Lemon cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 pound fat-free cream cheese, room temp.1/2 cup Lemon Juice2 tbsp lemon zest4 large eggs, separated1/2 cup Splenda2 tbsp Half and Half Cream3/4 cup, whole Almonds 1 cup all-purpose flour1 stick (1/2 cup) unsalted butter
In food processor, process almonds and flour until fine. Add cubes of butter, then half and half. Press into a springform pan and refrigerate.
Preheat oven to 325 degrees F.
In mixer, whip cream cheese until light. Add lemon juice, zest, and sugar and combine. Add egg yolks and mix at high-speed for 2 minutes.
Whip egg whites until fluffy. Fold into cream cheese mixture. Pour mixture over almond crust. Bake for 1 hr 15 min. Without opening the oven door, turn off the oven and leave cheesecake for 1 hr. After 1 hr, remove and let cool to room temp, then refrigerate for 2-4 hours.
Number of Servings: 12
Recipe submitted by SparkPeople user GUMBIECAT.
Preheat oven to 325 degrees F.
In mixer, whip cream cheese until light. Add lemon juice, zest, and sugar and combine. Add egg yolks and mix at high-speed for 2 minutes.
Whip egg whites until fluffy. Fold into cream cheese mixture. Pour mixture over almond crust. Bake for 1 hr 15 min. Without opening the oven door, turn off the oven and leave cheesecake for 1 hr. After 1 hr, remove and let cool to room temp, then refrigerate for 2-4 hours.
Number of Servings: 12
Recipe submitted by SparkPeople user GUMBIECAT.
Nutritional Info Amount Per Serving
- Calories: 221.4
- Total Fat: 14.2 g
- Cholesterol: 94.0 mg
- Sodium: 229.4 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 1.3 g
- Protein: 10.5 g
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