Lemon cheesecake
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Lemon cheesecake calories by ingredient
Number of Servings: 12
Ingredients
-
1 pound fat-free cream cheese, room temp.
1/2 cup Lemon Juice
2 tbsp lemon zest
4 large eggs, separated
1/2 cup Splenda
2 tbsp Half and Half Cream
3/4 cup, whole Almonds
1 cup all-purpose flour
1 stick (1/2 cup) unsalted butter
Directions
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.