling ingredients one at a time until mixed.
Pour into crust and bake 60-75 mins until just set, middle will still be a little wiggly, don't overcook, filling will set at it cools. Cool at room temp. for 1 hr. then refrigerate covered with plastic wrap.
Lemon Curd:
You can purchase lemon curd already made if you like or make it here:
1. In a small mixing bowl combine sugar, egg and yolk. Beat with an electric mixer until frothy, Slowly add lemon juice.
2. In a heavy saucepan over medium heat, pour in egg mixture and simmer for 8-10 min., stirring constantly.
3. Return curd to mixing bowl. Beat for 1 min. slowly adding the buter a bit at a time and then add the lemon zest
Place plastic wrap directly on the curd and refrigerate until well chilled.
Transfer cheese cake to a serving plate, spread curd on top garnish with berries and or lemon zest.
Number of Servings: 10
Recipe submitted by SparkPeople user ROBIN113056.
Nutritional Info Amount Per Serving
- Calories: 192.1
- Total Fat: 9.5 g
- Cholesterol: 67.0 mg
- Sodium: 414.8 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 0.4 g
- Protein: 12.0 g
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