Citrus Cheesecake
Nutritional Info
- Amount Per Serving
- Calories: 177.0
- Total Fat: 4.2 g
- Cholesterol: 42.0 mg
- Sodium: 286.4 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 0.7 g
- Protein: 8.6 g
View full nutritional breakdown of Citrus Cheesecake calories by ingredient
This is a SparkPeople.com Recipe (what's this)
Introduction
A zesty way to prepare a traditional cheesecake. A zesty way to prepare a traditional cheesecake.Ingredients
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Basic Ingredients
- nonfat cooking spray
- 1 cup graham cracker crumbs
- 2 tablespoons brown sugar
- 2 tablespoons butter or margarine, melted
- 1/2 cup sugar
Directions
1. Preheat oven to 300º F.
2. Prepare the crust: Coat a 9-inch springform pan with cooking spray. In a medium bowl, mix crumbs, brown sugar and butter then firmly press mixture into bottom and 2 inches up the sides of the pan.
3. Prepare the filling: In a large sized mixing bowl, combine sugar and flour then add vanilla, cream cheese, and eggs. Beat until smooth. Add milk, sour cream, citrus juices and peels and beat until smooth.
4. In a separate mixing bowl, using clean and dry beaters, beat egg whites at room temperature at high speed until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time and beat until stiff peaks form. Gently fold egg white mixture with cream cheese mixture.
5. Pour into prepared crust and bake at 300º F for 1 hour or until set. Remove from oven and let completely cool on a wire rack. Cover and chill for 4 hours or overnight.
6. Sprinkle with grated lemon, lime and orange zest before serving (optional.)
Serves 12.
Reprinted with permission by Public Health – Seattle & King County
2. Prepare the crust: Coat a 9-inch springform pan with cooking spray. In a medium bowl, mix crumbs, brown sugar and butter then firmly press mixture into bottom and 2 inches up the sides of the pan.
3. Prepare the filling: In a large sized mixing bowl, combine sugar and flour then add vanilla, cream cheese, and eggs. Beat until smooth. Add milk, sour cream, citrus juices and peels and beat until smooth.
4. In a separate mixing bowl, using clean and dry beaters, beat egg whites at room temperature at high speed until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time and beat until stiff peaks form. Gently fold egg white mixture with cream cheese mixture.
5. Pour into prepared crust and bake at 300º F for 1 hour or until set. Remove from oven and let completely cool on a wire rack. Cover and chill for 4 hours or overnight.
6. Sprinkle with grated lemon, lime and orange zest before serving (optional.)
Serves 12.
Reprinted with permission by Public Health – Seattle & King County
Member Ratings For This Recipe
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MARYJB2
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NANNAN6
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KLERVICK
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LUCY1004
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GGKIENLE
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NLMARSHALLJX
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CKENNEDY2
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MOOKBALL
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BIGMOUTHSTEVE
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PATTYOMALLEY
I don't like using splenda in any recipes- I believe that using organic sugar is a healthier option. You can cut those calories by reducing the amount of sugar in the recipe and not sacrifice any of the taste. This is a tasty recipe, thanks for sharing- the citrus lends a lovely quality to it - 9/2/10
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CHAUNCYGARDENER
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KNITTYA
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SARAH.D.
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CARTERXOXO
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JDLANDER
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CHTHOMP11
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CUDDLESUK
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MEREZIP
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GOLDEAGLE143
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KR1ST1E
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UNSTOPPABLE_
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FRANKSJR
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SALVARAD1
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BLURIBBONZ
Read through some other comments before making. Used as many low fat products as i could and used all the juice from the lemon and lime, and half from the orange and all zest from all fruits. EXTREME flavor- awesome big hit at home and work!! Not a fan of pie crusts so used thin layer of pound cake. - 1/19/11
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DHARRIS10
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JIMINYC
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MOB8/2009
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FOREVERYOUNG101
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JEANY42
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JBOGAL
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TAXIMOMMY
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SANDDUNEBUNNY
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REDGURLY
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GWENPAT
Enjoyed this cheesecake - not too sweet and definitely citrus, but would add more zest next time (it was difficult to measure the teaspoonfuls). Only one query - how on earth do you get non-fat cream? - surely that's an oxymoron.... will try some yoghurt in it next time as I had to use full fat. - 2/4/09
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SPARKLE72023
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ANNIEMARIE6
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LONIWEST
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LEANJEAN6
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BANANGELA
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BRATS4
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SIBBY53
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UVAGRL928
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CINDYR457
I have another low fat Cheesecake recipe that is made almost entirely from yogurt cheese, with 1 pkg of Low Fat Cream Cheese, and it is so delicious. I am looking forward to trying this with a couple changes of my own, like omitting the wheat flour. I think Greek Yogurt in place of sour cream works. - 1/28/11
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JENNIFERANNE33
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PATTYWMS
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KRISZTA11
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SDMUSIKMAKER
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JUANBE
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1HOTTAMALE
i'm sugesting using splenda-like many before me have. Also to make the crust lower in fat i never bother putting in the melted butter- i just sprinkle the grahm crackers on the bottom. and when ever a recipie calls for sour cream i have always used no fat PLAIN yogurt -cuts out even more calories - 8/7/11
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