Yummy Lemon Cheesecake
- Number of Servings: 12
Ingredients
1C low fat cottage cheese8oz low fat cream cheese8oz fat free cream cheese1C Splenda2T flour1T cornstarch2 large egg whites or Just Whites equivalent1/2C egg substitute2T lemon juice1T lemon zest8oz low fat lemon yogurtCrust6 sheets low fat graham crackers1T Olivio Spray2T Splenda
Spray 8-9inch springform or baking pan with non-stick spray
Heat oven to 350
Crush graham crackers into fine crumbs
Add 2T Splenda and Olivio Spray
Mix
Pat onto bottom of prepared pan and bake for 10 minutes. Remove and set aside to cool.
In food processor or blender puree cottage cheese until very smooth and no lumps remain
In Large bowl on medium speed mix cottage cheese, fat free cream cheese and low fat cream cheese until smooth.
Add Splenda, flour, and cornstarch and mix until smooth.
Add Yogurt, lemon juice, and lemon zest and combine.
Add egg white and mix just to incorporate.
Add eggs one at a time and mix just to incorporate. DO NOT OVERBEAT.
Pour onto baked crust.
Place pan into another pan large enough to hold it and pour hot water into pan until it comes half-way up the sides of the cheesecake pan
Bake for 50-60 minutes until middle is still slightly jiggly
Leave in oven with door slightly ajar for at least 30 minutes then cool and refrigerate.
Top with fresh berries or powdered sugar.
Number of Servings: 12
Recipe submitted by SparkPeople user NPILBEAM.
Heat oven to 350
Crush graham crackers into fine crumbs
Add 2T Splenda and Olivio Spray
Mix
Pat onto bottom of prepared pan and bake for 10 minutes. Remove and set aside to cool.
In food processor or blender puree cottage cheese until very smooth and no lumps remain
In Large bowl on medium speed mix cottage cheese, fat free cream cheese and low fat cream cheese until smooth.
Add Splenda, flour, and cornstarch and mix until smooth.
Add Yogurt, lemon juice, and lemon zest and combine.
Add egg white and mix just to incorporate.
Add eggs one at a time and mix just to incorporate. DO NOT OVERBEAT.
Pour onto baked crust.
Place pan into another pan large enough to hold it and pour hot water into pan until it comes half-way up the sides of the cheesecake pan
Bake for 50-60 minutes until middle is still slightly jiggly
Leave in oven with door slightly ajar for at least 30 minutes then cool and refrigerate.
Top with fresh berries or powdered sugar.
Number of Servings: 12
Recipe submitted by SparkPeople user NPILBEAM.
Nutritional Info Amount Per Serving
- Calories: 149.9
- Total Fat: 4.3 g
- Cholesterol: 14.2 mg
- Sodium: 403.8 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 0.5 g
- Protein: 10.8 g
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