almost fat free lemon cheesecake
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of almost fat free lemon cheesecake calories by ingredient
Introduction
Calories are calculated using sugar substitute and egg subtitute in filling Calories are calculated using sugar substitute and egg subtitute in fillingNumber of Servings: 10
Ingredients
-
2C Fat free or low fat vanilla wafers, crushed
1/4C Real butter or Full fat margarine,crust
will be mushy otherwise.
Filling:
3 (8oz) Fat free cream cheese
1C Sour Cream
2 C Splenda or sugar sustitute
Lemon Curd:
1 1/2 tsp. Lemon zest
6 Tbl. Lemon juice
1 Large egg + 1 yolk (don't substitute)
1/2C Splenda or sugar substitute
2Tbl Lite butter substitute, in bits
Directions
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.
Member Ratings For This Recipe
-
GOTSCOTT1
